These mouthwatering tacos are a cross between popular quesadillas and birria, a beloved Mexican stew from Jalisco. Birria calls for a long cooking time that brings out the flavor of both the meat and the adobo. The juicy birria meat is then placed in a crunchy and cheesy quesadilla that you must dip in the birria consomé. Couldn’t ask for more!
10 Roma tomatoes, cut into quarters, for the adobo
1 tablespoon allspice berry, berries, for the adobo
1 tablespoon black pepper, berries, for the adobo
1 teaspoon cumin, seeds, for the adobo
1 teaspoon thyme, for the adobo
1 teaspoon oregano, for the adobo
1/4 sticks cinnamon, for the adobo
3 leaves bay, for the adobo
3 árbol chiles, trimmed and seeded, for the adobo
4 guajillo chiles, trimmed and seeded, for the adobo
2 ancho chiles, trimmed and seeded, for the adobo
3 tablespoons white vinegar, for the adobo
4 cups water, for the adobo
1/2 onions, for the meat
1 head garlic, cut in half, for the meat
1 bouquet garni, for the meat
800 grams beef shank
1 kilo beef rib
3 allspice berries, for the meat
salt, for the meat
6 tomatillos, cooked, for the salsa
2 pasilla chiles, trimmed, seeded, and rehydrated in hot water, for the salsa
4 morita chiles, trimmed, seeded, and rehydrated in hot water, for the salsa
1/4 onions, for the salsa
1 clove garlic, for the salsa
1/2 cups cilantro, for the salsa
salt, for the salsa
2 tablespoons vegetable oil, for the quesadillas
tortillas, for the quesadillas
Manchego cheese, grated
onion, minced, for garnish
cilantro, minced, for garnish
lime, in quarters, for garnish
Preparation
20 mins
1h 30 mins
Low
For the adobo: Heat vegetable oil in a deep saucepan over medium-low heat. Add onion and garlic, cook until translucent. Add the tomato and stir until dissolved. Toss in allspice, black pepper, cumin, thyme, oregano, cinnamon, bay, árbol chiles, guajillo chiles, ancho chiles, white vinegar, and water to soften the ingredients; let the ingredients cook one by one and pour in the water at the end. About 10 minutes cooking time.
Once cooked, blend and reserve until needed.
For the meat: Put a large pot of water on to boil and toss in onion, garlic head, meat, bouquet garni, and allspice. Reduce heat to medium, put the lid on the pot and cook for 40 minutes. When allotted time has passed, remove bouquet garni, onion, and garlic. Pour the adobo from the previous step through a strainer. Salt to taste and cook for 20 more minutes to bring out the flavors and thicken the consomé (no need to put the lid on the pot).
For the salsa: Transfer onion, garlic, cooked green tomato, pasilla, and morita chiles, and coriander to a blender. Blend to a coarse purée and add salt to taste. Reserve in the refrigerator until needed.
Remove the meat from the consomé and cut into small pieces. The meat should be tender.
For assembling the quesabirrias: Lightly oil a comal or a pan and spoon some birria consomé into it. Heat the tortillas on both sides. Please note the tortillas will begin to color bright red. Top the tortillas with Manchego cheese and birria meat, fold in half and cook for 5 minutes over high heat until the cheese is melted and the tortillas begin to get crisp. Remove from heat.
Spoon some of the birria consomé into a small bowl, top with a little onion, cilantro, and a squeeze of fresh lime juice. You can enjoy quesabirrias with salsa and dip them in the consomé.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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