Cheesy Beef Birria Dip (Print version)
A hot, melty birria dip layered with tender chile-braised beef, Oaxaca cheese, Monterey Jack, and a spoonful of rich consomme.
# Ingredients:
For the birria beef
01 -
3 lb (1.4 kg) beef chuck roast, cut into 3-inch pieces
02 -
2 teaspoons kosher salt, plus more to taste
03 -
1 teaspoon black pepper
04 -
1 tablespoon neutral oil
05 -
4 dried guajillo chiles, stemmed and seeded
06 -
2 dried ancho chiles, stemmed and seeded
07 -
1 dried chile de arbol, optional
08 -
1 medium white onion, quartered
09 -
4 cloves garlic
10 -
1 Roma tomato, chopped
11 -
2 tablespoons apple cider vinegar
12 -
2 teaspoons Mexican oregano
13 -
1 teaspoon ground cumin
14 -
1/4 teaspoon ground cinnamon
15 -
2 bay leaves
16 -
3 cups (720 ml) beef broth, divided
For the dip
17 -
8 oz (225 g) cream cheese, softened
18 -
2 cups (225 g) shredded Oaxaca cheese
19 -
1 cup (115 g) shredded Monterey Jack cheese
20 -
1/2 cup (120 ml) birria consomme, plus more for serving
21 -
1/3 cup finely diced white onion
22 -
1/4 cup chopped fresh cilantro
23 -
1 lime, cut into wedges
24 -
Thick tortilla chips or warm tortillas, for serving
# Instructions:
01 -
Toast the guajillo, ancho, and chile de arbol in a dry skillet over medium heat for 10-15 seconds per side until fragrant. Cover with hot water and soak for 15 minutes, then drain.
02 -
Blend the softened chiles with the onion, garlic, tomato, vinegar, oregano, cumin, cinnamon, and 1 cup of beef broth until very smooth.
03 -
Season the beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat and sear the beef in batches until browned on two sides.
04 -
Return all beef to the pot. Add the chile sauce, bay leaves, and remaining 2 cups beef broth. Cover and simmer gently for 3-3 1/2 hours, or bake covered at 325°F (165°C), until the beef shreds easily.
05 -
Remove the bay leaves. Transfer the beef to a bowl and shred it with forks. Skim excess fat from the consomme if needed, then reserve the liquid.
06 -
Heat the oven to 375°F (190°C). In a 10-inch ovenproof skillet, stir 3 cups shredded birria beef with cream cheese, 1 cup Oaxaca cheese, 1/2 cup Monterey Jack, and 1/2 cup consomme.
07 -
Top with the remaining Oaxaca and Monterey Jack. Bake for 15-18 minutes until bubbling and melted. Garnish with diced onion, cilantro, and lime, then serve hot with chips and extra consomme.
# Good to know:
01 -
Makes one 10-inch skillet dip, about 8 appetizer servings.
02 -
The birria beef can be cooked up to 3 days ahead.
03 -
Serve with extra warm consomme for spooning or dipping.