Quesabirrias

Mayte Rueda
Enjoy this easy quesabirrias recipe, an amazing combination of the classic dish from Jalisco, for which we use beef. The cooking of the meat is slow, full of flavor from the marinade, and later prepared in crispy quesadillas dipped in the broth from cooking the meat, what more could you ask for in a dish?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • vegetable oil, for the marinade
  • 1 onion, cut into large pieces, for the marinade
  • 10 cloves garlic, for the marinade
  • 10 Roma tomatoes, quartered, for the marinade
  • 1 tablespoon allspice berry, whole, for the marinade
  • 1 tablespoon black pepper, whole, for the marinade
  • 1 teaspoon cumin, seed, for the marinade
  • 1 teaspoon thyme, dried, for the marinade
  • 1 teaspoon oregano, dried, for the marinade
  • 1/4 sticks cinnamon, for the marinade
  • 3 leaves bay, for the marinade
  • 3 árbol chiles, cleaned, for the marinade
  • 4 guajillo chiles, cleaned, for the marinade
  • 2 ancho chiles, cleaned, for the marinade
  • 3 tablespoons white vinegar, for the marinade
  • 4 cups water, for the marinade
  • 1/2 onions, for boiling the meat
  • 1 head garlic, cut in half, for boiling the meat
  • 1 bouquet garni, for boiling the meat
  • 800 grams beef shank
  • 1 kilo beef rib
  • 3 allspice berries, for boiling the meat
  • salt, for boiling the meat
  • 6 tomatillos, boiled, for the sauce
  • 2 pasilla chiles, cleaned and soaked in hot water, for the sauce
  • 4 morita chiles, cleaned and soaked in hot water, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 1/2 cups cilantro, for the sauce
  • salt, for the sauce
  • 2 tablespoons vegetable oil, for the quesadillas
  • tortillas, for the quesadillas
  • Manchego cheese, grated
  • onion, finely chopped, for garnish
  • cilantro, finely chopped, for garnish
  • lime, in quarters, for garnish
Preparation
20 mins
1h 30 mins
Low
  • For the marinade, heat the vegetable oil in a deep skillet over medium heat, add the onion and garlic, and cook until shiny; mix in the tomato and cook until it breaks down, then add the black and allspice peppers, cumin, thyme, oregano, cinnamon, bay leaf, árbol chili, guajillo chili, ancho chili, white vinegar, and finally a little water to help soften all the ingredients; you need to give time for each ingredient to cook until you finish with the water. Approximately 10 minutes of cooking.
  • Once the ingredients are cooked, blend perfectly and set aside until use.
  • For the meat, in a pot with boiling water, cook the onion, head of garlic, meat, bouquet garni, and allspice; reduce the heat to medium, cover, and let simmer for 40 minutes. Once the time is up, remove the bouquet, onion, and garlic; add the marinade you blended in the previous step, passing it through a strainer, season with enough salt, and cook for another 20 minutes to integrate the flavors and concentrate the broth (it is not necessary to cover again).
  • For the sauce, blend the onion with the garlic, boiled tomatillo, pasilla and morita chiles, cilantro, and season with a little salt. Refrigerate until use.
  • Remove the meat from the broth and chop it, at this point it should be very tender.
  • Assemble the quesabirrias. Pour a little vegetable oil into a hot griddle or skillet, using a ladle, add some of the birria broth and heat the tortillas on both sides, you will notice how they start to turn red; add the manchego cheese and birria meat to the tortillas, fold them in half and cook for 5 minutes over high heat until the cheese melts and the tortilla starts to become crispy. Remove from heat.
  • Serve a little meat and birria broth in a glass, garnish with cilantro, onion, and lime juice. Prepare the quesabirrias with the sauce and chop the broth.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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