Quesabirria Recipe

1. Prepare chiles

Remove stems and seeds from guajillo, ancho and New Mexico/pasilla chiles. Toast briefly in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned.

2. Place toasted chiles in a bowl and cover with hot water. Soak 15–20 minutes until softened, then drain, reserving 1/2 cup of the soaking liquid.

3. In a blender add softened chiles, diced tomatoes, half the onion (chopped), garlic, apple cider vinegar, oregano, cumin, black pepper and 1/4 tsp salt. Add 1/4 cup of the reserved soaking liquid if needed for blending. Puree until smooth to make the birria sauce.

4. Season short ribs with 1 tsp salt and a bit of pepper. Heat 2 tablespoons vegetable oil in a heavy Dutch oven over medium-high heat. Brown short ribs on all sides, about 3–4 minutes per side, working in batches. Transfer browned ribs to a plate.

5. Add remaining chopped onion to the pot and sauté 3–4 minutes until translucent. Add the chile-tomato puree and cook, stirring, 2–3 minutes to deepen flavors.

6. Return short ribs to the pot. Add beef broth to barely cover the ribs (about 3 cups), bay leaf, and remaining 1/4 tsp salt. Bring to a simmer, then reduce heat to low, cover, and braise 2.5–3 hours until meat is very tender and falling off the bone. Alternatively, braise in a 325°F (160°C) oven for 2.5–3 hours.

7. Remove ribs from braising liquid. Strain and reserve the cooking liquid (consommé). Shred the meat, discarding excess fat and bones. Taste and adjust seasoning of the meat with a pinch of salt if needed. Keep meat warm and reserve 1/2–3/4 cup of consommé for dipping.

8. While the meat braises, make quick pickled radish. In a small saucepan combine white vinegar, water, sugar and kosher salt. Heat just until sugar and salt dissolve, then remove from heat.

9. Place thinly sliced radishes in a jar or bowl and pour the warm pickling liquid over them. Let cool to room temperature, then refrigerate at least 30 minutes (can be made a day ahead).

10. Prepare rice according to package instructions so you have 2 cups cooked and keep warm.

11. Roast tomatillos and serrano/jalapeño under a broiler or in a dry skillet until blistered and soft (about 5–8 minutes), turning once.

12. In a blender combine roasted tomatillos and pepper, quartered small onion, cilantro, lime juice and 1/2 tsp salt. Blend until mostly smooth. Taste and adjust salt or lime as desired. Chill until ready to serve.

13. Heat a large nonstick or cast-iron skillet over medium. Lightly brush one side of a corn tortilla with melted butter or oil. Place tortilla, oiled-side down, in the skillet. Sprinkle a generous 1/4 cup shredded cheese over the tortilla, then add 2–3 tablespoons shredded birria meat evenly on top of the cheese. Sprinkle another 1–8 tablespoon cheese (optional) and top with a second tortilla (oiled-side up) to make a sandwich. Press gently.

14. Cook 2–3 minutes until bottom tortilla and cheese are crisp and golden. Carefully flip the quesabirria and cook another 1.5–2 minutes until the second side is crisp and the cheese is fully melted. Repeat with remaining tortillas, cheese and meat (should make about 6 assembled quesabirrias using 12 tortillas).

15. Transfer each quesabirria to a cutting board and cut into halves or quarters. Serve immediately with a small bowl of reserved consommé for dipping, a spoonful of Jalisco salsa, pickled radishes, a scoop of warm rice, chopped cilantro and lime wedges.

16. Optional: Spoon a little consommé into the skillet before adding a tortilla to shallowly pan-fry the bottom for extra flavor and color.