Photograph of the finished Quesabirria

Mexico · Quesadilla birria phô mai gập lớn

Quesabirria

4 hr Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 3.5 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 5.6 oz
  • Photograph of Tortilla Tortilla 12
  • Photograph of Oaxaca cheese Oaxaca cheese 1.8 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Onion Onion 2
  • Photograph of Coriander Coriander 4.2 oz

Method

  1. 1 Roast dried chilies, then grind them with tomatoes, garlic, vinegar, and cinnamon to make a marinade, and marinate the meat for 12 hours.
  2. 2 Simmer the beef shank in sauce with enough water to cover it for 3 hours, until the meat can be easily torn apart with a fork.
  3. 3 Strain the broth into consommé and skim off the red fat that floats on the surface.
  4. 4 Using large 25cm tortillas and only three per serving, this is a large folded quesadilla, not a small taco.
  5. 5 Dip the pizza in red oil and pan-fry it, then sprinkle plenty of Oaxaca cheese on half of it.
  6. 6 Place the shredded meat on top of the cheese, fold it over, and cook for 3 minutes on each side. Cut in half and dip in consommé sauce.

With an appliance

  • Pressure cooker 2 hr

    Replace step 2: simmer under high pressure for 55 minutes, then release the pressure naturally and boil until the water evaporates, simmering for another 15 minutes.

Start cooking