What is the difference between quesadillas and quesabirrias?

Quesabirrias are filled specifically with birria meat (a slow-cooked, spiced meat stew) and served with birria broth for dipping, whereas traditional quesadillas are usually filled with cheese and other ingredients without broth service.

Can I use a different cheese instead of Chihuahua cheese?

Yes. Oaxaca, mozzarella, or Monterey Jack work as substitutes, though Chihuahua cheese has the ideal melting texture and mild flavor for this dish.

How do I keep the tortillas crispy after frying?

Fry just before serving and drain briefly on a paper towel. Serve immediately while still warm for maximum crispness.

Is birria meat difficult to make from scratch?

Birria requires slow-cooking meat (usually beef) in a spiced tomato and chili broth for several hours. The recipe is included with this dish; prepare it ahead if time is limited.

Can I make quesabirrias ahead of time?

Prepare the birria meat and broth in advance, but fry the filled quesadillas fresh to order for the best texture and cheese melt.

Quesabirrias with Chihuahua Cheese

Name: Quesabirrias with Chihuahua Cheese
Yield: 1 servings
Ingredients: 3 corn tortillas; 1 ounce oil; 8 ounces Chihuahua cheese; 6 ounces Birria meat plus 8 ounces Birria broth, recipe follows; 1 ounce diced onion; Pinch chopped fresh cilantro; 1 grilled Mexican green onion; 1 grilled serrano pepper; 1 lime wedge; 2 ounces Salsa Birriera, recipe follows; 5 pounds beef shoulder clod; 5 guajillo peppers, deveined; 1 pasilla pepper, deveined; 4 cloves garlic; 4 tomatillos; 3 tomatoes; 4 ounces white vinegar; 1 tablespoon oregano; 2 teaspoons salt; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; 2 bay leaves; 10 arbol chile pods; 8 tomatillos; 6 tomatoes; 4 cloves garlic; 1 tablespoon salt; 1 ounce lard

1

On a large skillet or comal, heat up the tortillas with the oil to make them crispy. Add the Chihuahua cheese and Birria meat, then let the cheese melt for 1 minute. Drop 2 ounces of the Birria broth on top of the quesabirrias, then fold and let them get crispy on one side, about 2 minutes. Flip and let them get crispy on the other side, another 2 minutes, then remove to a plate.

2

Put the onion and cilantro in a 6-ounce soup cup and fill with the remaining 6 ounces Birria broth. Serve on the plate with the quesabirrias, then add the Mexican grilled onion, grilled serrano pepper, the lime wedge and the Salsa Birriera to complete the dish.

3

The best way to eat them is by putting some salsa inside the quesabirria, and some in the broth. Squeeze the lime in the broth as well, then roll your quesabirria, dip it in and enjoy.

4

Cut the meat into big chunks, then put them in a pot with 1 gallon of water and put it on the heat.

5

In a small pot, make an adobo, using the peppers, garlic, tomatillos, tomatoes and 1/2 gallon water. Boil for 10 minutes, then blend and add to the pot with the meat. Add the vinegar, oregano, salt, cumin, pepper and bay leaves. Bring to a boil, then lower the heat, cover the pot and let simmer until the meat is tender, 1 hour 30 minutes. Separate the meat and the broth for easier handling.

6

Roast the arbol chiles, tomatillos, tomatoes and garlic on a comal or skillet, turning occasionally, until they look almost burnt; the peppers and garlic take about 5 minutes, and the tomatillos and tomatoes take 10 minutes.

7

Transfer to a blender, then add the salt and blend them together.

8

In a pot, heat up the lard for 2 minutes, then add the salsa. Bring it to boil for 3 minutes, then stir and check the seasoning. Remove from the heat and let it cool down to enjoy with your favorite birria preparation.