Birria Quesadillas Recipe (with Consomé Dipping Sauce)

Let's Make Birria Quesadillas

Looking for your next favorite appetizer? These birria quesadillas are exactly what you need.

Birria is a classic Mexican recipe of beef that is slow cooked until melt-in-your mouth tender. It was more traditionally made with goat or lamb, but today, beef is more common.

Birria is usually served as a stew with the cooking liquid, or consome, on the side, but you'll very often find it served as tacos.

This recipe gives traditional birria a spin and serves it up on lightly fried tortillas. They're the perfect combination of beef and cheese, a lot like quesabirria tacos, only we're using flour tortillas instead of corn, and putting them together a bit differently.

The key difference from quesabirria tacos is the tortilla and the build. Quesabirria uses corn tortillas dipped in consomé before frying. These use flour tortillas built as a full quesadilla - both sides crispy, cheese melted through, birria beef in the middle - then served with that same rich consomé on the side for dipping. Same flavor profile, different experience. Think of it as the appetizer version of your birria obsession.

This is also the best thing you can do with leftover birria. If you made a batch for birria tacos or a big pot of Mexican birria earlier in the week, this comes together in about 15 minutes and hits just what you need.

Let's talk about how to make birria quesadillas, shall we?

Birria Quesadillas Ingredients

• FOR THE BIRRIA RECIPE
• Dried Chilies. Ancho peppers, guajillos, and optional chile de arbol for a bit of extra spiciness.
• Vegetable Oil. For cooking.
• Vegetables. Onion, tomato, garlic.
• Seasonings. Mexican oregano, cinnamon, cumin, ground ginger, salt and black pepper.
• Liquids. Apple cider vinegar, beef stock.
• Beef Chuck Roast. You can use other cuts of beef, such as beef cheek (very popular), brisket, or shank. Or, consider lamb or goat, which are more traditional.
• FOR THE BIRRIA QUESADILLAS
• Vegetable Oil.
• Flour Tortillas. You can use corn tortillas if you'd like.
• Shredded Cheese. Use any melty cheese, like Oaxaca, Chihuahua, or Pepperjack, Monterrey Jack, etc.
• Optional Extras. Chopped white or red onion, chopped cilantro, sliced jalapenos.

How to Make Birria Quesadillas - Step by Step

MAKE THE BIRRIA SAUCE

Soften the Dried Peppers. Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken. Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.

Onions, Tomatoes, and Garlic. While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the onion and tomatoes and cook for 5 minutes to soften.

Add the garlic and cook another 1 minute, stirring.

Food Processor. Add the cooked onion, tomatoes and garlic to a food processor.

Remove the softened chilies and add to the food processor, but reserve the soaking liquid.

Spices and Process. Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick, but you can thin if needed with the reserved soaking liquid. Strain if desired to remove any unprocessed bits of skin.

MAKE THE BIRRIA

Cut the Beef. Cut the beef into large chunks and add to a large bowl.

Marinate. Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.

Cook Low and Slow. When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours on the stove top, or until the meat is fork tender and easy to shred. It should be fairly saucy.

You can also use your slow cooker or Instant Pot - cook on high for 3-4 hours, or on low for 6-8 hours, or until the meat is fall-apart tender.

Shred the Beef. Shred the meat with forks to your preference. Reserve most of the birria sauce (consome).

MAKE THE BIRRIA QUESADILLAS

Prep the Pan. Heat vegetable oil in a large pan or skillet to medium-high heat. Set one tortilla into the pan.

OPTIONAL: Dip the tortilla first or brush it with the birria consome (liquid/sauce) for extra color and flavor.

Layer with Cheese and Birria. Spread on ½ cup shredded cheese, then shredded birria meat. Add onions, jalapenos, and cilantro if using. Cook 1-2 minutes, or utnil the bottom tortilla becomes crispy.

Flip and Repeat. Top with another flour tortilla and flip. Cook another 1-2 minutes, or until the bottom tortilla becomes crispy and golden brown. Repeat with remaining tortillas.

Slice and Serve. Slice the quesadillas on a cutting board and serve with the reserved birria consomé for dipping. That rich, spiced dipping broth is what makes these. See my Birria Sauce (Consomé) recipe for more on how to make and use it. Serve with sour cream, hot sauce, pico de gallo, or spicy guacamole.

Boom! Done! Your birria quesadillas are ready to serve. Look at all that cheese! And birria beef! You're going to love these. Don't eat them all in one sitting.

Make Ahead and Storage

Make the birria up to 2 days ahead and refrigerate separately from the consomé. Fry the quesadillas fresh when you're ready to serve. Assembled quesadillas don't reheat well. Store any leftover birria beef and consomé in airtight containers in the fridge for up to 5 days or freeze for up to 3 months.

That's it, my friends. I hope you enjoy this birria quesadilla recipe. Let me know if you make it. I'd love to hear how it turned out for you.

More Birria Recipes to Try

• Birria Ramen
• Birria Nachos

More Mexican Recipes to Try

• Carnitas (Mexican Pulled Pork Tacos)
• Beef Barbacoa
• Spicy Chorizo Tacos (with Homemade Chorizo)
• Shrimp Tacos with Creamy Jalapeno Sauce
• Cochinita Pibil
• Restaurant Style Quesadillas
• Taco Sauce

Birria Quesadillas FAQ

What is a birria quesadilla?

A birria quesadilla is a flour or corn tortilla quesadilla filled with slow-braised shredded birria beef and melted cheese, served with birria consomé (the rich, spiced braising liquid) on the side for dipping. Think of it as the cheesy, dippable cousin of birria tacos. The consomé dipping sauce is what separates it from a standard beef quesadilla and what makes it so addictive.

What's the difference between birria quesadillas and quesabirria tacos?

The main differences are the tortilla and how you assemble them. Quesabirria tacos use corn tortillas that are dipped in the consomé before frying, then folded taco-style with cheese and birria inside. Birria quesadillas typically use flour tortillas assembled as a full quesadilla, with two tortillas with cheese and beef in the middle, pressed and fried until crispy on both sides. Same flavors, different format and texture. Quesabirria is saucier and crispier on the outside from the consomé dip. Birria quesadillas are cheesier and more filling.

What cheese is best for birria quesadillas?

Oaxaca cheese is the first choice. It melts nicely, stretches well, and has a mild flavor that lets the birria shine. Chihuahua cheese is a close second with great melt and slightly more richness. Monterey Jack works well as an accessible alternative. Pepper Jack is a good option if you want extra heat. Avoid pre-shredded bagged cheese if possible. The anti-caking agents interfere with proper melting. Shred it yourself from a block for the best result.

Can I use corn tortillas instead of flour?

Yes. Corn tortillas make a crispier, more traditional version that's closer to quesabirria tacos. Flour tortillas are more pliable and hold together as a full quesadilla more easily, while corn tortillas are smaller and more delicate. If you use corn, dip them in the consomé before frying for extra flavor and color, and fold them taco-style rather than building a full two-tortilla quesadilla.

Can I make these with leftover birria?

Yes, and it's the perfect use for it. If you have leftover birria from a previous batch, skip straight to the quesadilla assembly steps. Reheat the beef and consomé on the stovetop, build the quesadillas, and fry them fresh. The whole thing comes together in about 15 minutes. Leftover birria actually tastes better the next day, so day-two quesadillas are genuinely excellent.