Birria Stuffed Quesadilla Recipe
Make Birria Stuffed Quesadilla Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Birria
For the Quesadilla
Method
For the Birria
- 1
Prepare the Chilies
Remove the stems and seeds from the guajillo and ancho chilies. Soak them in hot water for about 15-20 minutes until softened.
- 2
Make the Marinade
In a blender, combine the soaked chilies, garlic cloves, onion, cumin seeds, oregano, salt, and black pepper. Blend until smooth, adding a bit of the soaking water if necessary to achieve a sauce-like consistency.
- 3
Marinate the Meat
Cut the chuck roast into large chunks and coat them with the marinade. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator.
- 4
Cook the Birria
In a large pot, heat vegetable oil over medium-high heat. Sear the marinated meat chunks until browned on all sides. Add the beef broth and bay leaves, bring to a boil, then reduce heat to low and simmer for 2.5 to 3 hours until the meat is tender.
- 5
For the Quesadilla
- 6
Assemble the Quesadilla
Heat a skillet over medium heat. Place a flour tortilla in the skillet, sprinkle one half with shredded cheese, add some shredded birria meat, and top with fresh cilantro. Fold the tortilla over to form a half-moon shape.
- 7
Cook the Quesadilla
Cook for about 2-3 minutes on each side until the tortilla is golden and crispy and the cheese is melted. Repeat with the remaining tortillas.
- 8
Serve
Cut the quesadillas into wedges and serve with lime wedges and a side of sour cream for dipping, along with the reserved birria broth.
