mexican beef birria

Birria Quesadillas are made of tender beef and cheese sandwiched in warm flour tortillas. Serve with consomme for dipping. It&#39;s a mouthwatering and slightly addictive creation.

Birria Quesadillas

chile guajillo

ancho chile

garlic

oregano

thyme

clove

cinnamon

tbsp beef bouillon

tsp black pepper

water ((for blending))

olive oil

1.75 lbs chuck roast

tbsp salt

tsp ground pepper

bay leaf

water

burrito-size flour tortillas

Monterey Jack cheese ((shredded))

onion

chopped cilantro

lime ((for consomme))

Remove the stems from the chiles.

Open the chiles lengthwise and remove seeds and veins.

Repeat until there are no more chiles left.

Place in a stock pot and cover with water.

Bring to a boil. Then, remove from heat.

Put a lid on the pot, and let rest for 5 minutes.

Throw away the water.

Add rehydrated chiles, cinnamon, garlic, salt, pepper, thyme, cloves, and oregano to a blender.

Add 2 cups water.

Blend until smooth.

Set aside until ready to use.

For the Chile Sauce:

Press the Saute button on the Instant Pot.

Add the olive oil.

Heat for 2 minutes.

Meanwhile, chop up beef into large pieces and season with salt and pepper.

Sear on all sides.

Remove the beef from the instant pot.

Place a strainer over the instant pot and strain the chile sauce.

Add the bay leaf, bouillon, and water.

Stir to combine and return the beef to the pot.

Place the lid on the instant pot.

Move the valve to Sealing.

Press the Pressure Cook button.

Set time to 45 minutes.

Once the cycle is complete, move the valve to Venting.

Remove the beef from the pot and chop it up.

For the Beef:

Dip one side of the flour tortilla in the broth.

Place on a hot skillet, dipped side down.

Add 1/2 cup cheese on one side of the tortilla.

Add some of the chopped birria on top of the cheese.

Sprinkle the beef with diced onion and cilantro.

Cook for 1 minute.

Fold over the other half of the tortilla.

Flip the quesadilla to cook the other side.

Cook for 1 more minute.

Repeat until no tortillas are left.

For the Quesadillas:

Warm, comforting, spicy, and cheesy.... one of Mexico’s most celebrated dishes becomes craveable birria enchiladas.

Birria Enchiladas

salt

black pepper

((stemmed,

chiles de árbol ((stemmed, seeded, and rinsed))

tomatoes ((4 ounces 120 grams))

Mexican cinnamon stick (about 2 inches (5cm))

bay leaves

black peppercorns

(475 milliliters) beef stock

white vinegar

apple cider vinegar

cumin

dried Mexican oregano

cloves

coriander

white sugar

corn tortillas

Braising liquid, as directed

flour tortillas

(400 grams) cooked white rice

(12 ounces 500 grams) Oaxaca or Chihuahua cheese

Optional for garnish: Cilantro, Cotija cheese, lime wedges, pickled or raw onion

Season the meat

Generously season the meat with salt and pepper on all sides, and heat the olive oil in heavy pot over medium-high heat (or use a slow-cooker on the sear setting, if you have one).

Sear the meat

Working in batches, add the meat and sear on all sides until browned. Transfer the browned meat to a platter, and remove your pot from the heat.

Step 1

Prepare to make the sauce

While the meat is searing, add the chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot.

Simmer vegetables and aromatics in water

Cover completely with water and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 10 minutes.

Step 2

Drain the vegetables and aromatics

Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender.

Blend the sauce

Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, cloves, and coriander. Blend on high for a few minutes until completely smooth. (You may need to do this in batches if your blender isn’t big enough.)

Strain the sauce

Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind (even using my Vitamix, I was surprised at how many solids I removed).

Step 3

Braise the meat in sauce

Add the meat and sauce to a heavy pot or your slow-cooker. Reduce the heat to low, cover, and simmer for 3 to 4 hours until the meat is fall-apart tender.

You can also use your slow cooker

You may also use your slow-cooker on the low setting; it will take closer to 5-6 hours.

Step 4

Shred the meat

Transfer the meat to a platter, and shred it using two forks.

Finish the sauce by blending it with corn tortillas

Meanwhile, preheat the oven to 375°F (190°C). Add a cup of the consommé to a blender with 2 corn tortillas. Blend until smooth, and check the consistency, continuing to add corn tortillas until you are satisfied with the consistency (it should coat the back of a spoon) and return to the pot with the rest of the consommé. Gradually add the apple cider vinegar and white sugar, tasting as you go, until the sauce has lost its bitter flavor.

Step 5

Roll the enchiladas

Spoon some consommé into the bottom of a large pan to create a thin layer. Fill a tortilla with a spoonful of rice, cheese, and shredded birria meat, roll, and place into the pan. Continue adding enchiladas side by side in the pan (they can be snug). If needed, you can use a second pan.

Step 6

Cover the enchiladas with sauce and cheese and bake

Cover enchiladas with consommé sauce and top with Oaxaca or Chihuahua cheese. Bake, covered, for 30 mins, then uncover and bake for 10 mins or until the cheese is bubbling.

Step 7

Garnish and serve

Top with Cotija cheese, if desired, and serve hot with your desired garnishes.

Step 8

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Birria Quesadillas

Birria Enchiladas

Top 2 mexican beef birria recipes from across the web

The most viewed mexican beef birria recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Birria Quesadillas

Birria Enchiladas

The most viewed mexican beef birria recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine