Mayte Rueda

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20 mins
1h 30 mins
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Enjoy this easy recipe for quesabirrias, an incredible combination of the classic Jalisco dish, for which we use beef. The meat is cooked slowly, full of flavor from the marinade and later prepared in crunchy quesadillas chopped with the consommé from the meat cooking, what more could you ask for in a dish?
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4 portions
  • enough vegetal oil, for the marinade
  • 1 onion, cut into large pieces, for the marinade
  • 10 cloves garlic, for the marinade
  • 10 roma tomatoes, cut into quarters, for the marinade
  • 1 tablespoon allspice, whole, for the marinade
  • 1 tablespoon black pepper, whole, for the marinade
  • 1 teaspoon cumin, seed, for the marinade
  • 1 teaspoon thyme, dry, for the marinade
  • 1 teaspoon oregano, dry, for the marinade
  • 1/4 rajas cinnamon, for the marinade
  • 3 leaves bay (laurel), for the marinade
  • 3 chile de árbol peppers, clean, for the marinade
  • 4 guajillo chilies, clean, for the marinade
  • 2 ancho chili peppers, clean, for the marinade
  • 3 tablespoons white vinegar, for the marinade
  • 4 cups Water, for the marinade
  • 1/2 onions, to cook the meat
  • 1 head garlic, cut in half, to cook the meat
  • 1 scent bouquet, to cook the meat
  • 800 grams beef shank
  • 1 kilo beef rib
  • 3 allspice, to cook the meat
  • to taste salt, to cook the meat
  • 6 green tomatoes, boiled, for the sauce
  • 2 pasilla chili peppers, clean and hydrated in hot water, for the sauce
  • 4 morita pepper, clean and hydrated in hot water, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 1/2 cups coriander, for the sauce
  • to taste salt, for the sauce
  • 2 tablespoons vegetal oil, for the quesadillas
  • enough tortilla, for the quesadillas
  • enough manchego cheese, grated
  • enough onion, finely chopped, to accompany
  • enough coriander, finely chopped, to accompany
  • enough lemon, in quarters, to accompany


For the marinade, heat the vegetable oil in a deep frying pan over medium heat, add the onion and garlic and cook until it is bright; Integrate the tomato and cook until they dissolve, then add the fat and black peppers, cumin, thyme, oregano, cinnamon, bay leaf, chile de arbol, guajillo chile, ancho chile, white vinegar and finally a little water to help soften all the ingredients; You must allow time for each ingredient to cook until finally finished with the water. Approximately 10 minutes of cooking.
Once the ingredients are cooked, blend perfectly and reserve until use.
For the meat, in a pot with boiling water cook the onion, the head of garlic, the meat, the bouquet garni and the fat peppers; Lower the heat to medium, cover and leave on the heat for 40 minutes. Once the time has passed, remove the bouquet, onion and garlic and; Add the marinade that you blended in the previous step by passing it through a strainer, season with enough salt, cook 20 more minutes to integrate flavors and concentrate the consommé (it is not necessary to cover again).
For the sauce, blend the onion with the garlic, the boiled green tomato, the pasilla and morita chiles, the coriander and season with a little salt. Reserve in refrigeration until use.
Remove the meat from the consommé and chop it, at this point it should be very soft.
Assemble the quesabirrias. Pour a little vegetable oil into a hot comal or skillet, with the help of a ladle, add a little of the birria consommé and heat the tortillas on both sides, you will notice how they begin to turn red; Add the Manchego cheese and the birria meat to the tortillas, fold them in half and cook them for 5 minutes at high temperature until the cheese melts and the tortilla begins to get crispy. Remove from heat.
Serve a little meat and birria consommé in a glass, served with coriander, onion and lemon juice. Prepare the quesabirrias with the sauce and chop the consommé.


Serve the consommé in a glass, accompany with coriander, onion and lemon juice. Prepare the quesabirrias with the sauce and chop the consommé.


Substitute goat or lamb for the meat if you wish, which is the original meat of the preparation.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
Total lipid (fat)
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Ratings (1)
Ingrid Cancino Rangel
01/03/2021 23:10:29
Es una receta deliciosa, fácilmente puede cocerse más carne, rinde un poco más Es una receta deliciosa, rinde un poco más, se puede cocer más carne

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