Ingredients:

  • 5 Dried Guajillo Chilies (seeded and stemmed)
  • 3 Dried Ancho Chilies (seeded and stemmed)
  • 2 Chilies de Arbol (optional)
  • 1 White Onion, quartered
  • 6 Garlic Cloves, peeled
  • 14 oz Crushed Tomatoes
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 3 lbs Beef Chuck Roast (cut into large chunks)
  • 1 lb Beef Short Ribs (bone-in)
  • 2 tbsp Neutral Oil
  • 4 cups Beef Bone Broth
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 24 Small Corn Tortillas
  • 1 lb Oaxacan Cheese, shredded
  • 1 White Onion, finely diced
  • 1 bunch Fresh Cilantro, chopped
  • Lime wedges for serving

Instructions:

  1. Toast and Rehydrate: In a dry skillet, toast dried guajillo, ancho, and arbol chilies for 2 minutes until fragrant. Transfer to a bowl of boiling water and soak for 15 minutes.
  2. Prepare Adobo: Blend the rehydrated chilies, quartered onion, garlic, crushed tomatoes, vinegar, cumin, oregano, ground cinnamon, and cloves in a high-speed blender for 1-2 minutes until completely smooth.
  3. Sear the Beef: Heat neutral oil in a large Dutch oven over medium-high heat. Season beef chuck and short ribs with salt and sear in batches until a deep brown crust forms on all sides.
  4. Slow Cook: Pour the blended adobo over the meat. Add the beef bone broth, bay leaves, and cinnamon stick. Cover and simmer on low for 3 hours 30 mins to 4 hours until the meat is fork-tender and falling off the bone.
  5. Shred and Skim: Remove the beef from the pot and shred with two forks. Skim the orange-tinted 'birria oil' from the surface of the consomé and set aside for frying.
  6. Assemble Quesabirria: Dip a corn tortilla into the reserved birria oil and place on a hot griddle. Add a portion of shredded beef and Oaxacan cheese. Fold the tortilla and fry for 2-3 minutes per side until the exterior is shattering-crisp. Serve with a bowl of consomé topped with cilantro and diced onion.