# What You Need:
→ Beef Birria
01 - 2 lb beef chuck roast, cut into large chunks
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 freshly ground black pepper, to taste
15 - 2 tbsp neutral 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 - 1/2 cup finely chopped white onion, for garnish
20 - 1/2 cup chopped fresh cilantro, for garnish
21 - Lime wedges, for serving
→ Consommé Dip
22 - Reserved braising liquid (consommé) from the beef, strained
# How-To:
01 - Toast the dried chiles in a dry skillet over medium heat, 1–2 minutes per side, until aromatic but not burnt. Transfer to a bowl and cover with hot water; soak 15 minutes, then drain.
02 - Place soaked chiles, quartered onion, garlic cloves, diced tomatoes, dried oregano, cumin seeds, ground cinnamon, whole cloves, and a generous pinch of salt and pepper in a blender. Purée until completely smooth, adding a tablespoon of the soaking liquid if needed to achieve a thick sauce.
03 - Heat the oil in a heavy Dutch oven or large pot over medium-high heat. Season the beef with salt and pepper and sear in batches until deeply browned on all sides, 3–4 minutes per side; transfer seared pieces to a plate.
04 - Return all beef to the pot, add the puréed chili sauce, bay leaves and beef broth. Bring to a gentle boil, reduce heat to low, cover and simmer for 2–2½ hours, turning once, until the meat is fork-tender. Remove and discard bay leaves.
05 - Transfer the beef to a cutting board and shred with two forks. Strain the braising liquid through a fine-mesh sieve into a bowl, skimming fat if desired, and keep warm for dipping.
06 - Heat a skillet or griddle over medium. Briefly dip each tortilla into the warm consommé to moisten, place on the skillet, sprinkle with shredded cheese and a portion of shredded beef, then fold or top with a second tortilla. Brush the surface with butter or oil and cook 2–3 minutes per side until golden and the cheese has melted. Repeat with remaining tortillas.
07 - Cut quesadillas if desired, garnish with chopped onion and cilantro, serve with lime wedges and small bowls of hot consommé for dipping.
