# What You’ll Need:
→ Beef Birria
01 - 2 lb beef chuck roast, trimmed and cut into large chunks
02 - 3 dried guajillo chiles, stemmed and seeded
03 - 2 dried ancho chiles, stemmed and seeded
04 - 2 dried pasilla chiles, stemmed and seeded
05 - 1 large white onion, quartered
06 - 5 garlic cloves
07 - 1 (14 oz) can diced tomatoes
08 - 4 cups beef broth
09 - 2 bay leaves
10 - 1 tsp dried oregano
11 - 1 tsp cumin seeds
12 - 1/2 tsp ground cinnamon
13 - 4 whole cloves
14 - 2 tbsp vegetable oil
15 - Salt and freshly ground black pepper, to taste
→ Quesadillas
16 - 12 corn or flour tortillas
17 - 2 cups shredded Oaxaca or low-moisture mozzarella cheese
18 - 2 tbsp butter or neutral oil, for frying
19 - 1/2 cup chopped white onion, for garnish
20 - 1/2 cup chopped fresh cilantro, for garnish
21 - Lime wedges, for serving
→ Consommé Dip
22 - Reserved braising liquid from the beef
# How-To:
01 - Warm a dry skillet over medium heat and toast the dried chiles 1–2 minutes, turning frequently until fragrant. Transfer to a bowl, cover with very hot water and soak 15 minutes until pliable; drain and reserve.
02 - In a blender combine the rehydrated chiles, quartered onion, garlic, diced tomatoes, oregano, cumin seeds, cinnamon, cloves, and a pinch of salt and pepper. Purée until smooth, adding a splash of the reserved soaking water if needed for texture.
03 - Heat 2 tablespoons vegetable oil in a heavy pot or Dutch oven over medium-high heat. Season beef chunks with salt and pepper and sear on all sides in batches until well browned; remove and set aside.
04 - Return beef to the pot, add the puréed chile sauce, bay leaves and 4 cups beef broth. Bring to a boil, reduce to a gentle simmer, cover and cook 2 to 2½ hours until the meat is fork-tender and easily shredded.
05 - Remove beef, discard bay leaves, and shred with two forks. Strain the cooking liquid into a bowl, skim excess fat if desired, and reserve the consommé for dipping.
06 - Heat a skillet or griddle to medium. Lightly dip each tortilla into the warm consommé to coat, place on the hot surface, sprinkle with shredded cheese and top with a portion of shredded beef. Fold the tortilla over to form a half-moon.
07 - Cook each filled tortilla 2–3 minutes per side until golden brown and the cheese has melted, using a spatula or tongs to press and flip carefully. Add butter or oil to the pan as needed between batches.
08 - Ladle hot consommé into individual dipping bowls. Arrange quesadillas on a platter, garnish with chopped onion and cilantro, serve with lime wedges and encourage dipping each piece into the consommé.
