Quesabirrias Recipe

Prepare and toast chiles

Remove stems and seeds from guajillo, ancho, and pasilla chiles. In a dry skillet over medium heat, toast the chiles for 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water. Let soak 15 minutes until softened, then drain and reserve soaking liquid.

Char aromatics

While chiles soak, char the halved tomato and quartered onion in the same skillet (or under a broiler) until blackened in spots, about 5–8 minutes. Peel skins if desired. Lightly char the garlic cloves to take the raw edge off, 2–3 minutes.

Make chile purée

In a blender, combine soaked chiles, charred tomato, onion, garlic, apple cider vinegar, oregano, cumin, ground cloves, cinnamon, 1 teaspoon salt, and 1/2 cup of the reserved chile soaking liquid (or water). Blend to a smooth purée, adding more soaking liquid by tablespoon if needed to reach a thick sauce consistency.

Brown the meat

Pat beef dry and season with remaining 1 teaspoon salt and 1 teaspoon black pepper. Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown meat on all sides in batches, 3–4 minutes per side, to develop color. Transfer browned meat to a plate.

Braise the beef

Reduce heat to medium. Add the chile purée to the pot and cook 2–3 minutes, stirring to remove raw puree flavor. Add browned meat back to pot, pour in beef broth (or water) until meat is mostly submerged (about 3–4 cups), add bay leaves. Bring to a simmer, then cover and either reduce to low and simmer gently for 2.5–3 hours on stovetop or place in a 325°F (160°C) oven for 2.5–3 hours, until meat is fork-tender and easily shreds. Check occasionally and add water if liquid reduces too much.

Finish and shred

Remove meat to a cutting board and shred using two forks. Strain the braising liquid through a fine mesh sieve into a heatproof bowl, pressing solids to extract flavor. Skim excess fat from the surface or refrigerate briefly and remove solidified fat. Reserve 3 cups of strained consomé for dipping and keep warm. Taste consomé and adjust salt as needed, add 1 teaspoon adobo if you want smoky heat.

Prepare tortillas and cheese

Warm corn tortillas briefly in a dry skillet or on a comal to make them pliable. Keep covered with a towel. Shred the beef finely and mix with 2–3 tablespoons of the strained consomé to moisten (this helps juicy filling). Set up an assembly station with tortillas, shredded cheese, and meat.

Assemble quesabirrias

Heat a large nonstick skillet or griddle over medium heat and add 1 tablespoon of vegetable oil. Take one tortilla and sprinkle a thin, even layer (about 1/3 cup) of shredded cheese over half the tortilla. Add a generous 2–3 tablespoons of shredded birria on top of the cheese, then another light sprinkle of cheese on top of the meat (this helps the top and bottom adhere). Fold the tortilla over to make a half-moon. Repeat to assemble remaining quesabirrias, working in batches so skillet doesn't overcrowd.

Pan-fry until crisp and melted

Place folded quesabirrias on the hot skillet and press gently with a spatula. Cook 2–3 minutes per side until tortilla is crisp and golden and cheese is fully melted. Add more oil as needed between batches. Transfer finished quesabirrias to a plate lined with paper towel to drain briefly.

Serve with toppings

Cut each quesabirria in half if desired. Serve immediately with warm consomé in small bowls for dipping, and bowls of chopped onion, cilantro, and lime wedges for guests to garnish. Dip and enjoy.

Concentrate and season consomé

If you prefer a more concentrated consomé, simmer the reserved strained liquid uncovered for 10–15 minutes until reduced slightly and deeply flavored. Taste and season with salt to taste. Stir in optional chipotle/adobo for smoky heat if desired. Keep hot for serving.

Garnish and serve: Provide small bowls of consomé for dipping with chopped onion, cilantro, and lime wedges. Guests should dip the quesabirria into the hot consomé for the classic experience.