5 lbs brisket, cut into chunks and seasoned with salt
Corn tortillas
Mozzarella and provolone blend, shredded (a sharper melt for the quesabirria)
1 cup vegetable oil
Beef or chicken stock (or water), as needed
Cilantro and diced onion, for serving
Chile Paste
10 guajillo chiles, stemmed
4 chile morita, stemmed
1 roma tomato
6 garlic cloves
1 medium onion
2 tbsp apple cider vinegar
1 tsp cumin
1 tbsp salt
2 tsp oregano
5 whole cloves
1 bay leaf
2 tsp black pepper
Directions
Season the brisket chunks with salt.
In a pot of water, boil the guajillo chiles, morita chiles, roma tomato, garlic, and onion for 5-10 minutes until the chiles soften. Strain and reserve the water.
Blend the softened chiles and aromatics with the apple cider vinegar, cumin, salt, oregano, cloves, bay leaf, and black pepper into a smooth paste.
In a pot, heat 1 cup vegetable oil and add the chile paste.
Add the brisket, then pour in the reserved chile water (topping up with beef/chicken stock or water) until the meat is covered.
Boil for 3-4 hours until the meat is fork-tender.
Shred the meat. Dip corn tortillas in the red fat on top, fill with meat and the cheese blend, and crisp on a hot skillet until the cheese melts and the tortillas are golden.
Serve with a bowl of the consomme for dipping, topped with cilantro and onion.
NOTE: Ancho chiles were skipped so the guajillo flavor stands out. Birria is traditionally made with chuck roll, but top round or brisket give a great result here (the tough, non-fatty areas add an iron taste that complements the cheese and juices). Adapted from Andres Galindo's quesabirria, via Daniel & Eunice on Instagram.
