Mexican

Quesabirria

Name: Quesabirria
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Yield: 1 serving
Cuisine: Mexican
Ingredients: 200 g beef chuck; 3 dried guajillo chillies; 1 dried ancho chilli; 1 dried chipotle chilli; 60 g white onion; 30 g white onion; 2 cloves garlic; 1 tomato; 1 bay leaf; 0.25 tsp ground cumin; 0.5 tsp dried oregano; 0.25 tsp ground black pepper; 1 whole clove; 1 cinnamon stick; 1 tsp white vinegar; 1 tsp salt; 350 ml water; 1 tsp lard; 60 g Oaxaca cheese; 3 corn tortillas; 2 tbsp coriander; 0.5 lime

Beef chuck slow-braised in a dried chilli adobo until it falls apart, then piled with melting Oaxaca cheese into corn tortillas dipped in the red braising fat and griddled crisp. Served with a cup of the consommé for dunking.

Lunch & dinner 25g+ protein 8g+ fibre

190 min25 prep · 165 cookMedium874 kcalper serving

Method

Stem and seed 3 guajillo chillies, 1 ancho and 1 chipotle. Toast them on a dry comal or heavy frying pan over medium heat for about 30 seconds a side, pressing them flat, until they smell nutty and turn pliable — do not let them blacken or the adobo turns bitter. Cover with hot water and soak 20 minutes until soft.
Drain the chillies, keeping the soaking liquid. Blend them with 60 g white onion, 2 cloves garlic, 1 tomato, 0.25 tsp ground cumin, 0.5 tsp dried oregano, 0.25 tsp black pepper, the clove, the cinnamon stick, 1 tsp white vinegar and about 100 ml of the soaking water until completely smooth, then pass through a sieve for a silky adobo.
Season 200 g of beef chuck with 1 tsp salt. Melt 1 tsp lard in a small heavy pot or casserole over high heat and sear the beef for 5 minutes, turning, until well browned on every side.