Quesa Birria Recipe

Toast chiles and aromatics

Heat a dry skillet over medium heat. Toast the guajillo, ancho, and pasilla chiles 20–30 seconds per side until fragrant but not burnt. Remove to a bowl. In the same pan, lightly char the quartered tomatoes and onion and toast the garlic cloves 30–60 seconds until golden in spots. Transfer charred vegetables to the bowl with the chiles.

Rehydrate chiles

Bring 2 cups of water to a simmer (or use hot tap water). Add the toasted chiles, cover, and let soak 15–20 minutes until pliable.

Make chile-consommé purée

Drain most of the soaking liquid into a bowl and reserve about 1/2 cup. In a blender, combine rehydrated chiles, reserved soaking liquid, charred tomatoes, charred onion, garlic, apple cider vinegar, ground cumin, oregano, ground cloves, and 1/2 cup of the beef bouillon/stock. Blend on high until very smooth (about 1–2 minutes). If mixture is too thick, add up to another 1/4 cup water. Taste and adjust salt (start with 1 tsp now, add more later if needed).

Brown the beef

Pat beef chunks dry and season lightly with 1 tsp salt and 1/2 tsp black pepper. In a heavy-bottomed pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high. Brown beef on all sides in batches until richly caramelized, 4–6 minutes per batch. Transfer browned beef to a plate.

Combine and braise

Lower heat to medium. In the same pot, add the blended chile purée and cook, stirring, 2–3 minutes to deepen flavors (it may sputter). Add the remaining beef bouillon (1.5 cups), bay leaves, remaining 1 tsp salt, remaining 1/2 tsp black pepper, and the 8 cups water. Return browned beef to pot, bring to a simmer, then cover and reduce heat to low. Simmer gently for 2.5–3 hours until beef is very tender and shreddable. Alternatively, braise in a 300°F (150°C) oven for 2.5–3 hours.

Separate consommé and shred beef

Carefully remove beef pieces to a tray. Strain the braising liquid through a fine-mesh sieve into a large bowl or pot to collect the consommé. Skim excess fat from the surface if desired (refrigerate briefly to make skimming easier). Taste consommé and adjust salt. Shred beef with two forks, discarding any large pieces of connective tissue.

Concentrate consommé (optional)

If a more intense consommé is desired for dipping, return strained liquid to the stove and simmer uncovered over medium heat 10–20 minutes to reduce and concentrate flavors, skimming impurities. Keep warm until serving.

Prepare fillings

Warm shredded beef in a skillet with 1/2–3/4 cup of the hot consommé until moistened and juicy. Keep remaining consommé hot for serving alongside.

Assemble quesabirrias

Heat a large griddle or heavy skillet over medium. Lightly brush one side of a tortilla with oil. Place the oiled side down in the pan. Sprinkle a thin, even layer (about 1/4–1/3 cup) of shredded cheese on the tortilla and allow it to melt slightly (30–60 seconds). Add about 2–3 tablespoons of warm shredded birria in a line down the center, then a little more cheese on top (this helps seal). Top with a second tortilla (if making double-sided quesadilla style), or fold the tortilla over if using a single tortilla. Cook until the bottom is crisp and golden, 1–2 minutes.

Finish and crisp

Carefully flip the assembled quesabirria (use spatulas) and cook the other side until cheese is fully melted and both sides are golden and slightly crisp, 1–2 minutes more. If using a single tortilla, press gently to seal edges. Transfer to a cutting board and let rest 1 minute, then slice in half or into wedges.

Garnish and serve

Serve quesabirrias hot with a small bowl of warm consommé for dipping. Plate with chopped cilantro and chopped onion sprinkled on top or on the side and lime wedges. Offer extra consommé for dunking. Optional: drizzle a little consommé over the cut edges when serving for extra flavor.