Quesabirria

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.