QuesaBirria: A Deliciously Authentic Recipe
Birria, the iconic Mexican stew, has taken the culinary world by storm. And now, QuesaBirria – the cheesy, gooey, and incredibly satisfying birria-stuffed quesadilla – is its equally captivating cousin. This recipe will guide you through creating this delicious dish, perfect for a weekend feast or a special occasion.
Ingredients You'll Need:
This recipe is designed to be flexible, allowing you to adjust quantities based on your needs. Feel free to double or even triple the recipe depending on how many people you’re feeding!
For the Birria:
- 3 lbs beef chuck, cut into 2-inch cubes
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 2 guajillo chiles, stemmed and seeded
- 2 ancho chiles, stemmed and seeded
- 1 pasilla chile, stemmed and seeded
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 2 cups beef broth
- 1 cup water
- Salt to taste
For the Quesadillas:
- 12 large flour tortillas
- 2 cups shredded Monterey Jack cheese (or your favorite melting cheese)
- ½ cup chopped cilantro (optional, for garnish)
- Vegetable oil or lard for frying
Preparing the Birria:
The key to amazing QuesaBirria lies in the quality of the Birria itself. Take your time with this step for the best results.
Step 1: Rehydrating the Chiles
- Place the dried chiles in a heatproof bowl and cover with boiling water. Let them sit for about 20 minutes, or until softened. Drain and set aside.
Step 2: Blending the Chile Mixture
- Combine the rehydrated chiles, onion, garlic, oregano, cumin, and pepper in a blender. Add a little of the beef broth to help blend. Blend until smooth.
Step 3: Cooking the Birria
- In a large pot or Dutch oven, brown the beef cubes over medium-high heat. Once browned, add the blended chile mixture and cook for about 5 minutes, stirring occasionally.
- Add the remaining beef broth, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is incredibly tender. The longer it simmers, the more flavorful it will be. You can even simmer it overnight in a slow cooker for exceptionally tender results.
Assembling the QuesaBirria:
This is where the magic happens – transforming your delicious birria into irresistible quesadillas.
Step 1: Preparing the Filling
- Once the birria is cooked, shred the beef using two forks.
Step 2: Building the Quesadillas
- Lay two tortillas flat on a clean surface.
- Spoon a generous amount of the shredded birria onto one half of each tortilla.
- Sprinkle with the shredded Monterey Jack cheese.
- Fold the tortilla in half, pressing down gently to seal.
Step 3: Frying the Quesadillas
- Heat a generous amount of vegetable oil or lard in a large skillet over medium heat.
- Carefully place the quesadillas in the hot oil, cooking for about 2-3 minutes per side, or until golden brown and the cheese is melted and gooey. You may need to do this in batches to avoid overcrowding the pan.
Step 4: Serving Your Creation
- Serve your QuesaBirria immediately, garnished with fresh cilantro, if desired. They're traditionally served with a side of consommé (the birria broth), perfect for dipping.
Tips and Variations:
- Spice Level: Adjust the number of chiles to control the spice level.
- Cheese Options: Experiment with different cheeses, such as Oaxaca or Chihuahua.
- Slow Cooker Method: For incredibly tender birria, consider using a slow cooker. Simply follow steps 1 and 2, then transfer everything to your slow cooker and cook on low for 6-8 hours.
- Make it Ahead: The birria can be made ahead of time and stored in the refrigerator for up to 3 days.
Enjoy your homemade QuesaBirria! This recipe is sure to become a new favorite in your kitchen. Remember to share your culinary creations and tag us! Happy cooking!
