Quesabirria Combo Recipe

Prepare and toast chilies

Remove stems and seeds from guajillo and ancho chilies. Wipe chilies with a damp cloth. In a dry skillet over medium heat, toast chilies 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 15 minutes until softened. Reserve soaking liquid.

Make chili paste

Drain chilies, reserving 1 cup of the soaking liquid. In a blender, combine softened chilies, reserved soaking liquid (start with 1/2 cup and add as needed), tomato, quartered onion, garlic, chipotle in adobo, apple cider vinegar, oregano, cumin, salt, and pepper. Blend until very smooth, adding more soaking liquid for consistency (should be a thick sauce).

Brown the beef

Cut beef into large 2-inch chunks. Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown beef on all sides in batches (about 2–3 minutes per side) to develop color; transfer browned pieces to a plate.

Cook birria

Pour blended chili sauce into the pot and cook 2–3 minutes, stirring to cook raw bits. Return beef to pot, add bay leaves and beef stock (enough to mostly cover the meat, about 3–4 cups). Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 2.5–3 hours, or until meat is very tender and shreds easily. Alternatively, cook in a slow cooker on low 6–8 hours or in an Instant Pot: pressure cook 60–75 minutes and allow natural release.

Shred and reduce sauce

Remove beef to a cutting board, shred with two forks, discarding any large pieces of fat. Skim excess fat from the surface of the cooking liquid if desired. Simmer the sauce uncovered 10–15 minutes to concentrate flavors if it seems thin. Taste and adjust salt. Reserve 1 to 1 1/2 cups of the cooking liquid (consommé) to dip quesabirrias; you may strain it for a clear consommé.

Prepare filling

Mix shredded beef with 1/2 cup of the reserved consommé to moisten (add more if required). Keep remaining consommé warm in a small saucepan for serving and dipping.

Heat griddle or skillet

Heat a large cast-iron skillet or nonstick griddle over medium heat. Brush lightly with cooking oil (about 1–2 tbsp).

Assemble quesabirrias

Working one at a time, lay a tortilla on a flat surface. Spoon about 1/4 cup shredded cheese evenly over the tortilla, leaving a small border. Add about 2–3 tbsp of the shredded beef on one half of the tortilla, then sprinkle a little chopped onion and cilantro over the meat. Fold the tortilla in half to form a half-moon. Repeat with remaining tortillas.

Pan-fry quesabirrias

Lightly brush the skillet with oil. Place folded quesabirrias seam-side down on the hot skillet (cook in batches without crowding). Fry 2–3 minutes per side, pressing gently with a spatula, until tortilla is crisp and golden and cheese has melted. If desired, brush the outside of the tortilla with a little consommé for extra color and flavor while frying (be careful to avoid sogginess).

Serve

Transfer to a cutting board and slice each quesabirria in half if desired. Serve immediately with warm consommé in small bowls for dipping, lime wedges, remaining chopped onion and cilantro, and optional salsa or pickled onions.

Offer hot salsa and pickled onions alongside the quesabirrias. Spoon additional consommé over tacos for extra moisture, and squeeze lime over finished tacos to taste.