Step 1: Prepare the Birria Beef & Hot Consommé

1. Soak the dried guajillo and ancho chilies in hot water for 10 minutes until softened.
2. In a blender As an Amazon Associate, I earn from qualifying purchases made through links on this site., combine the softened chilies, chipotle peppers, onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, smoked paprika, salt, and 1 cup of beef broth. Blend until smooth.
3. Place the beef chuck roast in a slow cooker or Instant Pot and pour the blended sauce over it. Add the remaining beef broth.
   • Slow Cooker: Cook on low for 6-8 hours or high for 4 hours until tender.
   • Instant Pot: Cook on high pressure for 45 minutes, then let it naturally release for 15 minutes.
4. Once cooked, shred the beef and mix it into the consommé.
5. For serving: Keep the consommé HOT and stir in lime juice and salt to enhance the flavor.

Step 2: Make the Pickled Onions & Jalapeños

1. In a small pot, combine 1 cup water, ½ cup apple cider vinegar, sugar, and salt over medium heat. Stir until dissolved.
2. Pour the hot mixture over the sliced red onions and jalapeños in a jar. Let sit for at least 30 minutes or refrigerate for up to 2 weeks.

Step 3: Make the Chilled Consommé Aioli

1. Take 2 tablespoons of the hot birria consommé and let it cool to room temperature.
2. In a bowl, whisk together mayo, sour cream, cooled consommé, lime juice, and smoked paprika until smooth.
3. Refrigerate until ready to serve (served cold).

Step 4: Make the Smash Burgers

1. In a mixing bowl, season the ground beef with salt and black pepper. Divide into 3-ounce portions and form into loose balls.
2. Heat a cast-iron skillet or griddle over high heat until smoking hot.
3. Place a beef portion onto the hot skillet and immediately smash it down using a heavy spatula or burger press until thin. Cook for 2 minutes per side, flipping once, until crispy and browned.
4. Transfer to a plate and repeat for the remaining burgers.

Step 5: Assemble the Quesabirria Smash Burgers

1. Heat a large griddle or skillet over medium heat and melt butter.
2. Sprinkle ¼ cup of shredded cheese directly onto the griddle to create a cheese crust slightly larger than the tortilla.
3. Immediately place a small flour tortilla on top of the melting cheese.
4. Add ¼ cup of shredded cheese on top of the tortilla, then place a smash burger patty and shredded birria beef on top.
5. Add pickled red onions, jalapeños, and fresh cilantro inside, then place the second tortilla on top.
6. Press down with a spatula and cook until the bottom is crispy and golden (about 2-3 minutes).
7. Flip and crust the second side with cheese by sprinkling shredded cheese on the griddle before placing the tortilla down. Cook until crispy and cheese is fully melted.
8. Remove from the heat and repeat for the remaining tortillas and fillings.

Step 6: Serve & Enjoy!

1. Drizzle each quesabirria smash burger with chilled consommé aioli and top with extra pickled red onions, jalapeños, and cilantro.
2. Serve with a hot bowl of birria consommé for dipping.
3. Enjoy the ultimate crispy, cheesy, and beefy fusion burger!

Pro Tips & Variations:

• Extra Cheese Crust: Let the cheese fully crisp before flipping for the perfect crunch.
• More Heat: Add extra pickled jalapeños inside the burger or to the aioli.
• Cheese Options: Use Monterey Jack, Oaxaca, or a spicy habanero cheese instead of (or with) Pepper Jack.
• Tortilla Upgrade: Use corn tortillas for a more authentic quesabirria feel.
• Dipping Bonus: Stir a little melted cheese into the consommé for a creamy dip.