Quesa Birria Recipe

Prepare chiles

Remove stems and seeds from guajillo, ancho and pasilla chiles. Toast chiles in a dry skillet over medium heat for 10–20 seconds per side until fragrant but not burned. Transfer toasted chiles to a bowl and cover with 3 cups hot water to rehydrate for 15 minutes; reserve soaking liquid.

Make chile sauce

In the blender, combine rehydrated chiles (drained, reserving soaking liquid), roasted tomatoes, half the garlic (3 cloves), half the quartered onion, apple cider vinegar, dried oregano, cumin, black pepper and 1/2 teaspoon salt. Add 1/2 cup of the chile soaking liquid and blend to a smooth sauce. If too thick, add more soaking liquid a tablespoon at a time until smooth but slightly thick.

Sear beef

Pat beef pieces dry and season with 1/2 teaspoon salt. Heat 1 tablespoon oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, about 3–4 minutes per side. Transfer seared beef to a plate.

Sauté aromatics

In the same pot, add remaining 1 tablespoon oil. Add remaining garlic cloves (3) and the remaining quartered onion; cook until softened and lightly browned, about 3–4 minutes.

Combine and braise

Pour the blended chile sauce into the pot with the aromatics, stir and cook 2–3 minutes to remove raw flavor. Add seared beef back to the pot, pour in beef broth and reserved chile soaking liquid if needed to barely cover the meat (about 6 cups total liquid). Add bay leaves and remaining 1 tsp salt. Bring to a simmer, then cover, reduce heat to low and braise gently for 2.5–3 hours until meat is fork-tender and easily shreds. Alternatively, braise in a 300°F (150°C) oven for same time.

Shred meat and adjust seasoning

Remove beef from pot, discard bay leaves, and shred meat with two forks, removing any excess fat. Taste the braising liquid and add additional salt or pepper as needed. Reserve at least 4 cups of the strained braising liquid for the consommé; skim fat from the surface if desired and keep warm.

Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing solids to extract flavor. If you have less than 4 cups, add up to 1 cup beef broth or water. Warm the consommé over low heat until hot but not boiling. Taste and adjust seasoning with salt and pepper. Keep warm on the lowest burner setting until serving. Optionally squeeze a little lime into individual bowls when serving.

Prepare tortillas

Warm a skillet or griddle over medium heat. Lightly brush one side of each corn tortilla with a little oil. Place tortilla oil-side down in the skillet and sprinkle a layer (about 1/4 cup) of shredded cheese over the exposed side; top with 2–3 tablespoons of shredded birria meat, then another light sprinkle of cheese to help seal. Fold tortilla in half to form a quesadilla-style taco.

Pan-fry tacos

Add a tablespoon of oil to the skillet and fry the folded tacos 2–3 minutes per side, pressing gently, until tortillas are crisp and cheese is melted and browned at the edges. Transfer finished tacos to a plate lined with paper towel to drain briefly. Repeat with remaining tortillas, cheese and meat.

Finish and serve

Place tacos on a serving platter. Top with finely chopped white onion and chopped cilantro. Serve with warm consommé (in small bowls) for dipping, and lemon or lime wedges on the side. To eat, dip each taco into the consommé before each bite or spoon a little consommé over the taco and squeeze lime to taste.