Cheesy Quesabirria Lasagna with Consommé Dip Step-by-step instructions

Before you start

Ensure the braised beef birria is shredded and at room temperature for easier layering. Prepare the red chili consommé in a saucepan and keep it warm on the stove. Have the Oaxaca cheese shredded and ready, and chop the fresh cilantro and white onion for the final garnish.

Preheat the oven to 390°F (195°C) at least 20 minutes before baking to ensure the interior reaches the correct temperature quickly, promoting even cooking and optimal cheese crisping.

Instructions

Noodle Preparation

1. 1Prepare the layers
   Preheat the oven to 390°F (195°C). Pour the red chili consommé into a shallow bowl. Quickly dip each cooked lasagna sheet into the consommé until lightly coated, ensuring the noodles absorb the rich, spicy flavor before layering.
   Look for Noodles should be well-coated but not soggy
   Tip Dip the noodles just before placing them in the pan to maintain their structural integrity.

The lasagna sheets should be pliable and thoroughly coated in the red chili consommé. They should look vibrant and slightly stained by the spices. Ensure you have your workspace organized with the warm consommé and the baking dish positioned nearby so you can assemble the lasagna quickly, maintaining the optimal temperature for the ingredients.

Layering the Components

2. 2Assemble the lasagna
   Start with a layer of consommé-dipped lasagna sheets at the bottom of the 9x13 inch baking dish. Spread a portion of the shredded braised beef birria evenly over the sheets, followed by a generous layer of shredded Oaxaca cheese. Repeat the layers until all ingredients are used, finishing with a final layer of cheese.
   Look for Layers are evenly distributed
   Tip Use your hands to gently press down each layer to ensure a compact lasagna.

Each layer should be uniform, with the shredded beef distributed evenly across the surface of the noodles, followed by a consistent layer of Oaxaca cheese.

The dish should feel substantial and well-packed. Before moving to the oven, ensure the edges of the noodles are tucked in to prevent them from drying out or burning during the baking process.

Baking to Perfection

3. 3Bake and serve
   Place the baking dish in the preheated oven and bake for 28 minutes. The lasagna is ready when the cheese is melted and the edges are crisp and golden brown. Ensure the internal temperature of the beef reaches 145°F (63°C) and let the dish rest for at least 3 minutes. Garnish with diced white onion, fresh cilantro, and a squeeze of lime juice before serving with hot consommé on the side.
   Look for Cheese is bubbly and golden
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the lasagna rest for 5 minutes before slicing to keep the layers intact.

The lasagna should be bubbling, and the top layer of cheese must be golden brown with some crispy, darkened spots along the edges. The aroma of roasted chilies and melted cheese should be pronounced. Confirm that the beef is heated through to 145°F (63°C) before removing it from the oven to ensure safety and perfect texture.

Common mistakes

Avoid over-soaking the lasagna sheets, as this can cause them to become mushy and lose their texture in the oven. Aim for a quick dip that coats the surface without saturating the noodle.

Another common error is overcrowding the pan with too much beef, which can lead to a watery result; maintain a balanced ratio of beef to cheese for the best structure. Finally, do not skip the resting period, as this allows the layers to set, making it easier to slice.

How to tell it’s done

The lasagna is finished when the internal temperature of the beef reaches 145°F (63°C). Visually, the cheese should be bubbling across the surface and golden brown at the edges of the dish.

A knife inserted into the center should meet little resistance, indicating that the noodles are tender and the beef is heated through completely. The consommé should be steaming when served on the side, providing a hot, flavorful dipping sauce for each slice.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest