Birria Quesadilla

Serves 4

Time 1 hour 45 minutes

Ingredients

1kg beef chuck, large pieces

1 red onion

1 knob of ginger, chopped into small pieces

1 mulato chilli, dried

3 ancho chilli peppers, dried   

4 guajillo chilli peppers, dried

4 cloves garlic, roughly chopped 

1 tbsp adobo chilli paste (optional)

2 tbsp white vinegar

1L beef stock

1 bunch of coriander, chopped

1 bunch of spring onion, chopped

Extra virgin olive oil

Salt and pepper

Spice Mix

2 tsp allspice

2 tsp white pepper

1 tbsp paprika

1 tbsp cumin 

1 tsp ground coriander

½ tsp ground cinnamon  

5-6 bay leaves 

To Serve

4 quesadilla

1 knob of butter

Manchego, grated

Mozzarella, grated

Salsa, to serve

Sour cream, to serve

Method

Place all spice mix ingredients in a large bowl and combine. Add the beef chunks and mix. 

Ensure the spices coat all chucks evenly. 

Transfer the beef to a pot on medium-high heat with a glug of olive oil. Reserve some of the dry spice mixes. Cook for 1-2 minutes on each side until the beef has browned. 

Set the stewpan aside. 

In another pan, bring to medium heat and add the mulato, ancho, guajillo chillies along with ginger, onion, garlic and adobo chilli paste and stir.  Add the remaining spice mixture and stir through. Add the coriander and spring onion and season with salt and pepper. Stir for a few minutes until fragrant, and the greens begin to wilt.

Pour the chilli mixture into the pot over the beef and add the stock and vinegar. Stir to combine. Bring the pot to a gentle simmer, then cook with the  lid on for 1 to 1.5 hours, or until the meat is tender and falls apart easily.

Use a fork to shred the beef pieces, set aside. 

Heat 2 quesadillas on a flat pan, then place a layer of beef, grated cheese, and a drizzle of beef chilli sauce then place another quesadilla on top of each. Add a teaspoon of butter to the pan. Twist the quesadillas around and allow them to absorb some of the butter. Once the bottom is crisp up and golden brown, flip it over and cook the other side and add some more cheese on top.

Layer the two quesadillas over each other. Serve with salsa and sour cream on top and an extra drizzle of beef chilli sauce.