Brisket Quesabirria Recipe

Toast chiles

Heat a dry skillet over medium heat. Toast guajillo, ancho and pasilla chiles 20–30 seconds per side until fragrant but not burnt. Remove from heat and set aside.

Rehydrate chiles

Place toasted chiles in a bowl and cover with 1.5 cups hot water. Let sit 15 minutes until softened. Reserve soaking liquid and strain later for consommé if needed.

Make chile paste

In a blender combine rehydrated chiles (drained, but keep 1/2 cup soaking liquid), toasted tomato, half the onion (reserve remaining for braise), garlic, oregano, cumin, pepper and vinegar. Blend until smooth, adding up to the reserved soaking liquid to reach a thick but pourable paste (about 1/2 cup–3/4 cup). Taste and add 1 tsp salt if desired.

Brown brisket

Season brisket chunks with 1 tsp salt. Heat 1 tbs vegetable oil in a heavy Dutch oven or deep skillet over medium-high heat. Brown brisket on all sides in batches, 3–4 minutes per side. Remove and set aside.

Sauté aromatics

In the same pot, add the reserved quartered onion and sauté 3–4 minutes until softened and lightly browned. Add any remaining garlic and cook 30 seconds.

Combine and braise

Return browned brisket to the pot. Pour the chile paste over the meat and stir to coat. Add bay leaves and enough beef stock to just cover the brisket (about 3–4 cups; reserve extra stock). Bring to a gentle simmer, then reduce heat to low, cover, and braise for 3–3.5 hours until meat is very tender and shreds easily. Alternatively, braise in a 300°F (150°C) oven for the same time.

Shred and season

Remove brisket pieces and shred using two forks. Skim or spoon off excess fat from the braising liquid. Taste the braising liquid and add remaining 1 tsp salt if needed and 1 tbs vinegar to brighten. Reserve 2 cups of the braising liquid (consommé) for dipping and reduce slightly over medium heat for concentrated flavor if desired.

Combine 2 cups reserved braising liquid with 1 tbs reserved rendered fat or adobo (if using) in a small saucepan. Bring to a simmer and taste; add 1 tbs lime juice and 1/4 tsp salt, then keep warm on very low heat or over a double boiler so it remains hot for dipping.

If the consommé is too thin, simmer gently until slightly reduced and more intensely flavored (about 8–12 minutes). Strain through a fine sieve into a warmed bowl to remove solids before serving alongside quesabirria.

Prepare tortillas

Warm a cast-iron skillet or flat griddle over medium heat. Lightly brush one side of each corn tortilla with neutral oil or a little rendered brisket fat to add flavor and help crisp. Keep the other side un-oiled for melting cheese.

Assemble quesabirria

Place one tortilla oil-side down on the hot skillet. Sprinkle about 3–4 tablespoons shredded jack cheese evenly over the tortilla (or enough to cover). Top the cheese with a generous 2–3 tablespoons shredded brisket, spreading it in a thin layer. Optionally add a little of the braising sauce (not too much or tortilla will sog). Place a second tortilla on top (oil-side up). Press lightly with a spatula.

Cook until crisp and melty

Cook 2–3 minutes per side, pressing occasionally, until the exterior is crisp and golden and the cheese is fully melted. Flip carefully and cook the other side. Repeat to make all 4 quesabirria (you may cook two at a time depending on pan size).

Finish and plate

Transfer cooked quesabirria to a cutting board. Let rest 30 seconds, then slice each into halves or thirds. Sprinkle with finely chopped onion and cilantro. Serve with lime wedges and a warm bowl of consommé for dipping on the side.

Serving suggestion

To eat, dip each crisp edge of the quesabirria into the consommé, then squeeze lime to taste. Adjust salt or lime on the side.