Regional flavors, traditional cooking techniques, and locally sourced ingredients are the calling cards at El Maya in Frostburg, Maryland. The restaurant’s name is a nod to Mayan heritage and honors the culture that built the first cities of what would become Mexico — the country owner Luis Carrizal and his business partners are from.
El Maya’s menu offers a wide variety of dishes — everything from basics like ala carte tacos and burritos to specialty pork dishes like the Carnitas Maya based on their Mexican grandmothers’ recipes to the Quesabirria Tacos that are one of Carrizal’s favorites.
“The Quesabirria Tacos represent everything El Maya stands for — rich flavors, slow cooking, and a sense of togetherness,” Carrizal says. “This recipe honors the roots of birria from Jalisco while adding our own touch with a perfect cheese melt and crispy tortilla. It’s the dish our guests ask for the most, often shared between friends and family with a bowl of steaming consommé.”
Carrizal says the Quesabirria Tacos are more than just food for him and his team: “They’re a celebration of culture, patience, and love for Mexican tradition.”
Quesabirria Tacos (Beef)
Makes 6 - 8 tacos (serves 2 – 3 customers)
For the meat & adobo marinade:
1.5 kg (3.3 lb) beef chuck or short rib, cut into large chunks
6 dried guajillo chiles
4 dried ancho chiles
2-3 dried chipotle or morita chiles (optional, for smoky heat)
1 T. oil (for toasting chiles)
8 garlic cloves
1 c. white vinegar
1 t. ground cumin
1 t. dried oregano
½ t. ground cloves (optional)
1 t. thyme
2 t. kosher salt
1 t. black pepper
2 bay leaves
4 c. beef broth (plus extra as needed)
For the tacos:
12 corn tortillas
2 c. shredded Oaxaca cheese (or mozzarella/Monterey Jack mix)
1 small white onion, finely chopped
Fresh cilantro, chopped
Lime wedges
For the consommé (broth):
2 c. strained cooking liquid from the birria
Prepare the adobo: Toast the dried chiles briefly in a dry skillet until fragrant (10-20 seconds per side). Soak them in hot water for 15-20 minutes until softened, then blend with the garlic, vinegar, cumin, oregano, cloves, thyme, salt, pepper, and a bit of the soaking liquid until smooth.
Marinate the meat: Place the beef in a large bowl, pour the adobo over it, add bay leaves, and mix well. Cover and marinate for at least 4 hours, ideally overnight.
Cook the birria: Sear the beef on all sides in a Dutch oven. Add the broth and cover. If cooking on a stovetop/oven, cook on low heat or at 160°C (325°F) for 3-4 hours; if cooking in a pressure cooker, cook on high pressure for 45-60 minutes, natural release.
When tender, shred the meat and reserve the cooking liquid (this is your consommé).
Assemble the tacos: Dip a corn tortilla lightly into the warm consommé, place it on a hot skillet, sprinkle cheese, add shredded beef, and fold. Cook until crispy and golden on both sides.
Serve with a small bowl of consommé for dipping, topped with onion, cilantro, and a squeeze of lime.