Skillet Beef Birria-Style Quesadillas with Consommé

Serves 4 · 25 min prep · 130 min cook

Ingredients

• 1.5 lb chuck roast or stew beef, cut in 1-inch cubes
• 4 dried guajillo chiles, stemmed and seeded
• 1 dried ancho chile, stemmed and seeded
• 1 tbsp chipotle in adobo
• 1 white onion, quartered
• 5 garlic cloves
• 3 cups beef broth
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 8 flour or corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• 1 1/2 tsp kosher salt
• 2 tbsp neutral oil or beef tallow
• for garnish fresh cilantro and diced onion

Instructions

1. 1Toast the dried guajillo and ancho chiles in a dry skillet over medium heat 30–45 seconds per side until fragrant and pliable, then cover with hot water and soak 15 minutes.
2. 2Drain the chiles and blend with the chipotle, quartered onion, garlic, cumin, oregano, vinegar, beef broth, and salt until completely smooth.
3. 3Season the beef cubes with the remaining salt. Heat oil in a large Dutch oven or deep skillet over medium-high and brown the beef in batches 2–3 minutes per side; set aside.
4. 4Pour the chile puree into the same pot and cook 3–4 minutes, stirring, until it darkens and thickens slightly.
5. 5Return the beef, add the remaining broth and the bay leaf, bring to a simmer, then cover and cook on low 1 hour 45 minutes to 2 hours until the beef shreds easily with a fork.
6. 6Shred the beef in the pot, discarding the bay leaf, and keep the rich consommé warm for dipping.
7. 7Heat a clean skillet over medium. Dip one side of a tortilla lightly in the surface fat of the consommé, place it fat-side down in the skillet, sprinkle with cheese and a generous pile of shredded birria, then fold.
8. 8Cook 2–3 minutes per side until the tortilla is deeply golden and crisp and the cheese is fully melted; repeat with remaining tortillas.
9. 9Serve the quesadillas hot with small bowls of the consommé for dunking, plus cilantro and diced onion on top.