Spanish colonists accidentally created quesabirria in 1600s Jalisco when Moorish spice techniques met indigenous Mexican goat stewing methods.
Castiza Quesabirria
Dive into our Castiza Quesabirria, where succulent beef meets ooey-gooey melted cheese, all encased in a perfectly crispy tortilla. This delightful twist on a classic favorite is elevated with authentic Spanish spices and a slow-cooking technique that ensures every bite is bursting with flavor. Get ready to indulge in a savory experience that will have your taste buds dancing!
Prep
30
min
Cook
180
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- Pimiento choricero
- 3 dientes de ajo
- 1 cebolla
- 1 pimiento rojo
- 2 tomates
- Ñora
🥩Meat & Seafood(3)
- Caldo de carne
- 500 g costilla de ternera (1.1 lbs)
- 300 g morcillo (0.66 lbs)
🥛Dairy & Eggs(1)
- Queso Arzúa-Ulloa
🫙Pantry Staples(2)
- Pan chapata
- Aceite de oliva
🧂Spices & Seasonings(6)
- Pimienta negra
- Canela
- Clavo
- Comino
- Orégano
- Pimentón de la Vera (dulce y picante)
📦Other(1)
- Guindilla seca
👨🍳 Instructions
- 1
Toast cinnamon, black pepper, and clove. Add tomato, garlic, onion, red pepper, ñora, choricero, and dried chili. Incorporate paprika, oregano, and cumin. Cover with water and cook for 10 minutes. Blend until smooth.
- 2
Brown the beef rib and shank. Deglaze with beef broth. Cover with the marinade and water. Cook for 3 hours until the meat falls apart. Shred the meat and strain the broth.
- 3
Let the broth rest and remove the solid fat. Use it to toast the ciabatta until crispy.
- 4
Assemble with Arzúa-Ulloa cheese and meat. Bake until the cheese melts and press down. Serve with hot broth on the side for dipping.
💡 Pro Tips
- ✓Toast whole spices (cinnamon, black pepper, clove) for 2-3 minutes until fragrant before adding to the marinade because toasting releases volatile oils that are 3-4 times more potent than untoasted spices.technique2-3 minutes
- ✓Cook the beef at 275-285°F for exactly 3 hours because collagen converts to gelatin optimally at this temperature range, yielding maximum shreddability without drying out the meat.timing275-285°F, 3 hours
- ✓Let the broth rest for 15-20 minutes after cooking so fat solidifies and separates cleanly, allowing you to remove it without losing flavorful liquid underneath.timing15-20 minutes
- ✓Use the rendered fat from the broth to toast ciabatta because it contains concentrated beef flavors and has a smoke point of 400°F, perfect for achieving crispy bread without burning.technique400°F smoke point
- ✓Press the assembled quesabirria with a heavy pan for 30-45 seconds after cheese melts to create proper adhesion between tortilla layers and compress filling for optimal bite structure.technique30-45 seconds
Share this recipe
Prep
30
min
Cook
180
min
Serves
2
people
Level
intermediate
Share this recipe
Spanish colonists accidentally created quesabirria in 1600s Jalisco when Moorish spice techniques met indigenous Mexican goat stewing methods.
Castiza Quesabirria
Dive into our Castiza Quesabirria, where succulent beef meets ooey-gooey melted cheese, all encased in a perfectly crispy tortilla. This delightful twist on a classic favorite is elevated with authentic Spanish spices and a slow-cooking technique that ensures every bite is bursting with flavor. Get ready to indulge in a savory experience that will have your taste buds dancing!
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- Pimiento choricero
- 3 dientes de ajo
- 1 cebolla
- 1 pimiento rojo
- 2 tomates
- Ñora
🥩Meat & Seafood(3)
- Caldo de carne
- 500 g costilla de ternera (1.1 lbs)
- 300 g morcillo (0.66 lbs)
🥛Dairy & Eggs(1)
- Queso Arzúa-Ulloa
🫙Pantry Staples(2)
- Pan chapata
- Aceite de oliva
🧂Spices & Seasonings(6)
- Pimienta negra
- Canela
- Clavo
- Comino
- Orégano
- Pimentón de la Vera (dulce y picante)
📦Other(1)
- Guindilla seca
👨🍳 Instructions
- 1
Toast cinnamon, black pepper, and clove. Add tomato, garlic, onion, red pepper, ñora, choricero, and dried chili. Incorporate paprika, oregano, and cumin. Cover with water and cook for 10 minutes. Blend until smooth.
- 2
Brown the beef rib and shank. Deglaze with beef broth. Cover with the marinade and water. Cook for 3 hours until the meat falls apart. Shred the meat and strain the broth.
- 3
Let the broth rest and remove the solid fat. Use it to toast the ciabatta until crispy.
- 4
Assemble with Arzúa-Ulloa cheese and meat. Bake until the cheese melts and press down. Serve with hot broth on the side for dipping.
💡 Pro Tips
- ✓Toast whole spices (cinnamon, black pepper, clove) for 2-3 minutes until fragrant before adding to the marinade because toasting releases volatile oils that are 3-4 times more potent than untoasted spices.technique2-3 minutes
- ✓Cook the beef at 275-285°F for exactly 3 hours because collagen converts to gelatin optimally at this temperature range, yielding maximum shreddability without drying out the meat.timing275-285°F, 3 hours
- ✓Let the broth rest for 15-20 minutes after cooking so fat solidifies and separates cleanly, allowing you to remove it without losing flavorful liquid underneath.timing15-20 minutes
- ✓Use the rendered fat from the broth to toast ciabatta because it contains concentrated beef flavors and has a smoke point of 400°F, perfect for achieving crispy bread without burning.technique400°F smoke point
- ✓Press the assembled quesabirria with a heavy pan for 30-45 seconds after cheese melts to create proper adhesion between tortilla layers and compress filling for optimal bite structure.technique30-45 seconds