Cal-Mex Quesabirria

Yield: 55 servings for mini tortillas

To make the Colorado Paste:

Bring a pot of water to a boil and submerge the chilies in the water, using a small plate to weigh them down. Let sit until completely soft ( about 30 minutes) then drain. Remove stems and de-seed.

Put all chilies, onion, garlic, stock and salt in a blender jar, and blend until completely smooth-reserve.

To make the Birria:

In a deep stock pot, heat the vegetable oil until just smoking.. Add the onion and split garlic cloves and char until almost black.

Reduce the heat to medium and immediately add the large chunks of beef and the colorado paste, turning to coat on all sides.

Add the stock or water and spices. Cover with a lid and simmer for 4-5 hours, or until beef is fork tender.

Remove the meat, shredding with forks or by hand. Moisten with a little of the broth to keep the meat from drying out. Double strain the broth and reserve.

To make the Quesabirria:

On a lightly greased griddle, warm the corn tortillas. Top with a generous handful of cheese and a spoonful of the shredded beef. Place a warm tortilla on top and proceed as for quesadillas.

** For smaller servings, do not add a top tortilla, just fold the tortilla in 1/2.

Top each griddled quesadilla with shredded cabbage, radishes and cilantro as you like.

Serve with hot broth on the side for dipping– hot sauce and lime wedges

Recipe courtesy of Chef Barbara Alexander / Photo credit David Siegel Insight Studio