Name: Crispy Birria and Cheese Tortillas with Chile Consomu00e9
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings (about 12 quesabirrias)
Cuisine: Mexican
Ingredients: 4 dried guajillo chiles plus 2 dried ancho chiles, stems and seeds removed; 1 to 2 dried u00e1rbol chiles, optional for extra heat; 2 Roma tomatoes, halved; 1 small white onion, quartered; 4 garlic cloves; 1 tsp ground cumin; 1 tsp Mexican oregano; 1/4 tsp ground cloves; 1/2 tsp ground cinnamon; 2 tbsp apple cider vinegar; 1 cup beef broth; 3 lbs beef chuck roast, cut into 2-inch chunks; 1 tbsp vegetable oil; 2 tsp kosher salt and 1 tsp black pepper; 1 small white onion, sliced; 4 cups beef broth; 2 bay leaves; 12 corn tortillas; 12 oz Oaxaca cheese, shredded (or low-moisture mozzarella); Reserved chile-fat skimmed from the consomu00e9; 1/2 cup finely chopped white onion and 1/4 cup chopped cilantro; Lime wedges, for serving

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This deeply flavored Mexican classic layers tender, chile-braised beef and stretchy Oaxaca cheese between crispy corn tortillas that have been dipped in the spicy red consomé. The real magic happens at the table, where each hot, melty quesabirria is dunked into a bowl of the rich, smoky braising broth. It is pure weekend comfort food with roots in Jalisco's goat-braising tradition.

Prep Time30 mins

Cook Time180 mins

Total Time210 mins

Servings4

Yield4 servings (about 12 quesabirrias)

Nutrition Facts

Per serving (estimated)

720 kcalCalories
38 gFat
16 gSaturated Fat
38 gCarbs
6 gFiber
55 gProtein
1100 mgSodium
950 mgPotassium
380 mgCalcium
7 mgIron
8 mgVitamin C
85 mcgVitamin A

Ingredients

For the Chile Sauce

4 dried guajillo chiles plus 2 dried ancho chiles, stems and seeds removed
1 to 2 dried árbol chiles, optional for extra heat
2 Roma tomatoes, halved
1 small white onion, quartered
4 garlic cloves
1 tsp ground cumin
1 tsp Mexican oregano
1/4 tsp ground cloves
1/2 tsp ground cinnamon
2 tbsp apple cider vinegar
1 cup beef broth

For the Birria

3 lbs beef chuck roast, cut into 2-inch chunks
1 tbsp vegetable oil
2 tsp kosher salt and 1 tsp black pepper
1 small white onion, sliced
4 cups beef broth
2 bay leaves

For Assembly and Serving

12 corn tortillas
12 oz Oaxaca cheese, shredded (or low-moisture mozzarella)
Reserved chile-fat skimmed from the consomé
1/2 cup finely chopped white onion and 1/4 cup chopped cilantro
Lime wedges, for serving

Directions

Toast the dried guajillo, ancho, and árbol chiles in a dry skillet over medium heat for 30 to 45 seconds per side until fragrant; transfer to a bowl, cover with hot water, and soak for 15 minutes until softened.
Drain the chiles and blend them in a blender with the tomatoes, onion, garlic, cumin, oregano, cloves, cinnamon, vinegar, and 1 cup beef broth until completely smooth. Strain through a fine-mesh sieve and discard the solids.
Pat the beef chunks dry and season generously with the salt and pepper. Heat the oil in a large Dutch oven over medium-high heat and sear the beef in batches, turning occasionally, until deeply browned on all sides, about 2 to 3 minutes per batch. Transfer to a plate.
Add the sliced onion to the same pot and cook for 3 minutes until softened. Pour in the strained chile sauce along with the remaining 4 cups of broth, add the bay leaves, and return the beef and any juices to the pot. Bring to a gentle simmer.
Cover, reduce the heat to low, and braise for 2.5 to 3 hours, or until the beef shreds easily with a fork. Transfer the meat to a cutting board, shred it, and skim about 1/3 cup of the red chile fat from the surface of the broth; reserve the broth as your consomé.
Heat a large nonstick skillet or comal over medium heat. Dip one side of a corn tortilla into the reserved chile fat, then place it fat-side down on the skillet. Mound a generous handful of cheese and about 1/3 cup of shredded birria onto half of the tortilla.
Fold the tortilla over to make a half-moon, press gently with a spatula, and cook for 2 to 3 minutes per side until the tortilla is deeply crisp and the cheese is fully melted. Repeat with the remaining tortillas, cheese, and beef.
Stack the quesabirrias on a warm platter, scatter with chopped onion and cilantro, and serve immediately with bowls of the hot consomé and lime wedges for dipping.

Cook’s Notes

Reserve and use the red chile fat that rises to the top of the braising liquid; this is the secret to the signature crispy, ruby-edged tortillas.
For a cleaner consomé, strain the braising liquid through a fine sieve lined with cheesecloth after skimming the fat.
Make the birria a day ahead; the flavor deepens overnight and the fat solidifies for easy removal.
Use Oaxaca cheese for the classic stringy pull, but Monterey Jack or a low-moisture mozzarella are excellent substitutes.
Press the folded tortillas with a heavy spatula or a second skillet to ensure even browning and to help the cheese adhere to the meat.

DinnerSpicy