How long does Madre Quesabirria take to cook?

Expect 4-6 hours of low-and-slow braising to fully tenderize the 20-pound chuck roll and meld the spice blend into the consomé.

Can I use a different cut of meat?

Chuck roll is ideal for its fat-to-meat ratio, but beef short ribs or brisket work; trim excess fat as the recipe specifies to avoid greasy broth.

What if I can't find guajillo chiles?

Ancho or California chiles are closest substitutes, though flavor depth will shift; combine varieties to approximate guajillo's fruity-mild profile.

How do I store leftover birria?

Refrigerate meat and consomé separately up to 4 days, or freeze up to 3 months; reheat gently in the consomé to prevent drying.

Is this recipe scalable for smaller servings?

Yes, halve or quarter all ingredients; reduce braising time by 30–45 minutes per reduction, testing meat tenderness regularly.

Madre Quesabirria with Guajillo Chile Consomé

Name: Madre Quesabirria with Guajillo Chile Consomé
Yield: 4 servings
Ingredients: One 20-pound chuck roll, cut into 2-inch cubes (removing 60 percent of the excess fat); 8 Roma tomatoes; 20 guajillo chiles, seeded; 1/2 cup dried oregano; 1/3 cup ground cumin; 1/3 cup paprika; 1/4 cup ground coriander; 1/4 cup fresh thyme; 5 whole cloves; 2 cinnamon sticks; 15 cloves Roasted Garlic, recipe follows; 3 yellow onions, peeled and cut in half; 8 bay leaves; Kosher salt; Hot sauce, to taste; 12 flour tortillas; 8 ounces Monterey Jack cheese, shredded; 1 white onion, medium dice; 1 bunch fresh cilantro, chopped; 6 limes, cut in half; 2 heads garlic, tops cut off; Oil, for drizzling

1

For the braised beef: Preheat the oven to 350 degrees F.

2

Add the beef to a cold roasting pan and set aside.

3

In a large pot, add the whole tomatoes, guajillo chiles, oregano, cumin, paprika, coriander, thyme, cloves, cinnamon sticks, 7 garlic cloves and 4 onion halves. Cover the ingredients with water and bring to a boil, then reduce the heat to a simmer and cook for 15 to 20 minutes. Pour the mixture into a high-powered blender and blend until smooth. Add the bay leaves, remaining 2 onion halves and remaining 8 garlic cloves, then pour over the beef. Cover the pan with foil. Move the pan to the oven and cook for 4 hours.

4

Remove from the oven, then remove the beef from the broth. In a large pot, shred the beef using two spoons, and discard any large pieces of fat. Season the beef with salt and hot sauce to taste (about 1/4 cup salt and a couple tablespoons hot sauce). Add a ladle or two to the beef to keep it moist.

5

Now that the beef has been removed, strain the broth just to discard all the large pieces of onion, garlic and bay leaves. Put into a pot over low heat and add salt to taste (approximately 1 tablespoon).

6

Build the tacos: Dip a tortilla in the broth, then place it on a medium-warm griddle. Spread the shredded cheese over the tortilla and melt. Place 4 ounces shredded beef on top, then spread out the beef and add another bit of shredded cheese. As the tortilla starts to crisp on the griddle, fold it into a taco, then flip and crisp up the other side. Once the cheese has melted, remove and set on a plate.

7

To serve: Add a teaspoon of chopped onion and cilantro to a soup cup, then ladle in 3 ounces broth. Serve with lime and enjoy! Repeat with the remaining ingredients.

8

Preheat the oven to 375 degrees F.

9

Drizzle the exposed garlic with oil, then wrap the bulbs in foil and roast until the cloves are tender, about 45 minutes. Squeeze the flesh free from skins.