Birria Quesadillas

Course: Lunch, Dinner

Ingredients:

For the Birria

• 2 to 2 1/2 pounds boneless chuck roast

• 1 tablespoon olive oil

• 3 dried guajillo chiles

• 2 dried ancho chiles

• 2 roma tomatoes, quartered

• 1 medium onion, quartered

• 3 cloves garlic

• 1/2 teaspoon ground cinnamon

• 1 bay leaf

• 1 teaspoon dried oregano

• 1/4 teaspoon ground cumin

• 1 teaspoon dried thyme

• Salt and pepper to taste

• 1 to 2 cups of beef broth

For the Quesadillas

• 4 large flour tortillas

• 2 cups Chihuahua® Brand Quesadilla Cheese

Instructions:

1. Start by generously seasoning the beef with salt and pepper.

2. Heat some olive oil in a Dutch oven or a large pot over medium-high heat. Sear the beef on all sides until it's nicely browned.

3. Add half of the chopped onion to the pot and continue to cook for about two minutes. Then, remove the Dutch oven from the heat and set it aside while you work on the sauce.

4. Remove the stems and seeds from the dried chile peppers. In a separate medium-sized pot, combine the chiles, tomatoes, the remaining half of the onion, garlic, cinnamon, and bay leaf. Pour in enough water to cover all the ingredients, approximately 4-5 cups.

5. Place the pot with the sauce ingredients on the stove over medium-high heat and bring it to a boil. Once boiling, reduce the heat to low and let it simmer, uncovered, for 10 minutes.

6. Add the remaining seasonings to the sauce, give it a good stir, and continue simmering uncovered for another 10 minutes.

7. Remove the sauce from heat and allow it to cool for a few minutes. Strain the sauce into a large bowl using a wire-mesh strainer, making sure to reserve the juice. Discard the bay leaf and place the remaining solids into a blender.

8. Add 2 cups of the broth from the sauce into the blender, along with 1 cup of beef broth. Blend until the mixture is well combined. Taste and adjust the salt as needed, then blend again.

9. Return the Dutch oven with the beef and onions to the stove over medium heat. Pour the contents of the blender over the beef. If the sauce isn't enough to cover the beef, add more liquid until it's submerged.

10. Bring the mixture to a simmer, then cover and reduce the heat. Let it simmer until the meat is tender and easily shreds, which should take about 2 1/2 to 3 hours.

11. Transfer the beef to a large bowl, reserving the cooking liquids in a separate container. Use two forks to shred the beef.

12. To make the quesadillas, place a tortilla on a clean surface. Spread a layer of cheese on half of the tortilla, followed by some of the Birria meat, and more cheese. Fold the other half of the tortilla over the filling to create a half-moon shape.

13. Cook the quesadilla over medium heat for about 2-3 minutes on each side, or until it's golden brown and the cheese is fully melted.

14. Repeat the process for the remaining tortillas and filling. Slice the Birria Quesadillas into wedges and serve with a side of the sauce (Consomé) for dipping.