Quesa Birrias Recipe
Make Quesa Birrias Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Birria
Quesadilla Assembly
Garnishes & Serving
Method
Beef Birria
- 1
Toast chiles
Heat a dry skillet over medium heat. Toast the guajillo, ancho, and pasilla chiles 20–30 seconds per side until they become fragrant and slightly pliable (do not burn). Remove from heat.
- 2
Soak chiles
Place toasted chiles in a bowl and cover with hot water. Soak 15 minutes until softened. Reserve 1 cup of the soaking liquid and drain the rest.
- 3
Roast vegetables
On a hot skillet or under a broiler, char the tomato and whole onion until blackened on the skin, about 8–10 minutes, turning occasionally. Lightly roast the garlic cloves (in skins) 3–4 minutes. Peel when cool enough to handle.
- 4
Make chile purée
In a blender combine drained softened chiles, roasted tomato, roasted onion (quartered), peeled garlic, apple cider vinegar, dried oregano, ground cumin, ground black pepper, 1 tsp salt, and about 1/2 to 1 cup of the reserved soaking liquid (or water) to help blend. Process until completely smooth, about 1–2 minutes. If too thick, add more soaking liquid or broth to reach a smooth sauce consistency.
- 5
Brown the beef
Cut beef into large 2–3 inch chunks. In a heavy Dutch oven or large pot, heat 2 tbs vegetable oil over medium-high heat. Sear beef in batches until browned on all sides, about 3–4 minutes per side. Transfer browned pieces to a plate.
- 6
Simmer birria
Pour the chile purée into the pot and cook 2–3 minutes, stirring to remove raw chile taste. Add beef back to the pot, pour in 4 cups beef broth, add bay leaves and remaining 1/2 tsp salt. Bring to a simmer, then reduce heat to low, cover, and simmer gently 2.5–3 hours until beef is very tender and shreddable. Alternatively, cook in a 300°F (150°C) oven covered for 2.5–3 hours or use a slow cooker on low 6–8 hours.
- 7
Shred and reserve consommé
Remove beef to a cutting board and shred with forks. Skim fat from the surface of the cooking liquid and strain the liquid through a fine mesh sieve into a bowl to reserve. Taste the shredded beef and adjust salt as needed. Keep about 1 cup of the strained consommé warm for dipping.
Quesadilla Assembly
- 8
- 9
Assemble quesadillas
Heat a large nonstick skillet over medium heat and add about 1/2 tbs butter or oil. Place one warmed tortilla in the skillet, sprinkle about 1/4 cup shredded cheese on one half, add 2–3 tbsp shredded birria on top of the cheese, then another 1/4 cup cheese (to help seal). Fold the tortilla over to make a half-moon. Repeat for 3–4 quesadillas, keeping others warm under foil.
- 10
Garnish & Serve
- 11
Plate and garnish
Cut quesadillas in half if desired. Serve with reserved birria consommé or chili oil for dipping. Top with chopped cilantro and finely chopped onion. Offer lime wedges on the side.
- 12
Optional finishing notes
If you like a richer dip, heat 1 cup reserved consommé and drizzle a little over each quesadilla or serve in small bowls for dunking. Store leftover birria and consommé refrigerated up to 4 days or freeze up to 3 months.