Quesabirria with Crispy Tortillas
Shredded birria beef wrapped in crispy, cheese-filled corn tortillas and dunked in the rich consomé. Charred edges, melted cheese, tender meat, and pure comfort in every bite.
- Total time
- 55 min
- Servings
- 4
- Calories
- 680
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Heat a large pot over medium-high. Working in batches, sear beef 2 minutes per side until browned. Set aside.
Step 2
Toast guajillo and ancho chiles in the same pot, pressing gently, until fragrant, ~90 seconds.
Step 3
Add onion, garlic, broth, vinegar, and cumin. Return beef to pot. Bring to a boil.
Step 4
Reduce heat to low, cover, and simmer 45 minutes until beef shreds easily with a fork.
Step 5
Remove beef with a slotted spoon and shred. Strain consomé, pressing solids to extract flavor. Discard solids.
Step 6
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, ~90 seconds.
Step 7
Dip a tortilla in warm consomé (just 1 second each side), lay flat, add 2 tbsp shredded beef and 3 tbsp cheese.
Step 8
Fold tortilla in half. Slide into skillet and fry 2 minutes per side until edges crisp and char slightly.
Step 9
Transfer to a plate. Repeat with remaining tortillas, beef, and cheese. Add more oil to skillet as needed.
Step 10
Serve quesabirrias with small bowls of warm consomé on the side for dunking.
Tools you’ll need
- large heavy-bottomed pot with lid
- 12-inch cast iron or nonstick skillet
- slotted spoon
- fine-mesh strainer
- tongs
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