Birria Quesadilla Recipe

Toast chiles and aromatics

Heat a dry skillet over medium heat. Toast guajillo, ancho and pasilla chiles for about 20–30 seconds per side until fragrant but not burned. Remove, place in a bowl and cover with hot water to rehydrate for 15 minutes.

While chiles soak, char tomato and onion: place the quartered tomato and onion on the hot skillet and char until blackened in spots (about 6–8 minutes), turning as needed. Peel any large blackened skins from the tomato if desired. Set aside.

Drain chiles, reserve 1/2 cup soaking liquid. In a blender, combine rehydrated chiles (remove stems and seeds if not already), charred tomato, charred onion, garlic, apple cider vinegar, oregano, cumin, black pepper and 1/2 cup reserved chile soaking liquid (or beef stock). Blend until very smooth, adding a little more stock if needed to create a pourable sauce (about 3/4–1 cup total).

Sear short ribs

Season the short ribs with 1 tsp salt. Heat 2 tbs vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Brown ribs in batches, 2–3 minutes per side, until deeply browned. Transfer seared ribs to a plate.

Deglaze and braise: Pour the blended chile-tomato sauce into the pot and simmer 1–2 minutes, scraping up browned bits. Add seared short ribs, beef stock (3 cups), remaining 1/2 tsp salt, and bay leaf. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 2.5–3 hours until meat is fork-tender and easily shreds. Alternatively, braise in a 325°F (160°C) oven for 2.5–3 hours.

Shred and reduce sauce: Remove ribs, shred meat with two forks, discarding bones if used. If the braising liquid is thin, simmer it uncovered for 8–12 minutes to concentrate into a rich, slightly thickened Colorado sauce (adjust seasoning with additional salt to taste). Reserve 1 cup of the sauce/consommé for dipping and for folding into the quesadilla filling.

Prepare leek batter: In a small bowl whisk together 2 tbs flour, cold sparkling water, and a pinch (about 1/8 tsp) of salt until a slightly loose batter forms. Toss sliced leeks into the batter to coat lightly.

Heat oil to 350°F (175°C) in a small heavy skillet or pot. Fry small batches of battered leeks for 1–2 minutes until crisp and golden. Remove with a slotted spoon to paper towels and season immediately with 1/2 tsp salt. Keep warm or re-crisp briefly in a 350°F oven just before serving.

Thinly slice radishes and set aside for garnish.

Prepare filling: In a bowl combine shredded birria meat (about 2 cups) with 1/3–1/2 cup of the reserved Colorado sauce/consommé to moisten — the filling should be juicy but not soupy.

Heat a large skillet or griddle over medium. Lightly brush one side of a tortilla with a little rendered birria fat or oil. Place tortillas oil-side-down on the skillet.

Assemble the quesadilla: On the cooking side of each tortilla, sprinkle a thin layer (about 1/2 cup) of the cheese blend leaving a 1/2 inch border. Add about 1/2 cup of the moistened shredded birria meat across the center, then top with another 1/4 cup cheese. Fold the tortilla in half to make a half-moon or sandwich two tortillas for a double-decker quesadilla.

Cook until golden and crisp, 2–3 minutes per side, pressing gently with a spatula and adding a small splash of the reserved birria consommé around the edge of the tortilla if you like extra flavor and crispiness. Flip carefully and cook the other side until cheese is melted and exterior is crisp. Transfer to a cutting board and cut each quesadilla into 2–3 wedges.

Sunny-side eggs: In a small nonstick skillet, heat 1 tbs oil or butter over medium-low. Crack in 2 large eggs, cook gently until whites are set and edges are lacy but yolks remain runny (about 3–4 minutes). Season with a pinch of salt. If you prefer, baste with a spoon of hot oil to set tops without flipping.

Plate and garnish: Place baked/cut birria quesadilla wedges on plates. Top each plate with two sunny-side eggs (or one egg per serving if serving two). Scatter crispy leeks and sliced radish over the quesadillas. Add sliced avocado, sprinkle chopped cilantro and crumbled queso fresco. Serve with lime wedges and a small ramekin of reserved Colorado consommé for dipping.