Birria Quesadilla

Place pork shoulder chunks in a large heavy pot or Dutch oven. Add halved onion, peeled garlic cloves, toasted guajillo chiles (deseeded), cumin, oregano, beef broth, cinnamon stick, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5–3 hours until meat is fork-tender and shreds easily.

Remove meat with tongs and let cool slightly. Discard onion, garlic, and cinnamon stick from the broth. Shred meat by hand or with two forks into bite-sized pieces. Taste broth and adjust salt as needed. Keep broth warm on low heat.

Heat vegetable oil in a large skillet over medium-high heat. Lay one tortilla flat, place 1.5 oz shredded cheese and 2–3 tbsp shredded meat on one half, fold in half. Slide into the skillet.

Cook for 2–3 minutes per side until the tortilla is crispy and browned and cheese has melted. Transfer to a plate. Repeat with remaining tortillas, cheese, and meat.

Arrange quesadillas on a serving platter. Top with sliced white onion and chopped cilantro. Pour warm broth into a shallow bowl and place alongside for dipping, or drizzle broth over quesadillas. Serve with lime wedges.