Mexican Birria Quesabirria Sheet Finish

Birria, the chile-braised stew rooted in Jalisco, Mexico, gets a cheesy quesabirria twist with a sheet-pan finish. Tender chuck roast simmers with guajillo and ancho chiles before meeting melty cheese for a crispy, dunkable dinner.

Serves 4 · 30 min prep · 200 min cook

Estimate for one serving

• 620 cal
• 48g protein
• 32g carbs
• 34g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 lb boneless beef chuck roast
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 2 chipotle peppers in adobo
• 1 white onion, quartered
• 6 garlic cloves
• 3 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon
• 2 bay leaves
• 1 1/2 tsp salt
• 8 corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• 1/2 cup chopped white onion for serving
• 1/3 cup chopped fresh cilantro
• 1 lime lime wedges

Instructions

1. 1Stem and seed the dried guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 30 to 45 seconds per side until fragrant but not burned, then soak in hot water for 15 minutes until soft.
2. 2Blend the softened chiles with chipotle peppers, quartered onion, garlic, vinegar, cumin, oregano, cinnamon, salt, and beef broth until completely smooth.
3. 3Cut the chuck roast into large chunks and place them in a Dutch oven or deep oven-safe pot. Pour the chile sauce and remaining broth over the meat, add bay leaves, and bring to a gentle simmer on the stove.
4. 4Cover and transfer to a 325°F oven. Braise for 2 1/2 to 3 hours until the beef shreds effortlessly and the consommé is deep red and aromatic.
5. 5Shred the beef, discarding any large fat pieces, and keep it moist with a ladle of consommé. Strain the remaining consommé into a bowl for dipping and keep warm.
6. 6Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. Lightly dip each tortilla in the surface fat of the consommé so both sides glisten.
7. 7Lay tortillas on the sheet pan, pile shredded beef and a generous handful of cheese on one half of each, then fold into half-moons. Arrange so they do not overlap too much.
8. 8Bake for 10 to 12 minutes, flipping once halfway, until the tortillas are blistered and crisp at the edges and the cheese is fully melted and bubbling.
9. 9Serve immediately with small bowls of hot consommé for dunking, plus chopped onion, cilantro, and lime wedges on the side.