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:
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Toast dried chiles for 1-2 minutes until fragrant.
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Blend toasted chiles, roma tomatoes, garlic, vinegar, black pepper, ground cloves (or allspice), cinnamon, cumin, thyme, oregano, and water until smooth.
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Sear the chuck roast on all sides in olive oil until browned, then remove.
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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.
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Shred beef and return to the pot with some cooking liquid.
For the Quesadilla:
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Heat 1 teaspoon butter in a skillet for each quesadilla. Toast a flour tortilla for 1 minute on each side until golden.
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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.
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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
