Quesabirria (tijuana, Mexico) Recipe
Three crispy corn tortillas stuffed with guajillo-braised beef & Monterey cheese, with pico de gallo & consomé.
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Ingredients
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Beef Filling
Quesabirria Assembly
Method
Beef Filling Preparation
- 1
Prepare the Chiles
Remove the stems and seeds from the guajillo chiles. Place them in a bowl of hot water to soak for about 15 minutes until softened.
- 2
Cook the Beef
In a large pot, brown the chuck roast on all sides over medium-high heat. Remove and set aside.
- 3
Blend the Sauce
In a blender, combine the softened guajillo chiles, garlic cloves, onion, cumin, salt, and black pepper. Blend until smooth, adding some beef broth if necessary to aid blending.
- 4
Simmer
Return the beef to the pot, add the blended sauce, bay leaves, and remaining beef broth. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or until the meat is tender and easily shredded.
- 5
Quesabirria Assembly
- 6
Prepare the Tortillas
In a skillet, heat a small amount of cooking oil over medium heat. Heat each corn tortilla for about 30 seconds on each side until pliable.
- 7
Assemble the Quesabirria
Place a portion of the shredded beef and a generous amount of Monterey cheese on one half of the tortilla. Fold the tortilla over to create a half-moon shape.
- 8
- 9
Serve
Serve the quesabirria hot with pico de gallo on the side and a bowl of warm consomé for dipping.
