Quesabirria Quesadilla Recipe
Brisket Birria, shredded beef slow-cooked in chiles and garlic, with 3-Cheese Queso, shredded cheese and pico de gallo, in a flour tortilla. Served with a side of hand-crafted guacamole and sour cream.
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Ingredients
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Birria
Queso
Quesadilla Assembly
Method
Birria Preparation
- 1
Prepare the Chiles
In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Remove from heat and let them cool.
- 2
- 3
Cook the Brisket
In a large pot, add the brisket and pour the blended sauce over it. Add the remaining beef broth to cover the meat. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 3 hours, or until the brisket is tender and easily shredded.
- 4
Queso Preparation
- 5
Melt the Cheese
In a saucepan over medium-low heat, combine the Mexican blend cheese, queso blanco, and cream cheese. Stir continuously until melted and smooth.
Quesadilla Assembly
- 6
Assemble the Quesadilla
On one half of each tortilla, spread a layer of the melted queso, followed by a generous portion of the shredded birria. Top with pico de gallo and fold the tortilla in half.
- 7
Cook the Quesadilla
In a skillet over medium heat, cook the quesadilla for about 3-4 minutes on each side or until golden brown and crispy.
- 8
Serve
Serve the quesadillas hot with a side of guacamole and sour cream.
