Ingredients:  For the meat (birria):  500g of beef (skirt, chamorro or carnaza), cut into pieces, 2 cups of beef broth, 3 guajillo chiles, seeds removed, 2 ancho chiles, seeds removed, 3 cloves garlic, peeled, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, Salt to taste, Black pepper to taste, 1 bay leaf. For the quesabirrias:  Corn tortillas, Oaxaca cheese or grated mozzarella cheese, Vegetable oil for frying. For the consommé (optional):  Beef broth, Fresh cilantro, chopped, Onion, finely chopped, Lemon wedges.

Preparation:  Preparation of the meat (birria):  In a large pot, place the meat, beef broth, guajillo chiles, ancho chiles, garlic, cumin, oregano, salt, pepper and bay leaf. Cook over medium heat until the meat is tender and the flavor of the chiles has been absorbed, approximately 2-3 hours. Shred the meat:  Remove the cooked meat and shred it with the help of two forks. Reserve the birria broth. Stuffing for the quesabirrias:  In a large frying pan, heat a little oil. Add the shredded meat and cook until lightly browned. While the meat is cooking, heat the tortillas in another skillet. Assemble the quesabirrias:  Place a portion of browned meat on a tortilla and add a generous amount of grated cheese. Fold the tortilla in half, creating the quesabirria. Fry the quesabirrias:  In a frying pan, heat a little oil and brown the quesabirrias on both sides until the cheese is completely melted and the tortilla is crispy. Prepare the optional consommé):  Heat the reserved birria broth and serve it hot. Offer chopped cilantro, chopped onion, and lime wedges as accompaniments. Serve:  Serve the quesabirrias hot along with the consommé and accompaniments. Enjoy your homemade quesabirrias! You can dip them in the broth before each bite for an even more delicious experience.