• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauce Recipes
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Recipes » Birria Quesadillas

Birria Quesadillas

by Mike Hultquist · Dec 28, 2022 · 16 Comments

Jump to Recipe Save Saved!
Birria Quesadillas Recipe

These birria quesadillas are the perfect appetizer with tender shredded Mexican birria and lots of melty cheese, served with birria sauce for dipping.

Birria Quesadillas Recipe

Birria Quesadillas Recipe

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.

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

A platter of fresh 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.
Dipping a Birria Quesadilla into the birria consome

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.

Chili paste to make braised birria

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.

Coating the cubed meat in chili paste

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.

Simmering the Mexican Birria in a large pot

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).

Shredding the Mexican Birria in a bowl

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.

Making Birria Quesadillas in a hot pan, first melting the cheese, then topping with Mexican birria

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.

Finishing and slicing fresh Birria Quesadillas

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.

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.

Fresh Birria Quesadillas on a platter for serving, with sauce on the side

Recipe Tips & Notes

  • For more tips and notes on how to make birria de res, check out my Mexican Birria Recipe.
  • Cheese Options. Any melty cheese will work to make quesadillas. I prefer a Mexican blend for this recipe, but you can use others like cheddar, Monterey jack, spicy pepper jack, mozzarella, or your favorites.

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.

Cookbook Recommendations

If you love traditional Mexican cooking, I love these cookbooks with recipes from all over Mexico. Definitely recommended.

  • Mexico: The Cookbook (affiliate link, my friends!)
  • Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
Fresh, cheesy Birria Quesadillas ready to serve

Hungry for More Birria?

  • Birria Tacos
  • Birria Ramen
  • Birria Nachos

Check Out These Other Popular Recipes

  • Carnitas (Mexican Pulled Pork Tacos)
  • Beef Barbacoa
  • Spicy Chorizo Tacos (with Homemade Chorizo)
  • Shrimp Tacos with Creamy Jalapeno Sauce
  • Cochinita Pibil
  • Taco Sauce
A cheesy Birria Quesadilla being dunked into birria sauce (consome)

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Birria Quesadillas Recipe
Print

Birria Quesadillas Recipe

These birria quesadillas are the perfect appetizer with tender shredded Mexican birria and lots of melty cheese, served with birria sauce for dipping.
Save Recipe Saved!
Course: Appetizer
Cuisine: American, Mexican, Tex Mex
Keyword: beef, birria, cheese, tortillas
Prep Time: 10 minutes minutes
Cook Time: 3 hours hours 30 minutes minutes
Calories: 851kcal
Author: Mike Hultquist
Servings: 8 quesadillas
Tap or hover to scale
5 from 4 votes
Leave a Review

Ingredients

FOR THE BIRRIA RECIPE

  • 5 ancho peppers
  • 5 guajillo peppers
  • 2-3 chiles de arbol optional for spicier
  • 1 tablespoon vegetable oil
  • 1 large white onion chopped
  • 3 large tomatoes chopped
  • 5 cloves garlic chopped
  • 1 tablespoon Mexican oregano
  • 1 tablespoon sea salt or to taste
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • ½ cup apple cider vinegar
  • 2 large roasted tomatoes chopped
  • 4 cups beef stock separated
  • 4 pound boneless beef chuck Or you can use beef shank or brisket - try with lamb shoulder. See Recipe Notes.

FOR THE BIRRIA QUESADILLAS

  • 2 tablespoons vegetable oil or more as needed
  • 16 flour tortillas taco sized
  • 4 cups shredded Mexican cheese Use any melty cheese, like Oaxaca, Chihuahua, or Pepperjack, Monterrey Jack, etc
  • Optional Extras. Chopped white or red onion, chopped cilantro, sliced jalapenos.

Instructions

MAKE THE BIRRIA SAUCE

  • 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.
  • 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.
  • 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.
  • 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 into large chunks and add to a large bowl.
  • 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.
  • 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, or until the meat is fork tender and easy to shred. It should be fairly saucy.
  • Shred the meat with forks to your preference. Reserve most of the birria sauce (consome).

MAKE THE BIRRIA QUESADILLAS

  • Heat vegetable oil in a large pan or skillet. Set one tortilla into the pan.
  • 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.
  • Top with another flour tortilla and flip. Cook another 1-2 minutes, or until the bottom tortilla becomes crispy. Repeat with remaining tortillas.
  • Slice and serve with reserved liquid consome (birria sauce) for dipping.

Notes

You can use other cuts of meat to make birria. Beef is more popularly used today, but lamb and goat are more traditional. For beef, consider beef cheek, chuck roast, brisket or shank. For lamb and goat, consider shoulder or belly.

Nutrition Information

Calories: 851kcal   Carbohydrates: 41g   Protein: 66g   Fat: 48g   Saturated Fat: 21g   Polyunsaturated Fat: 6g   Monounsaturated Fat: 20g   Trans Fat: 2g   Cholesterol: 191mg   Sodium: 2179mg   Potassium: 1354mg   Fiber: 5g   Sugar: 7g   Vitamin A: 1951IU   Vitamin C: 9mg   Calcium: 811mg   Iron: 8mg
Birria Quesadillas Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Carmelina Columbia Barker says

    July 10, 2023 at 4:18 am

    5 stars
    Easy to make. It was a big hit. Making it again soon.
    Thanks Mike.

    Reply
    • Mike Hultquist says

      July 10, 2023 at 5:56 am

      Thanks, Carmelina!

      Reply
  2. Jean says

    May 17, 2023 at 2:06 pm

    This was so delicious and easy to make. I used chicken instead of beef and it came out wonderful.

    Reply
    • Mike Hultquist says

      May 18, 2023 at 7:27 am

      Excellent, Jean!

      Reply
  3. Carly says

    February 14, 2023 at 5:58 am

    5 stars
    This was absolutely the best. Was a big hit. Will definitely make again.

    Thanks Mike!!!

    Reply
    • Mike Hultquist says

      February 14, 2023 at 6:32 am

      Awesome! Thanks, Carly! Glad it was enjoyed.

      Reply
  4. Suzie says

    December 29, 2022 at 11:13 am

    5 stars
    These were absolutely delicious!!!! Followed recipe exactly!

    Reply
    • Mike Hultquist says

      December 29, 2022 at 12:51 pm

      Glad you enjoyed it, Suzie!!

      Reply
  5. Bill says

    December 28, 2022 at 5:30 pm

    I can't do a whole quesadilla, so I usually get just a six pack of dilla...

    Groan!-

    Reply
    • Mike Hultquist says

      December 28, 2022 at 11:35 pm

      LOL.

      Reply
  6. Judith Stewart says

    December 28, 2022 at 11:32 am

    5 stars
    These are SO GOOD! I made them with goat meat. Make these now!

    Reply
    • Mike Hultquist says

      December 28, 2022 at 12:13 pm

      Perfection!!

      Reply
  7. Linda says

    December 28, 2022 at 8:01 am

    Can you use a can of roasted tomatoes instead of fresh?

    Reply
    • Mike Hultquist says

      December 28, 2022 at 8:06 am

      Absolutely!

      Reply
  8. Ramya says

    December 28, 2022 at 6:37 am

    Cant wait to make this soon for me can i use mushrooms/vegetable broth and vegan cheese i never had birria quesadillas before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    Reply
    • Mike Hultquist says

      December 28, 2022 at 7:53 am

      Thanks, Ramya.

      Reply

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican Cajun Sauces Seasonings
Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2024 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD