Quesabirria Recipe

Prepare and toast chiles

Wipe chiles with a dry towel, remove stems and seeds. In a dry skillet over medium heat, toast guajillo and ancho chiles 20–30 seconds per side until fragrant but not burned. Transfer to a bowl.

Rehydrate chiles

Pour 1 cup of very hot (not boiling) water over toasted chiles and let sit 15 minutes to soften. Reserve the soaking liquid.

Sear beef

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

Cook aromatics

Add remaining 1 tablespoon oil to the pot. Roughly chop the white onion (use half for braise, reserve half for garnish) and add to the pot with whole garlic cloves. Cook, stirring, until softened and lightly browned, about 4–5 minutes.

Blend chile sauce

Drain most of the chile soaking liquid into the blender (leave sediment behind) and add softened chiles, cooked onion and garlic (reserve a small portion of cooked onion for garnish if desired), tomato, 2 tbs apple cider vinegar, oregano, cumin, and 1/2 cup beef broth or water. Blend until very smooth. If too thick, add more reserved soaking liquid a tablespoon at a time to reach a smooth sauce.

Combine and braise

Return the seared beef to the pot. Pour the blended chile-tomato sauce over the beef. Add remaining beef broth to cover (about 5–6 cups total including what you added earlier), add bay leaf, remaining salt and pepper. Bring to a simmer, then reduce heat to low, cover and braise gently until beef is very tender and easily shredded, 2.5–3 hours (or 1–1.5 hours in a pressure cooker). Stir occasionally and skim excess fat if needed.

Shred beef and reserve consommé

When beef is fork-tender, remove meat to a cutting board. Shred using two forks, discarding any large pieces of excess fat. Taste the braising liquid (consommé) and adjust seasoning with salt and a squeeze of lime or a splash of vinegar if needed. Strain some consommé into a small bowl to serve alongside the quesabirria (about 1 to 1.5 cups). Keep consommé hot.

Prep cheese and tortillas

Mix shredded mozzarella and cheddar (if using) in a bowl. Warm tortillas briefly in a dry skillet or microwave so they’re pliable (10–15 seconds).

Dip tortillas (optional)

For deeper color and flavor, briefly dip one side of each tortilla into the warm consommé so it absorbs some liquid but does not fall apart. This step is optional — you can also crisp tortillas dry in the skillet and spoon meat on top.

Assemble quesabirria

Heat a large nonstick or cast-iron skillet over medium. Add 1 teaspoon butter or a little oil and spread. Place one tortilla in the skillet (consommé-dipped side down if dipped). Sprinkle a generous handful (about 1/2 cup) of the cheese mixture over half of the tortilla. Add about 1/3 cup shredded birria meat evenly over the cheese. Fold the tortilla in half to form a semi-circle and press gently.

Crisp and melt

Cook 2–3 minutes per side, pressing gently with a spatula, until cheese is fully melted and exterior is golden-brown and slightly crisp. Add additional butter or oil between batches if needed. Repeat to make all three quesabirrias.

Finish and serve

Transfer finished quesabirrias to a cutting board and cut each in half if desired. Serve hot with a side bowl of warm consommé for dipping, and bowls of finely chopped onion and cilantro. Provide lime wedges and extra consommé to spoon over if desired.

Combine reserved 1/4 cup finely chopped onion with 1/4 cup chopped cilantro and a pinch (1/4 tsp) salt. Offer this mix on the side for topping each quesabirria after dipping in consommé. Squeeze lime over the meat as desired.