Quesabirria Recipe

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast guajillo, ancho, and arbol chiles for 15–30 seconds per side until they become fragrant but not burnt. Transfer to a bowl, cover with hot water and soak 15 minutes until softened. Reserve soaking liquid.

Prepare aromatics

While chiles soak, char the quartered tomato and onion in the same skillet (or under a broiler) until blistered and slightly blackened, about 5–7 minutes. Peel garlic cloves if desired but leave whole.

Make chile paste

Drain most of the chile soaking liquid into a measuring cup and reserve. Add the softened chiles, charred tomato, charred onion, garlic, apple cider vinegar, oregano, cumin, cloves, 1/2 tsp salt, and 1/4 tsp black pepper to a blender. Add 1/2 cup of the reserved soaking liquid or broth to help blend. Blend to a smooth paste, adding more liquid a tablespoon at a time if needed. Taste and adjust salt.

Sear beef

Season beef chunks with remaining 1 1/2 tsp salt and 3/4 tsp black pepper. In a large heavy pot or Dutch oven, heat 2 tbs oil over medium-high heat. Sear beef in batches until browned on all sides, 3–4 minutes per side. Transfer seared beef to a plate.

Simmer birria

Reduce heat to medium. In the pot, add the chile paste and cook, stirring, 2–3 minutes to deepen flavors. Pour in beef broth (about 6 cups) and scrape up browned bits. Return beef to the pot and add bay leaves. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 2.5–3 hours, or until beef is very tender and shreds easily. Alternatively, cook in a 300°F oven or in a pressure cooker according to manufacturer directions (about 45–60 minutes in a pressure cooker).

Finish and shred

Remove beef to a cutting board, discard bay leaves. Strain cooking liquid through a fine-mesh sieve into a bowl or large measuring cup to separate solids—this strained liquid is your consommé. Shred beef with two forks and return shredded beef to some of the reserved consommé (about 1–2 cups) to keep it moist and flavorful. Adjust salt to taste.

Prepare tortillas

Warm a clean skillet or griddle over medium heat. Lightly butter or brush oil on one side of a flour tortilla.

Assemble quesabirria

Place the tortilla buttered-side down on the skillet. Sprinkle a thin, even layer (about 1/4 cup) of shredded cheese over half the tortilla. Add a generous tablespoon or two of shredded birria (drain excess liquid) on top of the cheese, then sprinkle another 1–4 tbs of cheese over the meat to help seal. Fold the tortilla over to make a half-moon.

Toast until crisp

Cook for 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden-brown and crisp and the cheese is fully melted. Flip carefully and add a little more butter or oil to the pan if needed to get extra crispness. Repeat with remaining tortillas and filling.

Optional finish

For an extra beefy edge, very lightly dip the outer edge of each tortilla into warm consommé before toasting (works best if you brush rather than fully submerge) so the tortilla picks up some color and flavor when fried.

Divide quesabirria among plates. Serve each with a small bowl of hot consommé for dipping. Top quesabirria with chopped cilantro and diced onion, and serve lime wedges on the side. Encourage diners to dip each bite in the consommé for authentic flavor.