Best for: A weekend project taco with a rich dipping broth.
Birria — beef braised in a dried-chile adobo until it falls apart — becomes quesabirria when the meat is folded into tortillas with cheese, crisped on the griddle, and served with the braising broth (consommé) for dipping. This version braises in a Dutch oven on the grill and finishes on a griddle top.
Grill: Indirect heat; 300°F for braising, plus a griddle over direct medium-high heat. Equipment: Dutch oven with lid, griddle or large cast-iron skillet, blender, tongs, thermometer.
Ingredients
30 minutes Rest: 15 minutes. Total: 4 hours 15 minutes.
Beef and adobo
- 3 lb beef chuck roast, cut into 3-inch chunks
- 2 teaspoons fine table salt
- 1 teaspoon black pepper
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried chiles de árbol (optional, for heat)
- 1 medium white onion, quartered
- 4 garlic cloves
- 2 ripe plum tomatoes
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 small cinnamon stick
Tacos
- 12 corn tortillas
- 2 cups shredded Oaxaca or Monterey Jack cheese
- 1 cup finely diced white onion
- 1 cup chopped cilantro
- 2 limes, cut into wedges
Directions
Toast the dried chiles in a dry skillet for about 30 seconds per side, then soak in hot water for 15 minutes. Blend the soaked chiles with the onion, garlic, tomatoes, beef broth, vinegar, cumin, and oregano until completely smooth.
Season the chuck with the salt and pepper. Sear the chunks in the Dutch oven over direct heat for 3–4 minutes per side, then pour in the adobo and add the bay leaves and cinnamon stick.
Cover the Dutch oven, move it to indirect heat at 300°F, and braise for about 3 hours, until the beef shreds easily and reaches about 200°F.
Rest the beef for 15 minutes in its liquid. Shred the meat, discarding the bay leaves and cinnamon. Skim the fat from the surface of the broth into a shallow bowl and keep the consommé warm.
Dip each tortilla in the skimmed fat and lay it on the hot griddle. Add cheese and shredded beef, fold, and crisp for 2–3 minutes per side, working in batches and keeping finished tacos warm on the cool side of the grill.
Ladle the consommé into small bowls and top with onion and cilantro. Serve the tacos with the consommé for dipping and the lime wedges.
Grilling tip: The fat skimmed from the consommé is what crisps the tortillas — don’t skip dipping them before they hit the griddle.
