Jul 14 2026
Restaurants›Red Hawk Bar & Grill›Quesabirrias Recipe

Quesabirrias Recipe

Inspired by Red Hawk Bar & Grill
Time2h
Serves3

3 corn tortilla quesadillas w/ mozzarella, short rib, cilantro, and onion w/ a cup of birria broth for dipping served w/ a side of rice (gf)

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Ingredients

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Quesabirrias

Birria Broth

Rice

Method

Birria Broth

  1. 1

    Prepare the Broth

    In a large pot, add the beef short ribs and cover with water. Bring to a boil, then reduce to a simmer.

  2. 2

    In a separate pan, soak the guajillo and ancho chiles in hot water for about 15 minutes until softened. Blend the softened chiles with garlic, onion, cumin, salt, and pepper to create a paste.

  3. 3

    Add the chile paste, bay leaves, and additional water to the pot with the short ribs. Simmer for about 2 hours until the meat is tender.

  4. 4

    Remove the short ribs from the pot, shred the meat, and return it to the broth. Keep warm.

Quesabirrias Assembly

  1. 5

    Make the Quesabirrias

    In a skillet, heat a little oil over medium heat. Place a tortilla in the skillet and sprinkle with a portion of mozzarella cheese, followed by a portion of shredded short rib, chopped cilantro, and diced onion.

  2. 6

    Top with another tortilla and cook until the bottom tortilla is golden brown and the cheese is melted, about 2-3 minutes. Flip and cook the other side until golden.

  3. 7

    Repeat with remaining tortillas and filling.

Rice Preparation

  1. 8

    Cook the Rice

    In a saucepan, bring water to a boil. Add rice and salt. Cover and reduce heat to low, cooking for about 15-20 minutes until rice is tender.

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