# What You'll Need:
→ Beef Birria
01 - 2 lb 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 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 - 2 tbsp vegetable oil
15 - Salt and black pepper, to taste
→ 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 - 1/4 cup chopped fresh cilantro, for garnish
21 - Lime wedges, for serving
→ Consommé Dip
22 - Reserved birria cooking liquid (consommé), strained
# Directions:
01 - Toast dried chiles in a dry skillet over medium heat 1–2 minutes until aromatic, then transfer to a bowl and cover with hot water; let soak 15 minutes until pliable, then drain.
02 - In a blender combine soaked chiles, quartered onion, garlic, diced tomatoes, oregano, cumin seeds, ground cinnamon, whole cloves, and a pinch of salt and pepper; blend to a smooth sauce, adding a little soaking liquid if necessary to achieve a pourable consistency.
03 - Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat. Season beef pieces with salt and pepper and sear in batches until deep brown on all sides, 3–4 minutes per side; remove seared pieces and set aside.
04 - Return seared beef to the pot, add the puréed chili sauce, bay leaves and beef broth; bring to a boil, reduce heat to low, cover and simmer gently for 2 to 2 1/2 hours until beef is very tender and easily shredded. Remove and discard bay leaves.
05 - Transfer beef to a cutting board and shred with two forks. Strain and reserve the cooking liquid; skim fat if desired. Keep consommé warm for dipping.
06 - Heat a skillet or griddle over medium heat. Lightly dip each tortilla into the warm consommé to coat, place on the skillet, sprinkle with shredded cheese and a portion of shredded beef, then fold the tortilla over.
07 - Cook folded tortillas 2–3 minutes per side until golden and crisp and the cheese is melted, pressing gently with a spatula. Transfer to a plate and keep warm while finishing remaining quesadillas.
08 - Ladle hot consommé into individual bowls. Garnish quesadillas with chopped onion and cilantro and serve with lime wedges for squeezing; dip each folded tortilla into the consommé and enjoy.
