Birria Quesadilla Recipe
Quesadilla filled with birria meat, cilantro, onions, and white mexican cheese. Served with rice, lettuce, sour cream, pico de gallo, and guacamole.
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Ingredients
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Birria (beef) and consommé
Quesadillas and fillings
Sides and garnishes
Method
Birria (beef) and consommé
- 1
Prepare and toast chiles
Heat a dry skillet over medium heat. Toast guajillo, ancho and pasilla chiles for 30–45 seconds per side until fragrant but not burnt. Remove and set aside. In the same skillet add 1 tablespoon vegetable oil and briefly char the quartered onion and tomato (2–3 minutes) until lightly blackened.
- 2
Soak chiles
Place toasted chiles in a heatproof bowl and cover with very hot water. Let soak 15–20 minutes until softened. Reserve 1 cup of the soaking liquid (strained) for the sauce.
- 3
Make chile puree
Drain most of the soaking water, then combine softened chiles, charred onion and tomato, garlic, apple cider vinegar, oregano, cumin and black pepper in a blender. Add about 1/2 cup reserved soaking liquid and puree until smooth. If too thick, add up to 1/2 cup additional soaking liquid or water to reach a smooth sauce consistency. Taste and add up to 1–2 teaspoons salt, keeping in mind you'll season the cooking liquid later.
- 4
Brown the beef
Pat beef pieces dry and season lightly with salt. In a heavy pot or Dutch oven over medium-high heat, add 1 tablespoon oil and brown beef on all sides in batches, about 3–4 minutes per side. Remove browned beef and set aside.
- 5
Simmer birria
Reduce heat to medium, pour the chile puree into the pot and cook 2–3 minutes until fragrant. Return beef to the pot, add beef broth (or water) to cover the meat by about 1 inch, add bay leaves and bring to a simmer. Reduce heat to low, cover partially and simmer gently 2.5–3 hours until meat is fork-tender and easily shreds. Alternatively, cook in a slow cooker on low 6–8 hours or pressure cook (30–45 minutes high pressure).
- 6
Finish and shred
Remove beef to a cutting board, shred with two forks discarding any large fat pieces. Strain and reserve the cooking liquid (consommé). Skim fat if desired. Taste shredded meat and adjust seasoning with additional salt if needed. Keep meat warm in some reserved consommé to remain moist (about 1/4–1/2 cup consommé folded into the meat). Reserve 2 cups consommé for serving as a dipping broth.
Quesadillas and fillings
- 7
Assemble quesadillas
Heat a large skillet or griddle over medium heat and lightly brush with a little oil or butter. Lay one tortilla flat, sprinkle a thin, even layer (about 1/4–1/3 cup) of shredded cheese over half the tortilla. Top cheese with about 1/3 cup shredded birria, a sprinkle of chopped white onion (about 1 tablespoon) and chopped cilantro (about 1 tablespoon). Add another light sprinkle of cheese on top of the meat to help the quesadilla seal. Fold the tortilla over into a half-moon.
- 8
Cook quesadillas
Place assembled quesadilla on the hot skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden-brown and cheese is melted. Repeat with remaining tortillas and filling. Keep finished quesadillas warm in a low oven (200°F / 95°C) while finishing the rest.
- 9
Optional dip-ready technique
For a richer dipping experience, lightly dip the edge of each tortilla in a shallow bowl of warm consommé before placing on the skillet so it crisps with a reddish edge. Alternatively, spoon a little consommé inside the folded quesadilla prior to cooking (use sparingly to avoid sogginess).
Sides and garnishes & plating
- 10
Warm sides
Heat the cooked rice and lettuce (lettuce is used cold; if warmed rice is desired, reheat now). Warm the reserved consommé in a small pot until hot but not boiling.
- 11
Plate and serve
Place 1–2 quesadillas per plate. Add a scoop of rice, a portion of shredded lettuce, and small bowls or dollops of sour cream, pico de gallo and guacamole alongside. Pour or serve 1/4–1/2 cup warm consommé per person for dipping; add lime wedges on the side. Garnish quesadillas with extra cilantro and chopped onions if desired. Serve immediately while quesadillas are hot and cheese is melty.