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Quesabirria Recipe

Name: El Potro Mexican Restaurants Quesabirria Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb beef chuck roast, trimmed and cut into large chunks; 4 pieces dried guajillo chilies, stems & seeds removed; 2 pieces dried ancho chilies, stems & seeds removed; 1 tbs chipotle in adobo; 6 pieces garlic cloves; 1 medium white onion, quartered; 1 medium tomato (optional, for body); 4 cups beef broth or water; 2 tbs apple cider vinegar; 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican); 0.25 tsp ground cinnamon; 2 pieces bay leaves; 2 tsp salt; 0.5 tsp black pepper; 2 tbs vegetable oil (for searing); 12 pieces corn tortillas; 3 cups shredded Oaxaca cheese or mozzarella; 0.5 cup chopped white onion; 0.25 cup fresh cilantro, chopped; 4 pieces lime wedges; 2 tbs vegetable oil or reserved birria fat (for griddle); 2 cups reserved cooking liquid from birria; 0.5 tsp additional salt

Inspired by El Potro Mexican Restaurant

Time3h 30m

Serves6

Grilled corn tortillas stuffed with savory birria, onions, and cilantro.

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Ingredients

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Birria (stewed beef)

2 lb beef chuck roast, trimmed and cut into large chunks

4 pieces dried guajillo chilies, stems & seeds removed

2 pieces dried ancho chilies, stems & seeds removed

1 tbs chipotle in adobo

6 pieces Garlic cloves

1 medium white onion, quartered

1 medium tomato (optional, for body)

4 cups beef broth or water

2 tbs Apple cider vinegar

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican)

1/4 tsp Ground cinnamon

2 pieces bay leaves

2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs vegetable oil (for searing)

Quesabirria assembly

12 pieces corn tortillas

3 cups shredded Oaxaca cheese or mozzarella

1/2 cup chopped white onion

1/4 cup Fresh cilantro, chopped

4 pieces Lime wedges

2 tbs vegetable oil or reserved birria fat (for griddle)

Consommé (dipping broth)

2 cups reserved cooking liquid from birria

1/2 tsp additional salt

Method

Birria (stewed beef)

Prepare chilies

Heat a dry skillet over medium for 30–45 seconds. Toast guajillo and ancho chilies lightly until fragrant but not burned, 10–20 seconds per side.

Place toasted chilies in a heatproof bowl and cover with hot water. Soak 15–20 minutes until softened. Drain, reserve 1/4 cup soaking liquid.

In a blender, combine soaked chilies, reserved soaking liquid, chipotle in adobo, garlic, quartered onion, tomato (if using), apple cider vinegar, cumin, oregano, cinnamon and 1/2 cup of beef broth. Blend until smooth to form a marinade/pepper paste. Taste and season lightly with 1/2 teaspoon salt.

Season beef chunks with 1 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 tablespoons vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add the blended chile marinade to the pot and cook, stirring, 2–3 minutes to bloom flavors and remove raw taste. Add seared beef back into the pot, pour in remaining beef broth (about 3.5 cups), add bay leaves, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper.

Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 2.5–3 hours until beef is fork-tender. Alternatively, braise in a 300°F (150°C) oven for 2.5–3 hours or cook in a pressure cooker for 45–55 minutes.

When beef is tender, remove meat to a cutting board. Strain cooking liquid through a fine mesh sieve into a bowl, pressing solids to extract liquid. Reserve about 2 cups strained liquid for the consommé (set aside warm). Shred beef with two forks and discard large fat chunks and bay leaves. Skim fat from surface if desired, reserving 1–2 tablespoons of fat for griddle use if you like extra flavor.

Consommé (dipping broth)

Taste reserved cooking liquid and season with up to 1/2 teaspoon additional salt as needed. Keep warm on the stovetop or in a small pot for serving. If too thin, simmer gently to concentrate; if too strong, add up to 1/2 cup water or broth to balance.

Quesabirria assembly

Warm a griddle or large heavy skillet over medium heat. Lightly brush one side of a corn tortilla with vegetable oil or reserved birria fat.

Sprinkle about 2 tablespoons (roughly 1/4 cup) shredded cheese over the oiled side, place a small handful (about 2–3 tablespoons) of shredded birria on top of the cheese, then add a little more cheese on top to help the tortilla stick when folded.

Top with a second tortilla brushed lightly on the outside with oil (so the outside browns). Press gently to seal. Place the assembled tortilla on the griddle, oiled-side down, and cook 2–3 minutes until golden and crisp. Flip and cook the other side 1.5–2 minutes until cheese is melted and both sides are crisp and lightly browned.

Transfer to a cutting board and slice each quesabirria in half or into thirds. Repeat with remaining tortillas, adding more oil to the griddle as needed and using reserved fat for extra flavor.

Serve each portion with a small bowl of warm consommé for dipping, and top with chopped white onion, cilantro and a squeeze of lime. Enjoy immediately while hot and crispy.