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Quesabirria Recipe

Name: Camp Taco at Lost Forty Brewings QUESABIRRIA Recipe
Cook time: 8 h
Total time: 8 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast; 4 cups beef broth; 5 pieces dried guajillo chiles; 3 pieces dried ancho chiles; 1 tsp cumin; 1 tsp oregano; 1 tbs salt; 1 tsp black pepper; 4 pieces garlic cloves; 1 piece onion; 2 cups jack cheese; 12 pieces corn tortillas; 2 pieces poblano peppers; 2 pieces tomatoes; 1 piece red onion; 1 cup cilantro; 2 tbs lime juice; 1 tsp salt; 1 pieces lime; 1 tbs chili powder; 1 tsp cayenne pepper

Inspired by Camp Taco at Lost Forty Brewing

Time8h

Serves6

Slow Braised Beef, Jack Cheese, Poblano Pepper Pico, Spicy Chili-Lime Broth, Lime

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Frequently paired with

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SCALLOP AND SHRIMP CEVICHE COCKTAIL

Calico scallops, Shrimp, Avocado, fresh squeezed lime, smoked jalapenos, and house made cocktail sauce. Served with corn tortilla chips.

fresh · zesty · spicy

Open pairing →

Ingredients

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Meat

3 lbs beef chuck roast

4 cups beef broth

5 pieces dried guajillo chiles

3 pieces dried ancho chiles

1 tsp Cumin

1 tsp oregano

1 tbs Celtic sea salt

1 tsp black pepper

4 pieces Garlic cloves

1 piece Onion

Cheese and Tortillas

2 cups jack cheese

12 pieces corn tortillas

Pico de Gallo

2 pieces Poblano peppers

2 pieces tomatoes

1 piece red onion

1 cup Cilantro

2 tbs ReaLime juice

1 tsp Celtic sea salt

Broth

1 pieces lime

1 tbs Chili powder

1 tsp Cayenne pepper

Method

Prepare the Meat

Soak the Chiles

Remove stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 20 minutes until soft.

Blend the Marinade

In a blender, combine soaked chiles, cumin, oregano, salt, black pepper, garlic cloves, and onion. Blend until smooth.

Marinate and Braise

Place the beef chuck roast in a slow cooker. Pour the blended marinade over the beef and add beef broth. Cook on low for 8 hours until tender.

Prepare the Pico de Gallo

Chop the Vegetables

Dice the poblano peppers, tomatoes, and red onion. Chop the cilantro.

Mix the Pico

In a bowl, combine chopped vegetables with lime juice and salt. Mix well and set aside.

Assemble the Quesabirria

Heat the Tortillas

In a skillet over medium heat, warm the corn tortillas until pliable.

Fill the Tortillas

Fill each tortilla with a slice of jack cheese and some of the braised beef. Fold in half.

Toast the Quesabirria

Place the filled tortillas back in the skillet and cook until the cheese is melted and the tortillas are golden brown on both sides.

Prepare the Broth

Make the Spicy Broth

In a small pot, combine the leftover braising liquid from the slow cooker with chili powder, cayenne pepper, and juice from the lime. Heat until warm.

Serve

Plate and Enjoy

Serve the quesabirria with a side of spicy chili-lime broth for dipping and garnish with lime wedges.