# Components:
→ Beef birria
01 - 2 lb beef chuck roast, cut into large chunks
02 - 3 dried guajillo chiles, stems and seeds removed
03 - 2 dried ancho chiles, stems and seeds removed
04 - 2 dried pasilla chiles, stems and seeds removed
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 - Salt and freshly ground black pepper, to taste
15 - 2 tbsp vegetable oil
→ Quesadillas
16 - 12 corn or flour tortillas
17 - 2 cups shredded Oaxaca or 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 cilantro, for garnish
21 - Lime wedges, for serving
→ Consommé dip
22 - Reserved braising liquid from the beef
# Directions:
01 - Toast guajillo, ancho and pasilla chiles in a dry skillet over medium heat until fragrant, about 1–2 minutes per side. Transfer to a bowl and cover with hot water; soak 15 minutes until softened, then drain.
02 - In a blender combine the soaked chiles, quartered onion, garlic, diced tomatoes, oregano, cumin seeds, ground cinnamon, whole cloves, and a pinch of salt and pepper. Process to a smooth purée, adding a splash of the reserved soaking liquid if needed to reach a saucy consistency.
03 - Heat vegetable oil in a heavy Dutch oven over medium-high heat. Season beef chunks with salt and pepper and brown on all sides in batches, about 3–4 minutes per side; transfer seared pieces to a plate.
04 - Return the seared beef to the pot, pour in the blended chile purée, add bay leaves and beef broth. Bring to a boil, then reduce to a low simmer. Cover and cook 2 to 2½ hours until the beef is very tender and shreds easily.
05 - Remove beef from the braising liquid and shred with two forks. Strain and reserve the braising liquid; skim fat if desired and keep hot for dipping.
06 - Heat a skillet or griddle over medium heat. Lightly dip one side of a tortilla into the hot consommé, lay it on the skillet dipped-side down, sprinkle with cheese, add a portion of shredded beef, then fold or top with a second tortilla.
07 - Brush or melt a little butter or oil on the skillet surface and cook quesadillas 2–3 minutes per side until golden brown and cheese is melted. Transfer to a cutting board and keep warm; repeat with remaining tortillas.
08 - Cut quesadillas into wedges, garnish with chopped onion and cilantro, and serve alongside individual bowls of hot consommé and lime wedges for dipping.
