# What you'll need:
→ Beef birria
01 - 2 lb beef chuck roast, cut into large pieces
02 - 3 dried guajillo chiles, stemmed and seeded
03 - 2 dried ancho chiles, stemmed and seeded
04 - 2 dried pasilla chiles, stemmed and seeded
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, for garnish
20 - Chopped cilantro, for garnish
21 - Lime wedges, for serving
→ Consommé dip
22 - Reserved cooking liquid from braised beef (consommé)
# Method:
01 - Toast dried guajillo, ancho and pasilla chiles in a dry skillet over medium heat for 1–2 minutes until fragrant, then transfer to a bowl and cover with hot water. Soak 15 minutes, drain, and set aside.
02 - Combine soaked chiles, quartered onion, garlic, diced tomatoes, oregano, cumin seeds, ground cinnamon, whole cloves, salt and pepper in a blender; process to a smooth purée, adding a splash of the soaking liquid if needed to loosen the sauce.
03 - Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat. Season beef pieces with salt and pepper and brown on all sides in batches until a dark crust forms, 3–4 minutes per side; remove and reserve.
04 - Return seared beef to the pot, add the blended chili purée, bay leaves and beef broth. Bring to a boil, then reduce to a gentle simmer, cover and cook until beef is very tender and easily shredded, about 2 to 2½ hours. Discard bay leaves.
05 - Remove the beef and shred with two forks. Strain or skim the cooking liquid and reserve as hot consommé for dipping; adjust seasoning of both meat and consommé with salt and pepper as needed.
06 - Heat a skillet or griddle over medium. Lightly dip each tortilla into the warm consommé to coat, place on the hot surface, sprinkle with shredded cheese, top with a portion of shredded birria, fold and press gently.
07 - Cook folded tortillas 2–3 minutes per side, turning once, until golden brown and cheese is melted. Transfer to a plate and keep warm while finishing remaining tortillas.
08 - Ladle hot consommé into small bowls for dipping. Arrange quesadillas, garnish with chopped onion and cilantro, add lime wedges and serve immediately with the consommé.
