# Ingredient List:
→ Beef Birria
01 - 2 lb beef chuck roast, cut into large pieces
02 - 3 dried guajillo chiles, stems removed and seeds discarded
03 - 2 dried ancho chiles, stems removed and seeds discarded
04 - 2 dried pasilla chiles, stems removed and seeds discarded
05 - 1 large white onion, quartered
06 - 5 garlic cloves
07 - 1 (14 oz) can diced tomatoes
08 - 4 cups beef broth
09 - 2 bay leaves
10 - 1 teaspoon dried oregano
11 - 1 teaspoon cumin seeds
12 - 1/2 teaspoon ground cinnamon
13 - 4 whole cloves
14 - Kosher salt and freshly ground black pepper, to taste
15 - 2 tablespoons vegetable oil
→ Quesadillas
16 - 12 corn or flour tortillas
17 - 2 cups shredded Oaxaca or low-moisture mozzarella cheese
18 - 2 tablespoons butter or neutral oil, for frying
19 - 1/2 cup finely chopped white onion, for garnish
20 - 1/2 cup chopped fresh cilantro, for garnish
21 - Lime wedges, for serving
→ Consommé
22 - Reserved braising liquid from the birria (about 4 cups), strained
# Directions:
01 - Toast the dried guajillo, ancho and pasilla chiles in a dry skillet over medium heat, turning for 1–2 minutes until aromatic. Transfer to a bowl, cover with hot water and soak 15 minutes until pliable; drain.
02 - Combine the soaked chiles, quartered onion, garlic, canned tomatoes, oregano, cumin seeds, ground cinnamon, whole cloves, a generous pinch of salt and a few grinds of black pepper in a blender. Purée until completely smooth, adding a splash of the reserved soaking liquid if needed to achieve a thick sauce.
03 - Season the beef pieces with salt and pepper. Heat 2 tablespoons vegetable oil in a heavy pot or Dutch oven over medium-high heat and sear the beef in batches until well browned on all sides; transfer seared pieces to a plate.
04 - Return the seared beef to the pot, add the blended chile purée, bay leaves and 4 cups beef broth. Bring to a boil, reduce to a low simmer, cover and cook gently 2 to 2½ hours until the meat is fork-tender and shreds easily. Discard the bay leaves.
05 - Remove the meat from the pot, shred with two forks into bite-sized pieces, and transfer to a bowl. Strain and reserve the braising liquid (consommé); skim excess fat if desired and adjust seasoning with salt and pepper.
06 - Heat a skillet or griddle over medium heat. Briefly dip one side of a tortilla into the warm consommé to moisten, place the tortilla on the hot surface (dipped side down), scatter a generous handful of shredded cheese over half of the tortilla, top with a portion of shredded birria, then fold the tortilla over to enclose the filling.
07 - Cook each folded tortilla 2–3 minutes per side, pressing gently with a spatula, until golden-brown and the cheese is fully melted. Add butter or a little oil to the pan as needed between batches for crisping.
08 - Cut quesadillas into wedges, arrange on a platter, and garnish with chopped onion, cilantro and lime wedges. Serve immediately with hot consommé in small bowls for dipping.
