Birria Quesadilla
Prepare to elevate your quesadilla game with this irresistible Birria Quesadilla recipe! Featuring tender, slow-cooked beef infused with the rich, smoky flavors of guajillo, ancho, and chipotle chilies, these quesadillas are a bold twist on a Mexican classic. Each tortilla is filled with a generous helping of shredded beef, gooey Monterey Jack cheese, and crisp garnishes like chopped onion and fresh cilantro, then cooked to golden-brown perfection. Dip each cheesy bite into the flavorful consomé, a savory broth that takes this dish to the next level. Perfect for your next family dinner or casual gathering, this Birria Quesadilla recipe combines the comfort of handmade tortillas with the complexity of authentic birria flavors, making every bite a fiesta of taste.
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Recipe Information
Ingredients
- 2 pounds Boneless beef chuck roast
- 4 Dried guajillo chilies
- 2 Dried ancho chilies
- 1 Dried chipotle chilies
- 4 Garlic cloves
- 2 tablespoons White vinegar
- 4 cups Beef broth
- 2 Bay leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 12 Corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 1 Onion, chopped
- 0.5 cup Fresh cilantro, chopped
- 4 Lime wedges
- 2 tablespoons Olive oil
Instructions
Start by soaking the dried guajillo, ancho, and chipotle chilies in hot water for about 15 minutes until they are softened.
Once softened, remove the stems and seeds from the chilies and place them in a blender along with the garlic, white vinegar, and 1 cup of beef broth. Blend until smooth.
Cut the beef chuck roast into large chunks and season with salt and black pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef chunks until browned on all sides, about 5 minutes per side. Transfer the beef to a plate.
In the same pot, pour the chili sauce mixture and bring it to a simmer. Let it cook for 5 minutes until it thickens slightly.
Return the beef to the pot and add the remaining 3 cups of beef broth. Add the bay leaves, cumin, oregano, and additional 1 teaspoon of salt. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 3 hours until the meat is tender and easily shreds with a fork.
Once the beef is cooked, remove it from the pot and shred it using two forks. Discard any excess fat.
Strain the broth into a separate bowl to remove any solids. This will be your consomé for dipping.
To make the quesadillas, heat a non-stick skillet over medium heat. Place a tortilla in the skillet and sprinkle some shredded cheese on one half of the tortilla.
Add a generous amount of shredded beef over the cheese and fold the tortilla in half to enclose the filling.
Cook until the cheese is melted and the tortilla is golden brown and crispy, about 3 minutes on each side.
Remove the quesadilla from the skillet and repeat with the remaining tortillas, cheese, and beef.
Serve the birria quesadillas hot, garnished with chopped onion, cilantro, and a squeeze of lime juice. Serve with a side of the consomé for dipping.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 65% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1589 mg | 69% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.5 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 413 mg | 32% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
