Birria Quesadillas

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 - the Recipe Method

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 reserved liquid consome (birria sauce) for dipping, alongside your favorites, like sour cream, hot sauce, pico de gallo, or spicy guacamole.

Hungry for More Birria?

• Birria Tacos
• Birria Ramen
• Birria Nachos

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