Tender beef braised in red chile sauce with rich dipping broth. Tijuana taco shop style.
Beef cheeks are at Mexican butchers or can be ordered. Worth seeking out. Árbol chiles add heat without changing the flavor profile.
Save leftover birria fat for cooking eggs, beans, rice. Oaxaca cheese melts best for quesabirria. Mozzarella works.
Ingredients
Scale
Measurement units
- 2 lb beef cheeks, trimmed
- 2 lb bone-in beef short ribs
- 4 pieces marrow bones, cut 2-inch
- 8 whole dried guajillo chiles
- 4 whole dried ancho chiles
- 4 whole dried morita chiles
- 4 whole dried árbol chiles
- 4 medium Roma tomatoes
- 1 large white onion
- 10 cloves garlic cloves
- ⅓ cup apple cider vinegar
- 1 tbsp cumin seeds, toasted
- 1 ½ tbsp dried Mexican oregano
- 6 whole whole cloves
- 1 whole cinnamon stick
- 4 whole whole allspice
- 1 tbsp black peppercorns
- 1 ½ tbsp salt
- 6 cup beef broth
- 1 lb Oaxaca cheese, shredded
- 24 whole corn tortillas
- 1 bunch fresh cilantro
- 4 whole limes, quartered
Ingredients
Scale
Measurement units
- 2 lb beef cheeks, trimmed
- 2 lb bone-in beef short ribs
- 4 pieces marrow bones, cut 2-inch
- 8 whole dried guajillo chiles
- 4 whole dried ancho chiles
- 4 whole dried morita chiles
- 4 whole dried árbol chiles
- 4 medium Roma tomatoes
- 1 large white onion
- 10 cloves garlic cloves
- ⅓ cup apple cider vinegar
- 1 tbsp cumin seeds, toasted
- 1 ½ tbsp dried Mexican oregano
- 6 whole whole cloves
- 1 whole cinnamon stick
- 4 whole whole allspice
- 1 tbsp black peppercorns
- 1 ½ tbsp salt
- 6 cup beef broth
- 1 lb Oaxaca cheese, shredded
- 24 whole corn tortillas
- 1 bunch fresh cilantro
- 4 whole limes, quartered
Instructions
Char the chiles
Toast all chiles in dry skillet until fragrant. Cover with hot water, soak 30 minutes.
Ingredients
- guajillo (8 whole)
- ancho (4 whole)
- morita (4 whole)
- árbol (4 whole)
Make the chile sauce
Toast cumin seeds in dry pan. Blend drained chiles with tomatoes, half the onion, garlic, vinegar, toasted cumin, oregano, cloves, allspice, peppercorns, salt, and 2 cups soaking liquid. Blend until very smooth.
Equipment
- blender
Ingredients
- tomatoes (4 medium)
- onion (½ large)
- garlic (10 cloves)
- vinegar (⅓ cup)
- cumin (1 tbsp)
- oregano (1 ½ tbsp)
- cloves (6 whole)
- allspice (4 whole)
- peppercorns (1 tbsp)
- salt (1 ½ tbsp)
Braise until tender
Place beef cheeks, short ribs, remaining onion, and cinnamon stick in Dutch oven. Pour chile sauce and broth over. Bring to simmer, cover, braise 3.5-4 hours until cheeks are spoonable and short rib meat falls off bone.
Equipment
- large Dutch oven
Ingredients
- beef cheeks (2 lb)
- short ribs (2 lb)
- cinnamon (1 whole)
- broth (6 cup)
Roast the marrow
Last 30 minutes of braise: roast marrow bones at 425°F until marrow is soft and starting to pull from bone, about 20 minutes.
Equipment
- sheet pan
Ingredients
- marrow bones (4 pieces)
Finish consommé
Remove meat. Shred or chop into chunks. Discard bones and cinnamon. Skim fat from consommé (reserve for quesabirria). Scoop marrow from bones into consommé, stir to dissolve. Strain consommé. Adjust salt.
Make the quesabirria
Heat griddle or cast iron. Dip tortillas in reserved birria fat. Place fat-side down on griddle. Add cheese and birria meat. Fold in half. Cook until tortilla is crispy and cheese melts, 2-3 minutes per side.
Equipment
- griddle or cast iron
Ingredients
- tortillas (24 whole)
- cheese (1 lb)
Add the fresh herbs
Serve quesabirria with small bowls of hot consommé for dipping. Garnish with onion, cilantro, and lime. Serve extra consommé with meat for those who want bowls.
Ingredients
- cilantro (1 bunch)
- limes (4 whole)
Before you cook
Cook notes
- • Beef cheeks are at Mexican butchers or can be ordered. Worth seeking out.
- • Árbol chiles add heat without changing the flavor profile.
- • Oaxaca cheese melts best for quesabirria. Mozzarella works.
- • Save leftover birria fat for cooking eggs, beans, rice.
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