quesabirria

Ingredients

• 454 g (1 pound)beef chuck roast
• 15 ml (1 tablespoon)vegetable oil
• 15 ml (1 tablespoon)ground cumin
• 15 ml (1 tablespoon)dried oregano
• 15 ml (1 tablespoon)chilli powder
• 5 ml (1 teaspoon)salt
• 950 ml (4 cups)beef stock
• 8corn tortillas
• 200 g (2 cups)shredded cheese, such as Oaxaca or Monterey Jack
• To servechopped onion and coriander
• To servelime wedges

Instructions

1. 1

   Preheat the oven

   Heat the oven to 165°C (325°F).

2. 2

   Heat the oil

   Warm the vegetable oil in a large oven-safe Dutch oven over a medium-high heat.

3. 3

   Season the beef

   Rub the cumin, oregano, chilli powder and salt over the beef.

4. 4

   Brown the beef

   Sear the beef in the Dutch oven until browned on every side, about 5 minutes.

5. 5

   Add the stock

   Pour in the beef stock and bring it to a simmer.

6. 6

   Cover and bake

   Cover the Dutch oven and put it in the preheated oven.

7. 7

   Cook until tender

   Cook the beef for about 3–4 hours, until tender and falling apart.

8. 8

   Shred the beef

   Lift the beef out of the Dutch oven and shred it with a fork.

9. 9

   Heat the skillet

   Set a large skillet over a medium-high heat.

10. 10

    Add the cheese

    Place a generous amount of shredded cheese on one half of a corn tortilla.

11. 11

    Add the beef

    Put a portion of shredded beef on top of the cheese.

12. 12

    Fold the tortilla

    Fold the empty half of the tortilla over the filling to make a half-moon.

13. 13

    Cook until crisp

    Cook the quesabirria for about 2–3 minutes per side, until the cheese has melted and the tortilla is crisp on both sides.

14. 14

    Repeat the batch

    Repeat with the remaining tortillas and filling.

15. 15

    Serve with toppings

    Serve hot, with chopped onion, coriander and lime wedges on the side.

What is quesabirria?

Quesabirria brings together birria-style meat and a cheesy tortilla, drawing on Mexican traditions of slow-braised meat and filled tortillas. This version uses beef chuck seasoned with cumin, oregano and chilli powder, then cooks it slowly in stock until it can be pulled apart.

The crisp tortilla and melted cheese make a hearty contrast with the tender beef. Onion, coriander and lime add fresh, sharp flavours at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 47g protein, 43g carbs, 36g fat.

The beef and cheese provide most of the protein and fat, while the corn tortillas contribute most of the carbohydrates. To balance the plate, serve a quesabirria with extra onion, coriander and a fresh salad or vegetables.

Why chuck works

Beef chuck: this cut is suited to a long, covered cook, which gives it time to become tender enough to shred with a fork.

Seasoning: cumin, oregano, chilli powder and salt coat the beef before browning, so the spices meet the hot pan early in the process.

The slow-cooking stage

Browning: sear the beef on all sides for about 5 minutes as directed. This gives the outside colour before the stock goes in.

Braising: bring the stock to a simmer, cover the Dutch oven and cook at 165°C (325°F) for about 3–4 hours. The recipe’s doneness cue is beef that is tender and falling apart.

Filling and folding

Cheese first: spread a generous amount over one half of each tortilla, then add a portion of shredded beef on top.

Half-moon shape: fold the uncovered side over the filling. Keeping the filling within the tortilla makes it easier to turn in the skillet.

Getting a crisp tortilla

Skillet heat: start with a large skillet over a medium-high heat, as the method specifies. Cook each quesabirria for about 2–3 minutes per side.

Doneness: look for a crisp exterior and melted cheese. If the tortilla colours before the cheese melts, lower the heat slightly for the next one.

Serve with fresh toppings

Onion and coriander: serve them chopped on the side so each person can add them to taste.

Lime: a squeeze over the filling adds a bright, tangy finish. The recipe serves the quesabirria hot.

Recipe notes & tips

• Use a Dutch oven that can go safely from the hob into the oven.
• Sear the beef on all sides before adding the stock.
• Shred the beef once it is tender enough to fall apart with a fork.
• Add the cheese and beef to one half of each tortilla to make folding straightforward.
• Cook the quesabirria in batches if needed, so each one has room in the skillet.

Variations

• Milder filling: use a milder chilli powder if you prefer less heat.
• Different cheese: try another good-melting cheese in place of Oaxaca or Monterey Jack.
• Extra citrus: serve with additional lime wedges for a sharper finish.
• More toppings: offer extra chopped onion and coriander at the table.
• Smaller quesadillas: divide the filling between smaller tortillas and adjust the amount per tortilla.

Common mistakes to avoid

• Skipping the sear: the beef misses the browning step; brown it on all sides before adding stock.
• Cooking uncovered: the method calls for a covered Dutch oven; keep it covered during the oven braise.
• Stopping too soon: beef that is not falling apart may be difficult to shred; use the stated tenderness cue.
• Overfilling the tortilla: too much filling can make folding and turning awkward; use a manageable portion.
• Turning too early: the tortilla may not crisp; cook each side for about 2–3 minutes as directed.

How to store

Refrigerate leftover cooked beef and assembled quesabirria promptly in airtight containers and use within 3–4 days. Reheat the beef until hot, then warm assembled quesabirria in a skillet to crisp the tortilla again.

Frequently asked questions