Quesabirrias
Ingredients
For the quesadillas:
- 18 tortillas made with Maseca® Blue
- ½ cup of vegetable oil
- 2 cups of shredded mozzarella cheese
- ¾ cup of fresh cilantro, finely chopped
For the birria:
- 6 dried guajillo chilies, stems removed and rinsed
- 2 dried ancho chilies, stems removed and rinsed
- 1 small white onion, chopped
- 4 Roma tomatoes, quartered
- 2 tablespoons vegetable oil
- 5 garlic cloves, peeled
- 1 teaspoon of black pepper
- 1 teaspoon of cumin seeds
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons of distilled white vinegar
- 8 cups of water
- 2 teaspoons of salt
- 1 ½ pounds of beef short ribs (bone-in)
- 2 pounds of beef shank (bone-in)
Preparation
For the birria:
- Heat oil in a pot over medium heat. Add onion, tomatoes, and garlic and cook until softened.
- Add black pepper, cumin, thyme, oregano, cinnamon, and bay leaves and cook for about 5 minutes stirring frequently.
- Add guajillo and ancho chilies, vinegar, and 4 cups water. Bring to a boil, then reduce heat to maintain a low boil. Cook, stirring occasionally, until chilies are soft. Set aside and remove cinnamon stick.
- Transfer mixture to a blender (in batches, if needed). Blend chili mixture until smooth.
- Transfer chili mixture back to the pot. Add 12 cups water, salt, short ribs, and beef shank. Cover and bring to a boil over high heat, then reduce heat and simmer for 2 1/2 hours until meat pulls from bones.
- Shred the meat and season to taste. Strain broth and keep warm over low heat.
For the quesadillas:
- Heat oil in a large frying pan over medium heat. Dip a tortilla on the birria broth and fry for 30 seconds on each side. Add cheese, birria meat, a sprinkle of onion, and cilantro and fold tortilla to close.
- Serve quesabirrias with birria broth on the side, and sprinkle of onion and cilantro
