Quesabirria Overkill Recipe

Toast and soften chiles

Heat a dry skillet over medium heat. Toast the guajillo, ancho and chile de arbol briefly (15–30 seconds per side) just until fragrant — do not burn. Transfer to a bowl and cover with hot water. Soak for 20–30 minutes until pliable, then drain and reserve soaking liquid.

Prepare chile sauce

In a blender, combine the softened chiles, quartered onion, garlic cloves, apple cider vinegar, cumin, oregano, black pepper, whole cloves, cinnamon stick (break into smaller pieces if needed), and 1 cup of the reserved chile soaking liquid. Blend until very smooth. Pass the purée through a fine mesh sieve into a bowl, pressing to extract as much liquid as possible. This is your birria sauce.

Season and sear beef

Pat the chuck roast dry and season lightly with 1 tsp kosher salt. Heat 2 tbs vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Sear the roast on all sides until deeply browned (3–4 minutes per side). Remove the roast and brown the onion quarters for color if desired.

Braise until tender

Return the roast to the pot, pour the strained chile sauce over the meat, add the bay leaves and pour in beef stock until the roast is mostly submerged (about 3–4 cups; use up to 4 cups listed). Bring to a simmer, reduce heat to low, cover and braise gently on the stove for 2.5–3 hours, or until meat is fork-tender and shreds easily. (Alternatively, cook in a 160°C / 325°F oven or a pressure cooker for 60–75 minutes according to appliance instructions.)

Shred and reserve

Remove the roast and shred it with forks, discarding any large fat pieces. Skim excess fat from the top of the braising liquid and reserve the liquid (consommé) in a separate container. Taste the shredded meat and season with additional kosher salt (about 1 tsp) if needed. Mix a few ladlefuls of the sauce/consommé into the shredded meat to keep it moist — you want it flavorful but not soupy for assembly.

Strain the braising liquid through a fine sieve into a saucepan. If the volume is low, add up to 1 cup additional beef stock. Simmer gently for 8–12 minutes to concentrate flavors; skim any remaining fat. Taste and adjust with up to 1 tbs lime juice and 1/2 tsp salt as needed. Keep warm for serving in a shallow bowl for dipping.

Quick-pickle the onions

In a small saucepan, combine 1 cup white vinegar, 1/2 cup water, 1 tbs sugar and 1 tsp salt. Bring to a simmer to dissolve the sugar. Place the thinly sliced red onion in a jar or bowl and pour the hot brine over them. Let cool to room temperature, then refrigerate for at least 20 minutes (longer is fine).

Prep garnishes

While meat rests, chop cilantro, slice limes, radishes and avocado, and set out the crema. These will be used to finish each pizzeta/taco.

Crisp and melt method (stovetop)

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tbs vegetable oil. Brush one side of a 6-inch tortilla with melted butter. Place the tortilla butter-side down in the skillet. Sprinkle a generous handful (about 1/4 cup) of the shredded Oaxaca/mozzarella on the tortilla, add about 2–3 tbs of shredded birria meat (mix the meat with a tablespoon of reserved sauce if it seems dry), then sprinkle a little cheddar and another small pinch of mozzarella on top to help glue. Fold the tortilla over like a quesadilla (or place a second tortilla on top) and press lightly with a spatula. Cook 2–3 minutes per side until the cheese is melted and the tortilla is crisp and golden. Repeat with remaining tortillas and fillings. Add a little oil to the pan as needed between batches.

Alternative oven/broiler finish

If preferred, assemble pizzetas on a sheet tray (butter underside of the bottom tortilla), top with cheeses and birria, then broil 2–4 minutes until cheese bubbles and edges brown. Remove and crisp briefly in a hot skillet if you want more crunch.

Optional finishing step — extra birria crisp

For an 'overkill' hit, sauté some shredded birria in a hot dry skillet for 3–5 minutes to get crunchy edges before adding it to the pizzetas. This adds textural contrast and concentrated flavor.

Plate and serve

Serve each pizzeta with a shallow bowl of warm consommé for dipping, a spoonful of pickled onions, chopped cilantro, a lime wedge, slices of avocado, radish slices and a drizzle or dollop of crema. Encourage diners to dip the crispy, cheese-crusted edge into the consommé, then bite — that is the classic quesabirria experience.