Birria Roast Beef Quesadilla Recipe

Cooking Instructions

1. 1

   Prepare the Birria

   In a large pot, heat olive oil over medium heat. Season the chuck roast with salt, pepper, cumin, and chili powder. Sear the roast on all sides until browned, then remove it from the pot.

2. 2

   Cook the Aromatics

   In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent.

3. 3

   Simmer the Roast

   Return the seared roast to the pot. Add beef broth, bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours or until the meat is tender.

4. 4

   Shred the Beef

   Once cooked, remove the roast from the pot and shred it with two forks. Reserve the broth.

5. 5

   Prepare the Vegetables

   In a skillet, add some olive oil and sauté the grated carrot, diced zucchini, and spinach until slightly softened.

6. 6

   Assemble the Quesadilla

   On one half of each tortilla, layer shredded beef, sautéed vegetables, and Chihuahua cheese. Fold the tortilla in half.

7. 7

   Cook the Quesadilla

   In a skillet over medium heat, cook each quesadilla until the tortillas are golden brown and the cheese has melted, about 3-4 minutes per side.

8. 8

   Serve

   Cut each quesadilla into wedges and serve with reserved broth for dipping.