Ingredients
Scale
- 3–4 lb chuck roast
- 3 tbsp SPG Blend
- Yellow mustard, for binder
- 1 large white onion, quartered
- 2 cups beef broth
- 3 Roma tomatoes, halved
- 5 cloves garlic
- 3 ancho chiles
- 3 guajillo peppers
- 2 cinnamon sticks
- 2 bay leaves
- 4 chipotle peppers in adobo
- 3 extra-large burrito tortillas
- 2 cups shredded Oaxaca cheese
- 1 medium white onion, diced
- 1 bunch fresh cilantro
- 3 limes
Instructions
- Cube the chuck roast into 2-inch pieces. Coat with yellow mustard and season with SPG Blend.
- Smoke the beef at 275°F for approximately 3 hours, until it reaches about 175°F internally.
- Meanwhile, boil the quartered onion, Roma tomatoes, garlic, ancho chiles, and guajillo peppers for 5 minutes.
- Transfer the boiled ingredients to a blender. Add 2 cups beef broth and chipotle peppers in adobo. Blend until smooth.
- Transfer the smoked beef to a Dutch oven. Pour the birria sauce over the beef and add cinnamon sticks and bay leaves.
- Cover and braise over low heat for 2–3 hours, or until the beef is fall-apart tender.
- Shred the beef and keep it warm in the cooking liquid.
- Heat a griddle or skillet over medium heat. Dip a tortilla in the birria fat or add approximately ¼ cup of fat to the pan.
- Warm the tortilla for 1 minute, then flip. Add Oaxaca cheese, shredded birria meat, lime juice, cilantro, diced onion, and more cheese.
- Fold the tortilla in half and cook for 3–4 minutes per side until golden brown and crispy.
- Cut each quesadilla into thirds and serve with warm birria broth for dipping and Enjoy!
- Prep Time: 30 Minutes
- Cook Time: 6 hours
- Category: Main dish
- Method: Griddle, Smoking
- Cuisine: Mexican
