Authentic Slow-Cooked Quesabirria

Ingredients

• 3 lbs beef chuck roast
• 2 tbsp vegetable oil
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 3 arbol chiles
• 1 mediu white onion
• 6 cloves garlic
• 2 tsp Mexican oregano
• 1 tsp ground cumin
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 4 cups beef stock
• 12 corn tortillas
• 3 cups shredded Oaxaca cheese
• 0.5 cup fresh cilantro
• 4 lime wedges, for serving

Steps

1. Cut the 3 lbs beef chuck roast into large chunks, pat dry, and season lightly with the 1 tsp kosher salt and 0.5 tsp black pepper. Heat the 2 tbsp vegetable oil in a heavy Dutch oven over medium-high heat and sear the beef on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
2. Reduce the heat to medium. Stem and seed the chiles, then add the 4 dried guajillo chiles, 2 dried ancho chiles, and 3 arbol chiles to the dry pot and toast for 5–10 seconds per side until fragrant — don't let them burn. Transfer to a bowl, cover with hot water, and soak for 15 minutes until softened.
3. Strain the chile mixture through a fine-mesh sieve back into the Dutch oven. Cook the adobo over medium heat for 3–5 minutes, stirring frequently, until slightly darkened and fragrant.
4. Return the seared beef and any accumulated juices to the pot. Pour in the 4 cups beef stock and stir to combine. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for about 5 hours, until the beef is fork-tender and falls apart easily.
5. Remove the beef and shred it with two forks. Return the shredded beef to the consommé and simmer uncovered for 10–15 minutes so it soaks up more flavor.
6. Finely dice the remaining white onion and finely chop the 0.5 cup fresh cilantro. Set both aside for serving.
7. Heat a large griddle or skillet over medium heat. Skim some of the red chile-infused fat from the surface of the consommé and lightly dip each tortilla into it, coating both sides.
8. Lay the tortillas on the hot griddle. Sprinkle Oaxaca cheese over one half of each, add a generous portion of shredded birria beef, and top with a little more cheese. Fold in half and cook until crispy and golden, about 1–2 minutes per side.
9. Open each quesabirria slightly and add the diced onion and cilantro. Serve immediately with small bowls of hot consommé and lime wedges for dipping and squeezing over top.