Quesabirria Recipe

Prepare the Meat

In a large pot, combine the beef chuck roast, water, salt, black pepper, cumin, oregano, bay leaves, diced onion, and whole garlic cloves. Bring to a boil, then reduce heat to low and simmer for about 2 hours until the meat is tender.

Make the Sauce

While the meat is cooking, remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet for a few minutes until fragrant. Soak the toasted chiles in hot water for about 15-20 minutes until soft, then blend with a bit of the soaking water until smooth.

Combine Sauce with Meat

Once the meat is cooked, remove it from the pot and shred it. Strain the cooking liquid and blend with the chile sauce until combined. Return the shredded meat to the pot with the blended sauce, stirring to coat. Simmer for an additional 30 minutes.

Assemble Quesabirria

Heat a skillet over medium heat. Dip a tortilla in the sauce, then place it in the skillet. Top with shredded meat and mozzarella cheese. Fold the tortilla in half and cook until the cheese is melted and the tortilla is crispy. Repeat for the remaining tortillas.

Serve

Serve the quesabirria hot with fresh cilantro and lime wedges on the side.