Quesabirria Recipe
Shredded beef braised in adobo and melted Monterey jack cheese in a flour tortilla, birria consume
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Ingredients
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Beef Filling
Quesabirria Assembly
Method
Beef Filling Preparation
- 1
Prepare the Chiles
Remove the stems and seeds from the guajillo and ancho chiles. In a dry skillet, toast the chiles over medium heat for about 2-3 minutes until fragrant. Then, soak them in hot water for 15 minutes until softened.
- 2
- 3
Cook the Beef
In a large pot or Dutch oven, heat some oil over medium-high heat. Season the chuck roast with salt and black pepper, then brown it on all sides. Add the blended adobo sauce, beef broth, and bay leaves to the pot.
- 4
Braise the Beef
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 3 hours or until the beef is tender and easily shredded. Remove the beef and let it cool slightly before shredding.
- 5
Strain the Broth
Strain the cooking liquid and reserve it as birria consomé for serving.
Quesabirria Assembly
- 6
- 7
Cook the Tortilla
Fold the tortilla over the filling and cook for about 3-4 minutes on each side until golden brown and crispy, and the cheese has melted.
- 8
Serve
Remove the quesabirria from the skillet and keep warm. Serve with fresh cilantro, lime wedges, and salsa on the side, along with a bowl of birria consomé for dipping.