Quesabirria Recipe

Quesabirrias are crispy, golden tacos filled with slow-cooked beef birria and melted cheese , served with hot consommé for dipping. A true explosion of flavor, they have become famous around the world for their irresistible combination of crunch and juiciness.

Ingredients (for 4 people)

For the beer:

• Beef pulp (or rib) – 1 kg

• Dried Guajillo Chilies – 4

• Dried ancho chili peppers – 2

• Tomatoes – 2

• Garlic – 4 cloves

• White onion – 1

• Cinnamon – 1 stick

• Cloves – 2

• Oregano – 1 teaspoon

• Cumin – 1 teaspoon

• Laurel – 2 leaves

• Apple Cider Vinegar – 2 tablespoons

• Salt and pepper – to taste

For the Quesadillas:

• Corn Tortillas – 12

• Oaxaca cheese or stringy mozzarella – 300 g

• Chopped onion and coriander – to taste

• Lime – in wedges

• Seed oil – to taste

Preparation

1️⃣ Prepare the Birria:

1. Toast the dried chili peppers for a few seconds in a pan.

2. Soak them in hot water for 15 minutes .

3. Blend the chili peppers with tomatoes, garlic, onion, vinegar and spices until you obtain a smooth sauce.

4. In a large pot, brown the meat with a little oil.

5. Pour the sauce over the meat, add bay leaves and cover with water.

6. Cook on low heat for 3 hours until the meat is tender.

7. Shred the meat and reserve the consommé (cooking broth).

2️⃣ Prepare the Quesabirrias:

1. Heat a pan with a little oil.

2. Dip each tortilla in the consommé to flavor it.

3. Place the tortilla in the pan, add cheese and shredded birria .

4. Fold the tortilla in half and cook until crispy and the cheese is melted.

5. Repeat for all tortillas.

3️⃣ Serve:

1. Serve the quesabirrias warm, accompanied by onion, cilantro and lime .

2. Pour the hot consommé into a small bowl and use it to dip the tacos.