Birria Tacos Or Quesadilla Recipe

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast guajillo, ancho and optional pasilla chiles for about 10–20 seconds per side until fragrant but not burned. Remove to a bowl and cover with hot water. Soak 15–20 minutes until softened, then drain and reserve 1/2 cup soaking liquid.

Make chile puree

In a blender combine the soaked chiles, reserved soaking liquid, quartered tomato, half the onion, garlic cloves, apple cider vinegar, oregano, cumin, thyme (or crumbled bay leaf) and 1/2 teaspoon salt. Blend to a smooth paste, adding a few tablespoons of beef broth if needed to reach a thick but pourable sauce.

Sear beef

Pat the beef pieces dry and season with remaining 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear beef in batches 2–3 minutes per side until well browned. Remove and set aside.

Combine and braise

Lower heat to medium. In the same pot, add the remaining onion quarters and sauté 2–3 minutes to pick up browned bits. Pour in the chile puree and cook 2–3 minutes until it darkens slightly. Return beef to the pot, add bay leaves and pour in beef broth to just cover the meat (about 3–4 cups). Bring to a gentle simmer, then cover and transfer to a 300°F (150°C) oven for 2.5–3 hours, or simmer gently on the stove for the same time, until beef is fall-apart tender.

Shred beef

Remove beef to a cutting board. Strain and reserve the braising liquid (consommé) through a fine-mesh sieve into a bowl. Shred beef with two forks, discarding any large pieces of fat. Mix a few tablespoons of the strained consommé back into the shredded beef to keep it moist and flavorful.

Skim any excess fat from the surface of the reserved consommé. Taste and season with salt as needed. If there is less than 2 cups of liquid, add up to 1 cup additional beef broth to reach about 2–3 cups of consommé. Keep warm; this will be served for dipping.

Optionally, reduce consommé over medium heat for 8–10 minutes to concentrate flavor, then strain again and keep warm.

Prepare tortillas

Warm corn or flour tortillas on a dry cast-iron griddle or skillet for 20–30 seconds per side until pliable. Keep wrapped in a clean towel to stay warm.

Fill and cheese

For tacos: Dip one side of a warmed corn tortilla briefly into the warm consommé. Place on the griddle with the dipped side down, sprinkle 2–3 tablespoons of shredded house blend cheese, add 2–3 tablespoons of shredded birria beef, and top with a little more cheese. For quesadillas: use a flour tortilla, spread cheese on half, add beef, fold over and press gently.

Griddle to finish

Add a little oil or butter to the griddle. Cook each filled tortilla 1–2 minutes per side until the cheese melts and the tortilla is crisp and golden, pressing lightly with a spatula. For tacos, fold and crisp both sides briefly to seal cheese and warm filling.

Serve

Plate tacos or quesadillas with a small bowl of warm consommé for dipping. Top with finely chopped onion and cilantro, and serve with lime wedges and optional pickled onions, radishes and hot sauce.