Ingredients
- 2 lbs beef chuck roast
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles (optional)
- 3 medium tomatoes, roasted or boiled
- 1 medium onion
- 4 cloves garlic
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt, to taste
- Black pepper, to taste
- 4 cups beef broth or water
- Corn or flour tortillas
- Shredded Oaxaca cheese or mozzarella
- Oil for cooking
Instructions
- Cut beef chuck roast into large chunks and season lightly with salt and pepper.
- Soak dried chiles in hot water until softened.
- Blend softened chiles with tomatoes, onion, garlic, cumin, oregano, and some soaking liquid until smooth. Strain for a silky sauce.
- Place beef in a large pot, pour chile sauce over it, add cinnamon stick, bay leaves, and broth. Simmer for a few hours until meat is fall-apart tender.
- Shred cooked beef and set aside with some cooking liquid.
- Dip tortillas lightly into the broth, fill with shredded beef and cheese, and cook on a hot skillet until crispy and melted.
Notes
- Substitute lamb or goat for a traditional birria flavor.
- Use a pressure cooker to reduce cooking time.
- Add chopped cilantro and diced onion inside quesadillas for extra freshness.
- Store leftover birria meat in an airtight container in the refrigerator up to 4 days.
- Freeze cooked meat and broth up to 3 months for future use.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main/Comfort Food
- Method: Simmering and pan-cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 550
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg
