Why You’ll Love This Recipe
The beauty of a Birria Quesadilla lies in its combination of juicy, flavorful birria meat with melted cheese and a crispy tortilla. The slow-cooked beef, seasoned with a variety of spices and chiles, creates a rich and savory filling, while the gooey cheese adds a deliciously creamy texture. The crispy tortilla, lightly buttered and toasted, seals everything together in a perfect bite. Whether you’re a fan of traditional birria or simply love quesadillas, this dish is sure to become a new favorite.
Ingredients
Birria
- 4 guajillo chile peppers (dried)
- 3 ancho chile peppers (dried)
- 4 chile de arbol peppers (dried)
- 4 roma tomatoes (approximately 1 pound)
- 3 pounds chuck roast (any weight between 2-4 pounds will work)
- Salt
- Black pepper
- Olive oil
- 2 tablespoons white vinegar
- 4 cloves garlic
- 2 teaspoons black pepper
- ¼ teaspoon ground cloves (or allspice)
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon cumin
- ⅛ teaspoon dried thyme
- ⅛ teaspoon dried oregano
- 2 bay leaves
For Each Quesadilla
- 1 teaspoon butter (per quesadilla)
- 1 large flour tortilla (per quesadilla)
- ¾ cup Oaxaca cheese (or mozzarella, pepperjack, or Monterey jack) (per quesadilla)
- ¾ cup birria (from recipe above) (per quesadilla)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Birria:
- Prepare the chiles: Remove the stems and seeds from the guajillo, ancho, and chile de arbol peppers. Place them in a pan over medium heat and toast them lightly for 1-2 minutes until fragrant.
- Blend the sauce: In a blender, combine the toasted chiles, roma tomatoes, garlic, vinegar, black pepper, ground cloves (or allspice), cinnamon, cumin, thyme, oregano, and 1-2 cups of water. Blend until smooth.
- Cook the beef: Heat olive oil in a large pot or Dutch oven over medium heat. Season the chuck roast with salt and black pepper, then sear the beef on all sides until browned. Remove the beef and set it aside.
- Make the birria: In the same pot, pour in the blended sauce, scraping up any browned bits from the bottom of the pan. Return the beef to the pot and add 2 bay leaves. Add enough water to cover the meat. Bring to a boil, then lower the heat to a simmer. Cover the pot and cook for 2.5-3 hours, or until the meat is fork-tender and easily shreds.
- Shred the beef: Once the birria is done, remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot with some of the cooking liquid to keep it moist.
For the Quesadilla:
- Prepare the quesadilla: Heat a skillet over medium heat and add 1 teaspoon of butter for each quesadilla. Place the large flour tortilla in the skillet and toast for about 1 minute on each side until slightly golden and crispy.
- Assemble the quesadilla: Once the tortilla is toasted, spread ¾ cup of shredded Oaxaca cheese (or your preferred cheese) on one half of the tortilla. Add ¾ cup of shredded birria on top of the cheese.
- Cook the quesadilla: Fold the tortilla in half, covering the cheese and birria. Cook for 1-2 minutes on each side, pressing gently with a spatula, until the cheese is melted and the tortilla is golden brown and crispy.
- Serve: Remove from the skillet, cut into wedges, and serve immediately with a side of consomé (the cooking liquid from the birria) for dipping.
Servings and Timing
- Servings: 4 quesadillas
- Prep time: 20 minutes
- Cook time for birria: 2.5-3 hours
- Cook time for quesadillas: 5 minutes per quesadilla
- Total time: 3-4 hours (including cooking the birria)
Variations
- Add toppings: Top your Birria Quesadilla with fresh cilantro, diced onions, a squeeze of lime, or a drizzle of hot sauce for added flavor.
- Make it spicy: If you enjoy more heat, you can add additional chile de arbol peppers or a bit of chipotle for a smoky kick.
- Different meats: If you prefer chicken or lamb, you can substitute the chuck roast with those proteins. The cooking times may vary slightly depending on the meat used.
- Vegan option: Use a plant-based meat substitute, such as jackfruit, in place of the beef. You can also swap the cheese for a vegan cheese alternative.
Storage/Reheating
- Storage: Store any leftover birria in an airtight container in the refrigerator for up to 3-4 days. The quesadillas should be stored separately to maintain their crispness.
- Reheating: Reheat the birria on the stovetop, adding a bit of water or broth to keep it moist. For the quesadillas, reheat them in a skillet over medium heat for a few minutes on each side until warm and crispy again.
FAQs
1. Can I make Birria Quesadillas ahead of time?
Yes, you can prepare the birria in advance and store it in the fridge for up to 3-4 days. When ready to serve, make the quesadillas fresh for the best texture.
2. Can I use a different type of cheese for the quesadilla?
Yes, you can use mozzarella, pepperjack, or Monterey jack cheese if you prefer. Oaxaca cheese is traditional, but any melting cheese will work well.
3. How do I make the birria spicier?
To add more heat, you can use more chile de arbol peppers or add a spicy salsa or hot sauce when serving.
4. Can I make the birria in a slow cooker?
Yes, you can cook the birria in a slow cooker for about 6-8 hours on low, or until the meat is tender and shreds easily.
5. Can I use flour tortillas for Birria Quesadillas?
Yes, flour tortillas are commonly used for quesadillas. If you prefer corn tortillas, you can use those as well for a more traditional texture.
6. How do I serve Birria Quesadillas?
Birria Quesadillas are best served with a side of consomé (the cooking liquid from the birria) for dipping. You can also add some fresh toppings like cilantro, onions, and lime.
7. Can I freeze leftover Birria?
Yes, you can freeze the birria for up to 3 months. Store it in an airtight container or freezer bag, and reheat it on the stovetop when ready to use.
8. What is consomé?
Consomé is the flavorful broth or cooking liquid from the birria. It is often served alongside birria dishes for dipping and adds extra richness to the meal.
9. Can I use other meats besides chuck roast for the birria?
Yes, you can use different cuts of beef like brisket, or even lamb for birria. The cooking time may vary slightly depending on the meat.
10. How do I make the tortillas crispy for the quesadillas?
To make the tortillas crispy, use butter and cook the quesadilla in a hot skillet. Press down slightly to ensure even crispiness on both sides.
Conclusion
Birria Quesadillas are a perfect blend of rich, flavorful birria and melted cheese, all wrapped up in a crispy tortilla. This dish is a great way to enjoy the traditional flavors of birria in a more convenient, portable form. Whether you’re serving them for a family meal or a casual gathering, Birria Quesadillas are sure to be a crowd-pleaser.
Print
Birria Quesadilla
- Total Time: 3-4 hours (including birria cooking time)
- Yield: 4 servings
- Diet: Gluten Free
Description
Birria Quesadilla combines the rich, savory flavors of traditional birria with gooey melted cheese and a crispy tortilla. This indulgent dish is perfect for lunch, dinner, or a hearty snack. Tender slow-cooked beef, seasoned with spices and chiles, is enveloped in a crispy tortilla, creating a satisfying meal that will leave you craving more.
Ingredients
Birria
4 guajillo chile peppers (dried)
3 ancho chile peppers (dried)
4 chile de arbol peppers (dried)
4 roma tomatoes (approx. 1 pound)
3 pounds chuck roast (2–4 pounds)
Salt and black pepper
Olive oil
2 tablespoons white vinegar
4 cloves garlic
2 teaspoons black pepper
¼ teaspoon ground cloves (or allspice)
⅛ teaspoon ground cinnamon
⅛ teaspoon cumin
⅛ teaspoon dried thyme
⅛ teaspoon dried oregano
2 bay leaves
For Each Quesadilla
1 teaspoon butter (per quesadilla)
1 large flour tortilla (per quesadilla)
¾ cup Oaxaca cheese (or mozzarella, pepperjack, or Monterey jack) (per quesadilla)
¾ cup birria (from recipe above) (per quesadilla)
Instructions
For the Birria:
-
Toast dried chiles for 1-2 minutes until fragrant.
-
Blend toasted chiles, roma tomatoes, garlic, vinegar, black pepper, ground cloves (or allspice), cinnamon, cumin, thyme, oregano, and water until smooth.
-
Sear the chuck roast on all sides in olive oil until browned, then remove.
-
Pour the blended sauce into the pot, scraping up browned bits. Return the beef and add bay leaves. Cover with water, bring to a boil, and simmer for 2.5-3 hours until meat is fork-tender.
-
Shred beef and return to the pot with some cooking liquid.
For the Quesadilla:
-
Heat 1 teaspoon butter in a skillet for each quesadilla. Toast a flour tortilla for 1 minute on each side until golden.
-
Add ¾ cup Oaxaca cheese on one half of the tortilla, followed by ¾ cup shredded birria.
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Fold the tortilla in half and cook for 1-2 minutes per side until cheese melts and the tortilla is golden and crispy.
-
Serve immediately with a side of consomé for dipping.
Notes
Optional toppings: Fresh cilantro, diced onions, lime, or hot sauce.
Make it spicier by adding more chile de arbol or chipotle.
Use plant-based meat (jackfruit) and vegan cheese for a vegan option.
- Prep Time: 20 minutes
- Cook Time: 2.5-3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
