Jul 14 2026
Restaurants›Los Arcos Kitchen & Cantina-North›Quesabirria Recipe

Quesabirria Recipe

Inspired by Los Arcos Kitchen & Cantina-North
Time3h
Serves6

Make Quesabirria Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Birria

For the Quesabirria

Method

Prepare the Birria

  1. 1

    Toast the Chiles

    In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chiles until fragrant, about 2-3 minutes. Be careful not to burn them.

  2. 2

    Soak the Chiles

    Remove the stems and seeds from the toasted chiles and place them in a bowl. Cover with hot water and let them soak for about 15 minutes until softened.

  3. 3

    Blend the Sauce

    In a blender, combine the soaked chiles, garlic, onion, cinnamon stick, cumin seeds, and a cup of beef broth. Blend until smooth.

  4. 4

    Cook the Meat

    In a large pot, add the chuck roast, lamb shank, blended sauce, remaining beef broth, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 2-3 hours until the meat is tender.

  5. 5

    Shred the Meat

    Once cooked, remove the meat from the pot and shred it using two forks. Discard the bones and bay leaves. Reserve the broth.

Assemble the Quesabirria

  1. 6

    Prepare the Tortillas

    Heat a griddle or skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side until pliable.

  2. 7

    Fill the Tortillas

    Place a portion of the shredded meat on one half of each tortilla. Top with shredded cheese, chopped onions, and cilantro.

  3. 8

    Fold and Cook

    Fold the tortillas over to create a half-moon shape. Cook on the skillet until the cheese is melted and the tortillas are golden brown, about 2-3 minutes per side.

  4. 9

    Serve

    Serve the quesabirria with reserved broth on the side for dipping, alongside lime wedges.

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