Quesabirrias
Quesabirrias
Ingredients
For the Birria (Meat)
- 3 pounds chuck roast, cut into 2-inch chunks
- 1 pound beef short ribs
- 1 white onion, quartered
- 6 garlic cloves, peeled
- 3 bay leaves
- 1 cinnamon stick, 3-inch
- 1/2 teaspoon whole cloves
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano, Mexican
- 1/4 cup apple cider vinegar
- 4 cups beef broth
- 1 tablespoon salt, or to taste
- 1/2 teaspoon black pepper
- 4 cups water
For the Chile Paste
- 6 guajillo chiles, dried, stemmed and seeded
- 3 ancho chiles, dried, stemmed and seeded
- 2 chile de árbol, dried, stemmed and seeded (optional, for heat)
- 2 roma tomatoes, halved
For Assembling Quesabirrias
- 16 corn tortillas
- 2 cups Oaxaca cheese, shredded (or Monterey Jack)
- 1/4 cup vegetable oil, or as needed
For Serving
- 1/2 cup white onion, finely diced
- 1/2 cup cilantro, chopped
- 2 lime, cut into wedges
- 1/2 cup radishes, thinly sliced
Instructions
- 1
Prepare the Chiles: In a medium pot, combine the guajillo chiles, ancho chiles, chile de árbol (if using), and halved roma tomatoes. Cover with water and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the chiles are softened. Drain the chiles and tomatoes, reserving 1/2 cup of the cooking liquid.
⏱️ 20 min
- 2
Make the Chile Paste: Transfer the softened chiles, tomatoes, 1/2 cup reserved cooking liquid, apple cider vinegar, cumin seeds, whole cloves, and Mexican oregano to a blender. Blend until a smooth paste forms. Set aside.
⏱️ 10 min
- 3
Sear the Meat: Pat the chuck roast and short ribs dry with paper towels. Season generously with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium-high heat. Sear the meat in batches until browned on all sides. Remove the seared meat and set aside.
⏱️ 15 min
- 4
Cook the Birria: Add the quartered white onion and garlic cloves to the Dutch oven. Sauté for 3-5 minutes until softened and fragrant. Pour in the blended chile paste and cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 10 min
- 5
Combine and Simmer: Return the seared meat to the Dutch oven. Add the bay leaves, cinnamon stick, beef broth, and 4 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 3 hours, or until the meat is fork-tender. Alternatively, you can cook it in a slow cooker on low for 6-8 hours.
⏱️ 180 min
- 6
Shred the Meat: Carefully remove the meat from the pot and transfer it to a large bowl. Shred the meat using two forks. Discard the bay leaves and cinnamon stick from the broth. Skim off any excess fat from the surface of the broth (consommé) if desired.
⏱️ 15 min
- 7
Assemble the Quesabirrias: Heat a large griddle or cast-iron skillet over medium heat. Dip one corn tortilla into the consommé, ensuring both sides are coated. Place the dipped tortilla on the hot griddle. Sprinkle a generous amount of shredded Oaxaca cheese on one half of the tortilla. Add a spoonful of shredded birria meat over the cheese.
⏱️ 20 min
- 8
Cook the Quesabirrias: Once the cheese begins to melt and the tortilla is slightly crispy, fold the other half of the tortilla over the filling to create a taco shape. Press down gently with a spatula. Cook for another 1-2 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted and gooey. Repeat with the remaining tortillas, meat, and cheese.
⏱️ 20 min
- 9
Serve: Serve the quesabirrias immediately with small bowls of the consommé for dipping. Garnish with finely diced white onion, chopped cilantro, lime wedges, and thinly sliced radishes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Quesabirrias
For the Birria (Meat)
- 3 pounds chuck roast, cut into 2-inch chunks
- 1 pound beef short ribs
- 1 white onion, quartered
- 6 garlic cloves, peeled
- 3 bay leaves
- 1 cinnamon stick, 3-inch
- 1/2 teaspoon whole cloves
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano, Mexican
- 1/4 cup apple cider vinegar
- 4 cups beef broth
- 1 tablespoon salt, or to taste
- 1/2 teaspoon black pepper
- 4 cups water
For the Chile Paste
- 6 guajillo chiles, dried, stemmed and seeded
- 3 ancho chiles, dried, stemmed and seeded
- 2 chile de árbol, dried, stemmed and seeded (optional, for heat)
- 2 roma tomatoes, halved
For Assembling Quesabirrias
- 16 corn tortillas
- 2 cups Oaxaca cheese, shredded (or Monterey Jack)
- 1/4 cup vegetable oil, or as needed
For Serving
- 1/2 cup white onion, finely diced
- 1/2 cup cilantro, chopped
- 2 lime, cut into wedges
- 1/2 cup radishes, thinly sliced
Instructions
- 1
Prepare the Chiles: In a medium pot, combine the guajillo chiles, ancho chiles, chile de árbol (if using), and halved roma tomatoes. Cover with water and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the chiles are softened. Drain the chiles and tomatoes, reserving 1/2 cup of the cooking liquid.
⏱️ 20 min - 2
Make the Chile Paste: Transfer the softened chiles, tomatoes, 1/2 cup reserved cooking liquid, apple cider vinegar, cumin seeds, whole cloves, and Mexican oregano to a blender. Blend until a smooth paste forms. Set aside.
⏱️ 10 min - 3
Sear the Meat: Pat the chuck roast and short ribs dry with paper towels. Season generously with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium-high heat. Sear the meat in batches until browned on all sides. Remove the seared meat and set aside.
⏱️ 15 min - 4
Cook the Birria: Add the quartered white onion and garlic cloves to the Dutch oven. Sauté for 3-5 minutes until softened and fragrant. Pour in the blended chile paste and cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 10 min - 5
Combine and Simmer: Return the seared meat to the Dutch oven. Add the bay leaves, cinnamon stick, beef broth, and 4 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 3 hours, or until the meat is fork-tender. Alternatively, you can cook it in a slow cooker on low for 6-8 hours.
⏱️ 180 min - 6
Shred the Meat: Carefully remove the meat from the pot and transfer it to a large bowl. Shred the meat using two forks. Discard the bay leaves and cinnamon stick from the broth. Skim off any excess fat from the surface of the broth (consommé) if desired.
⏱️ 15 min - 7
Assemble the Quesabirrias: Heat a large griddle or cast-iron skillet over medium heat. Dip one corn tortilla into the consommé, ensuring both sides are coated. Place the dipped tortilla on the hot griddle. Sprinkle a generous amount of shredded Oaxaca cheese on one half of the tortilla. Add a spoonful of shredded birria meat over the cheese.
⏱️ 20 min - 8
Cook the Quesabirrias: Once the cheese begins to melt and the tortilla is slightly crispy, fold the other half of the tortilla over the filling to create a taco shape. Press down gently with a spatula. Cook for another 1-2 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted and gooey. Repeat with the remaining tortillas, meat, and cheese.
⏱️ 20 min - 9
Serve: Serve the quesabirrias immediately with small bowls of the consommé for dipping. Garnish with finely diced white onion, chopped cilantro, lime wedges, and thinly sliced radishes.
⏱️ 5 min