Quesabirria Recipe

Preparation Steps

1. 1

   Prepare the Beef

   In a large pot, add the chuck roast, cover with water, and add salt, pepper, half of the onion, and two garlic cloves. Bring to a boil, then simmer on low for about 2 hours until the meat is tender.

2. 2

   Prepare the Consome

   In a separate pan, toast the guajillo and arbol peppers until fragrant. Remove stems and seeds, then blend with the remaining onion, garlic, and a cup of beef broth until smooth. Add this mixture to the pot with the beef and simmer for an additional 30 minutes.

3. 3

   Shred the Beef

   Remove the beef from the pot, shred it with two forks, and return it to the pot with the consome. Let it simmer for another 10 minutes to absorb the flavors.

4. 4

   Assemble the Quesabirria

   Heat a skillet over medium heat. Dip each tortilla into the consome, then place it on the skillet. Add a generous amount of shredded beef, Chihuahua cheese, and a sprinkle of queso fresco. Fold the tortilla in half and cook until the cheese is melted and the tortilla is crispy.

5. 5

   Serve

   Serve hot with fresh cilantro, green salsa, and additional consome on the side for dipping.