Quesadillas de birria de res

Ingredientes

• 4 dried guajillo chiles
• 2 dried ancho chiles
• 2 dried New Mexico chiles
• 2 plum tomatoes, roughly chopped
• 4 pounds boneless beef chuck roast
• 3 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 4 ounces avocado oil
• 2 medium yellow onions, diced into 1/2-inch pieces
• 10 garlic cloves, peeled and smashed
• 1 tablespoon smoked paprika
• 1 tablespoon mexican oregano
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon whole allspice
• 2 star anise
• 1 small stick Mexican cinnamon
• 4 ounces white vinegar
• 1 tablespoon light brown sugar
• 4 ounces avocado oil (for cooking quesadillas)
• 16 (8-inch) flour tortillas
• 12 cups shredded yellow cheddar
• 1 cup mexican crema
• 1 medium yellow onion, finely chopped
• 1/2 cup cilantro leaves, finely chopped
• 1 cup cotija cheese, crumbled
• 3 limes, sliced into wedges

Preparación

1. 1

   Preheat the oven to 350°F.

2. 2

   Open the dry chiles, discard the seeds, and rinse them to remove any dirt. Place the chiles in a bowl, pour 1 quart of boiling water over them, and let soften for about 12 minutes until a chile broth forms. Once softened, transfer the chiles to a blender with the tomatoes, and 1 cup of the chile broth (reserve the rest). Blend until a smooth puree forms and set the puree aside.

3. 3

   Cut the beef into 3-inch pieces. Season generously with 2 tablespoons salt and 1 tablespoon black pepper. Heat 1 tablespoon oil in the Titanium Perfect Pot Pro over medium-high heat. Sear the beef in batches, about 10 to 12 minutes per batch, until browned. Remove and set aside.

4. 4

   Reduce the heat to medium. Add the remaining salt, onions, garlic, and spices to the pot. Saute for about 6 minutes, stirring often, until golden and fragrant.

5. 5

   Deglaze with vinegar, scraping up any browned bits, and cook until reduced by half.

6. 6

   Stir in the chile puree and cook for 10 to 12 minutes, stirring occasionally, until thickened to a ketchup-like consistency.

7. 7

   Add one cup reserved chile broth and the sugar, and stir to combine. Return the seared beef and any juices to the pot. Add enough additional broth to almost cover the beef. Bring to a simmer, cover, and braise in the oven for two hours, or until fork-tender.

8. 8

   Transfer the beef to a plate and let cool. Strain the braising liquid through a fine-mesh strainer into a bowl, pressing solids to extract as much liquid as possible. Discard solids and keep the broth warm. Shred the beef, discarding any fat or connective tissue, and return it to the broth.

9. 9

   Preheat the Titanium Always Pan Pro over medium heat. Add just enough oil to coat the bottom.

10. 10

    Dip a tortilla in the warm chile broth to coat, shaking off excess. Place the tortilla in the pan, sprinkle with ¾ cup of the yellow cheddar, and add ½ cup shredded beef to one half of the tortilla. Cook for about 2 to 3 minutes, until the cheese melts and the tortilla is golden and crispy.

11. 11

    Fold the tortilla in half, remove from the pan, and repeat with remaining tortillas, wiping the pan clean between batches.

12. 12

    Top the quesadillas with crema, onion, cilantro, cotija cheese, and lime wedges. Serve with a side of warm chile broth for dipping.