Celebrate Cinco de Mayo next week with this smoky, cheesy, and delicious Quesabirria recipe by Chef Renan!

Birria

Recipe: Renan Lopes

Ingredients

  • 3 lbs. Brisket
  • 5 Tomatoes
  • 1 Spanish Onion
  • 6 Garlic Cloves
  • 6 dried Ancho Chiles
  • 1 can Chipotle Pepper in Adobo Sauce
  • 1/2 tsp. Cumin
  • 1 tsp. Oregano
  • 1/4 tsp. Cinnamon
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper

Method

  1. Cut brisket into 5 inch cubes and sear on all sides until golden brown. Reserve.
  2. Add ancho chiles to a pot with cold water and bring to a boil. Lower to a simmer and cook until the chiles are fully hydrated, about 10 minutes.
  3. Add to a blender the hydrated ancho, tomatoes, onions, garlic, chipotle peppers and sauce, cumin, oregano, cinnamon, salt and pepper. Add enough water to aid in the blending. (Pro tip: use some of the water used in boiling the ancho chiles to add some more heat and flavor to the broth, and add water to the can of chipotle pepper to rinse and get that last bit of adobo sauce.)
  4. To an Instant Pot, add the seared beef and the chile and spice blend.
  5. Top the beef with 3 cups of water, mixing the water into the blend.
  6. Set the Instant Pot to high for 1.5 hours.
  7. Once cooking is done, release pressure from the cooker and remove the beef from the liquid. Let the temperature of the brisket reduce so you can shred it by hand.
  8. Use a ladle to skim the rendered beef fat from the top of the liquid left in the Instant Pot. Reserve the fat if you are making quesabirria. (Pro tip: cool the liquid overnight with the fat. This will make it easier to remove by hand.)

Quesabirria

Recipe: Renan Lopes

Ingredients

  • 2 oz. Shredded Birria Meat, drained
  • 2 Corn Tortillas
  • 2 oz. Chihuahua Cheese, grated
  • ¬†2 Tbs. Birria Beef Fat, rendered
  • 1/2 cup Beef Consomm√©

Method

  1. Over medium-high heat, heat up a skillet.
  2. Add Birria beef fat and coat both sides of the tortillas.
  3. Add beef to one half of the tortilla and cheese to the other.
  4. Fold tortillas once cheese starts to melt.
  5. Make sure both sides of the tortilla are crispy and golden brown.
  6. Serve with a green salsa and the warmed Birria consommé (broth).