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Ingredients
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Birria (stew)
Tortillas & Quesabirria
Garnishes & Serving
Method
Birria (stew)
- 1
Prepare aromatics and dry chiles
Remove stems and seeds from the guajillo, ancho and chipotle chiles. In a dry skillet over medium heat, toast the dried chiles 20–30 seconds per side until fragrant but not burned. Remove and set aside. Peel and quarter the yellow onion. Smash the garlic cloves with the flat of a knife.
- 2
Rehydrate chiles
Place toasted chiles in a bowl and cover with 2 cups of hot water. Let soak 15–20 minutes until softened. Reserve the soaking liquid.
- 3
Make chile sauce
In a blender add the softened chiles (drain but reserve the soaking liquid), 1/2 of the soaked liquid (about 1/2–1 cup) or additional water as needed, tomato paste, apple cider vinegar, ground cumin, dried oregano, ground cinnamon, whole cloves, and 3 peeled garlic cloves. Blend until very smooth. If the sauce is too thick, add more of the reserved soaking liquid or water to reach a pourable but rich consistency.
- 4
Season and sear beef
Trim excess fat from the beef chuck and cut into 2–3 large chunks. Pat dry and rub with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a heavy Dutch oven or ovenproof pot over medium-high heat. Sear beef pieces 3–4 minutes per side until deeply browned. Remove beef and set aside.
- 5
Build the braise
In the same pot add the remaining garlic cloves and the quartered onion; sauté 3–4 minutes until softened and slightly browned. Return the seared beef to the pot. Pour the blended chile sauce over the beef, add beef broth and 1 cup water, and add bay leaves and the optional 1 tsp brown sugar. The liquid should come about halfway up the sides of the beef; add more water or broth if needed.
- 6
Braise until tender
Bring to a simmer on the stovetop, then cover and transfer to a 300°F (150°C) oven or reduce to very low on the stovetop. Cook 2.5–3 hours until beef is fork-tender and shreds easily. Check once during cooking and add extra water or broth if it looks dry.
- 7
Shred and adjust consommé
Remove the beef pieces and shred with two forks. Strain the braising liquid through a fine-mesh strainer into a bowl to collect the consommé; press solids to extract flavor and discard solids. Taste consommé and adjust salt and pepper to taste. Return a cup or two of consommé to the shredded beef to keep it moist and flavor it (reserve remaining consommé for dipping).
Tortillas & Quesabirria
- 8
Prepare tortillas and cheese
Heat a large skillet or griddle over medium heat and add 1 tbs neutral oil to coat. Warm the corn tortillas briefly, stacking them covered to keep pliable. Have shredded cheese and a shallow bowl with warm consommé ready.
- 9
Assemble and fry quesabirria
In a second large skillet, heat 1–2 tbs neutral oil (and optional 1 tbs butter) over medium. Working one at a time, dip each tortilla quickly into warm consommé (just enough to moisten) and place in the skillet. Sprinkle 1/4 cup shredded cheese on one half of the tortilla, add 1/3–1/2 cup shredded birria beef, fold the tortilla over to make a half-moon, and press gently. Cook 2–3 minutes per side until cheese is melted and exterior is crisp and golden. Repeat for remaining tortillas, adding oil as needed.
- 10
Keep warm
Transfer finished quesabirrias to a baking sheet and keep in a 200°F (95°C) oven while you finish the rest so they stay warm and crisp.
Garnishes & Serving
- 11
- 12
Serve
Serve quesabirrias hot with small bowls of warm consommé for dipping. Top with diced onion, chopped cilantro, and a squeeze of lime. Add salt and black pepper to taste at the table. Leftover shredded birria can be served as tacos or reheated gently in a little reserved consommé.
