Quesabirrias
The ultimate fusion of melt-in-your-mouth tender beef and crispy, cheese-stuffed corn tortillas, dipped in a rich, deeply savory spiced broth.
150 min
Medium
Mexicana (Jalisco)
3 servings
The story behind
Oh man, this one is an absolute game-changer! This recipe takes me right back to lazy Sunday mornings hanging out with my cousins in Guadalajara. We had this unshakeable ritual of hitting a street stall where they served quesabirrias straight off the flat-top grill, oozing with melted cheese, right next to a steaming styrofoam cup of broth packed with fresh onions and cilantro. The taquero's golden rule was to use sturdy corn tortillas and dip them into the red fat floating on top of the broth before grilling them; that’s what gives them that signature red tint and an unbeatable depth of flavor. It’s the perfect weekend brunch or rainy afternoon comfort food, especially alongside a cold michelada or an ice-cold Mexican glass-bottle soda.
Instructions
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1Boil the guajillo chilies, ancho chilies, and tomatoes in a pot with water until completely softened.
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2Blend the softened chilies and tomatoes with the garlic, onion piece, cumin, oregano, clove, and one cup of the boiling water until completely smooth. Pass it through a mesh strainer.
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3In a large heavy pot, place the beef chunks, pour the strained marinade over them, cover with plenty of water, add salt to taste, and simmer over medium-low heat for about two hours (or one hour in a pressure cooker) until the beef easily falls apart.
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4Remove the beef from the pot, shred it finely, and set aside the hot broth (consomé). Let the red fat settle on the surface of the broth.
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5Heat a large griddle or comal over medium heat.
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6Take a tortilla, lightly dip it into the red fat layer floating on top of the warm consomé, and place it directly onto the hot griddle.
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7Scatter a generous handful of shredded cheese across the tortilla. Once it begins to melt, add a mountain of the shredded beef onto one half and fold the tortilla over.
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8Press down slightly and grill until the tortilla is golden-brown and crispy on both sides, ensuring the cheese is fully melted.
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9Serve hot, garnished with minced cilantro and onions, and a squeeze of lime juice, alongside a small bowl of the piping hot consomé for dipping before every single bite.
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