Easy Quesabirria Recipe to Make at Home #quesabirria

In a pot, combine the beef chuck roast, beef short ribs, and beef broth. Bring to a boil, then reduce heat and simmer for about 2 hours until the meat is tender.

While the meat is cooking, prepare the chiles. Remove stems and seeds from the guajillo and ancho chiles, then soak them in hot water for about 15 minutes until softened.

In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, black pepper, and salt. Blend until smooth, adding a little soaking water if necessary to achieve a sauce-like consistency.

Once the meat is tender, remove it from the pot and shred it using two forks. Reserve the broth for dipping.

Mix the shredded meat with the blended sauce until well combined.

Heat a skillet over medium heat. Dip a tortilla in the reserved broth, then place it in the skillet.

Add a generous amount of the meat mixture and top with shredded cheese. Fold the tortilla in half and cook until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.

Repeat with remaining tortillas and filling.

Serve the quesabirria hot with chopped cilantro and lime wedges on the side, along with a small bowl of the reserved broth for dipping.

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