# What to Use:
→ Beef birria
01 - 2 lb beef chuck roast, cut into large pieces
02 - 3 dried guajillo chiles, stems and seeds removed
03 - 2 dried ancho chiles, stems and seeds removed
04 - 2 dried pasilla chiles, stems and seeds removed
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 tsp dried oregano
11 - 1 tsp cumin seeds
12 - 1/2 tsp ground cinnamon
13 - 4 whole cloves
14 - Salt and black pepper, to taste
15 - 2 tbsp vegetable oil
→ Quesadillas
16 - 12 corn or flour tortillas
17 - 2 cups shredded Oaxaca or mozzarella cheese
18 - 2 tbsp butter or neutral oil, for frying
19 - Chopped onion and cilantro, for garnish
20 - Lime wedges, for serving
→ Consommé dip
21 - Reserved birria braising liquid (consommé), strained
# How to Prepare:
01 - Toast guajillo, ancho and pasilla chiles in a dry skillet over medium heat 1–2 minutes until fragrant, taking care not to burn. Transfer chiles to a bowl, cover with hot water and soak 15 minutes; drain.
02 - Combine soaked chiles, quartered onion, garlic, diced tomatoes, oregano, cumin seeds, ground cinnamon, whole cloves, and a pinch of salt and pepper in a blender. Process until a smooth purée forms, adding a little soaking liquid if necessary to achieve a silky consistency.
03 - Heat vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Season beef pieces with salt and pepper and sear on all sides in batches until well browned. Remove browned pieces and set aside.
04 - Return seared beef to the pot, pour in the blended chili purée, add bay leaves and beef broth, bring to a boil, then reduce to a gentle simmer. Partially cover and cook 2–2½ hours until meat is very tender and shreddable. Remove and discard bay leaves.
05 - Transfer beef to a cutting board and shred with two forks. Strain and reserve the cooking liquid; adjust seasoning with salt and pepper as needed. Keep consommé hot for dipping.
06 - Heat a skillet or griddle over medium. Briefly dip each tortilla into the warm consommé to coat, place on the hot skillet, sprinkle with shredded cheese, top with a portion of shredded birria and fold or top with a second tortilla.
07 - Cook assembled quesadillas 2–3 minutes per side until the exterior is golden and crisp and the cheese has melted. Use tongs or a spatula to flip carefully; add a little butter or oil to the pan as needed between batches.
08 - Cut quesadillas if desired, garnish with chopped onion and cilantro, arrange lime wedges, and serve immediately with small bowls of hot consommé for dipping.
