01 -
Fill a pot with 1 liter of water and bring to a boil. Add all of the dried peppers and boil for 5 minutes. Remove from heat and let soak until soft, at least 15 minutes. Reserve the soaking liquid.
02 -
Heat a grill pan over high heat. Blister the tomatoes on all sides until they begin to peel, approximately 5 minutes. Remove from heat and set aside. Alternatively, broil in oven, turning as needed.
03 -
Pat the beef roast dry with paper towels and season generously with salt and pepper on all sides. Heat a Dutch oven over medium-high heat. Add the meat and sear on all sides until well-browned, approximately 10 minutes. Remove the pot from heat but leave the beef in the pot.
04 -
Preheat oven to 165°C (325°F). Add the blistered tomatoes to a blender. Remove stems from the soaked dried peppers and add peppers to the blender. Add the vinegar, garlic, black pepper, clove, cinnamon, cumin, thyme, oregano, and ¼ teaspoon salt. Add 60ml (¼ cup) of the chile pepper soaking water and blend until smooth.
05 -
For a smoother consistency, push the sauce through a fine mesh strainer using a spoon or spatula into the pot with the beef. Discard solids left in the strainer.
06 -
Coat the beef in the sauce. Add bay leaves to the pot. Cover and place in preheated oven. Cook for approximately 3 hours until the beef is tender and easily shreds with a fork.
07 -
Remove beef from sauce and shred using two forks. Mix with desired amount of pepper sauce, noting that more sauce increases spice level.
08 -
Heat a skillet over medium heat. Add 1 teaspoon butter and melt. Quickly dip a tortilla into the reserved chile pepper soaking liquid (optional but recommended for flavor) and place in the skillet.
09 -
Immediately distribute cheese evenly across the tortilla, followed by shredded birria. When cheese begins to melt, fold tortilla in half using a spatula. Cook 1-3 minutes per side until golden brown, reducing heat if necessary.
10 -
Cut quesadillas into wedges and serve with condiments like salsa, sour cream, lettuce, or guacamole. Offer small dishes of the remaining chile pepper soaking liquid for dipping.