# What You Need:
→ Beef Birria
01 - 2 lbs (900 g) beef chuck roast, cut into large pieces
02 - 3 dried guajillo chiles, stemmed and seeded
03 - 2 dried ancho chiles, stemmed and seeded
04 - 2 dried pasilla chiles, stemmed and seeded
05 - 1 large white onion, quartered
06 - 5 cloves garlic
07 - 1 (14 oz/400 g) can diced tomatoes
08 - 4 cups (950 ml) beef broth
09 - 2 bay leaves
10 - 1 tsp dried oregano
11 - 1 tsp cumin seeds
12 - ½ tsp ground cinnamon
13 - 4 whole cloves
14 - Salt and pepper, to taste
15 - 2 tbsp vegetable oil
→ Quesadillas
16 - 12 corn or flour tortillas
17 - 2 cups (200 g) Oaxaca or mozzarella cheese, shredded
18 - 2 tbsp butter or oil, for frying
19 - Chopped onion and cilantro, for garnish
20 - Lime wedges, for serving
→ Consommé Dip
21 - Reserved birria broth from above
# Steps:
01 - Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak chiles in hot water for 15 minutes, then drain. In a blender, combine soaked chiles, onion, garlic, diced tomatoes, oregano, cumin seeds, cinnamon, cloves, salt, and pepper. Blend until smooth. Heat oil in a heavy pot or Dutch oven over medium-high heat. Season beef with salt and pepper. Sear until browned on all sides, working in batches if needed. Add blended chili mixture, bay leaves, and beef broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 2-2½ hours, until beef is very tender and easily shredded. Discard bay leaves. Remove beef and shred with two forks. Reserve the cooking liquid for the consommé.
02 - Heat a skillet or griddle over medium heat. Dip each tortilla lightly in the birria consommé to coat. Place tortilla on the skillet, sprinkle with cheese, then add a portion of shredded birria beef. Fold tortilla over. Cook for 2-3 minutes per side, until golden and crispy, and cheese is melted. Repeat with remaining tortillas and filling.
03 - Ladle the hot consommé into small bowls. Garnish quesadillas with chopped onion, cilantro, and serve with lime wedges. Dip quesadillas in the consommé and enjoy.
