Quesabirria Omelet Recipe

Prepare chiles

Toast guajillo and ancho chiles in a dry skillet over medium heat for 20–30 seconds per side until aromatic but not burned. Transfer to a bowl and cover with 2 cups of hot water. Let soak 15 minutes until softened.

Make chile purée

Drain chiles, reserving soaking liquid. In a blender combine soaked chiles, tomato (or tomato puree), chipotle in adobo, half the chopped onion, 2 garlic cloves, oregano, cumin, cloves, peppercorns and 1/2 cup of the reserved soaking liquid. Blend until very smooth, adding more liquid as needed to reach a thick sauce consistency.

Brown beef

Pat beef dry and season lightly with 1 tsp salt. Heat 2 tsp vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear beef pieces in batches until deeply browned on all sides (3–4 minutes per side). Remove and set aside.

Braise

Lower heat to medium. Add remaining chopped onion and remaining garlic to the pot and sauté 2–3 minutes until softened. Pour in the chile purée and stir for 1–2 minutes to bloom flavors. Return beef to pot, add bay leaves, beef stock (or water) and the remaining 1 tsp salt. Bring to a gentle simmer, cover partially, and braise on low for 2.5–3 hours (or in a 300°F/150°C oven) until beef is fork-tender.

Shred and reserve

Remove beef and shred with two forks. Strain braising liquid through a fine mesh sieve into a bowl, pressing to extract flavor. Reserve 2 cups of strained liquid for consommé; any extra can be cooled and saved. Mix a little of the reserved hot liquid back into shredded beef (1/4–1/3 cup) to keep it moist and flavorful. Adjust salt to taste.

Place 2 cups reserved strained braising liquid in a small saucepan. Bring to a gentle simmer. Taste and add up to 1 tsp chili paste for extra heat, 1 tsp lime juice and 1/4 tsp salt as needed. Keep warm and skim any excess fat before serving. Serve consommé hot on the side for dipping.

Heat 1/4 cup vegetable oil in a small skillet to 350°F (medium-high). Fry tortilla strips in batches until crisp and golden, about 1–2 minutes. Drain on paper towels and season lightly with a pinch of salt.

Combine finely diced onion and chopped cilantro in a small bowl. Prepare lime wedges.

Prepare eggs

Whisk 3 eggs with 1 tablespoon milk, 1/4 tsp salt and 1/8 tsp black pepper until homogenous and slightly frothy.

Cook omelet

Heat a nonstick 8–10 inch skillet over medium-low and add 1 tsp butter, swirling to coat. Pour in the beaten eggs and let set undisturbed until the edges begin to lift, about 1–1.5 minutes. Using a spatula, gently push set edges toward the center and tilt pan so uncooked egg flows to the edges. When surface is mostly set but still slightly moist on top, sprinkle shredded pepper jack evenly over one half of the omelet (about 1/2 cup).

Add birria

Place about 1/2 to 3/4 cup shredded braised beef (warmed) on top of the cheese layer. Allow 30–45 seconds for cheese to melt and meat to heat through.

Fold and finish

Carefully fold the empty half of the omelet over the filling to form a half-moon. Cook another 20–30 seconds to set. Slide omelet onto a warmed plate seam-side down.

Top omelet with a handful of crisp tortilla strips, a sprinkle of diced onion and chopped cilantro. Serve immediately with a small bowl or ramekin of hot consommé on the side for dipping. Offer lime wedges and optional hot sauce.