Did you know birria quesadillas have 21 grams of protein per serving? This Mexican street food is not just tasty. It’s also packed with nutrition.

I’m excited to share my love for quesadillas de birria with you. These cheesy pockets are all the rage for a reason. They’re filled with tender meat and cheese, all wrapped in a flavorful tortilla.

Making this comfort meal is easy. It only takes 5 minutes to prepare and 10 minutes to cook. You’ll get 4 delicious quesadillas, each with 344 calories. They’re made with whole wheat tortillas, Monterey jack cheese, mushrooms, and slow-cooked birria meat.

Are you ready to try birria quesadillas? Let’s start this tasty journey together. We’ll make a meal that will make your taste buds happy!

What is Birria Quesadilla?

Birria quesadilla is a delicious Mexican dish. It mixes the spicy flavors of birria with melted cheese. This tasty mix has become very popular, mainly in Southern California.

Origins and Traditional Preparation

Birria comes from Jalisco, Mexico. It’s a spicy stew made with beef or goat. The meat is cooked with chiles, tomatoes, cumin, and spices until it’s tender.

This beef birria is the main ingredient in quesabirria tacos.

Modern Interpretations

The modern birria quesadilla, or quesabirria, is a twist on the classic. It combines shredded birria meat with melted cheese, like Oaxaca or mozzarella, in a crispy tortilla. Each quesadilla has about ¾ cup of birria and ¾ cup of cheese.

The dish is served with a side of rich consommé for dipping. This consommé is made from the birria’s cooking liquid.

Cultural Significance

Birria quesadillas show the evolution of Mexican street food. They mix traditional flavors with new ideas. This dish is a symbol of culinary creativity, connecting different generations and cultures.

Its popularity in the U.S. shows a growing love for real, bold Mexican tastes.

Essential Ingredients for Perfect Birria Quesadilla

Making a delicious birria quesadilla starts with picking the right ingredients. Let’s look at the key parts that make this dish so tasty.

Choice of Meat

Goat meat is traditional, but beef is now popular. Use chuck roast or short ribs. Cook for about 3 hours until it’s tender. For a twist, try chicken birria quesadilla.

Slow cookers make cooking meat easy. Cook for 6-8 hours on low for tender meat.

Selecting the Right Tortillas

Corn tortillas add an authentic touch. But flour tortillas make it softer. For big quesadillas, use 12-inch flour tortillas.

The choice between corn and flour tortillas changes the taste and texture.

Best Cheese Options

Oaxaca cheese melts well. Monterey Jack or quesadilla cheese are good alternatives. Use about 1/2 cup of shredded cheese per quesadilla.

Signature Spices and Seasonings

The magic of birria is in its spice blend. Use guajillo and ancho chilies, cumin, oregano, and bay leaves. Toast dried peppers for 1-2 minutes per side.

A pinch of cinnamon and clove adds depth. Blend these spices with garlic, onions, and tomatoes for a rich flavor.

Making the Signature Birria Broth

The heart of any great birria quesadilla is the rich, flavorful broth known as consomé. This liquid gold elevates your quesadillas to new heights. Let’s dive into creating this essential component that will fill your kitchen with mouthwatering aromas!

Start by gathering your ingredients. You’ll need 3 pounds of beef chuck roast, cut into 2-inch chunks. For the chili base, use 5 large guajillo chilies, 4 large ancho chilies, and 4 chiles de arbol. Don’t forget to add ¼ cup of apple cider vinegar for that perfect tang.

Sear the beef for about 8 minutes until golden brown on all sides. Then, combine it with the chilies, spices, and 1½ cups of canned crushed tomatoes in your slow cooker. Cook on low for about 3 hours until the meat is tender and easily shreds.

For a stovetop method, use a Dutch oven and braise at 300ºF (150ºC) for approximately 3 hours. The slow cooking process allows the flavors to meld, creating a deep, complex consomé that’s perfect for dipping your quesadillas.

Once your birria broth is ready, use it to dip your tortillas before frying. This step infuses them with flavor and creates that signature reddish hue. Remember, this consomé isn’t just for cooking – it’s the perfect dipping sauce for your finished quesadillas!

Step-by-Step Birria Quesadilla Assembly

Let’s dive into the exciting process of assembling your birria quesadillas. This step-by-step guide will help you create a mouthwatering meal that’s sure to impress.

Preparing the Meat Filling

Start with tender shredded beef, cooked to perfection in a flavorful broth. Use two forks to shred the meat, ensuring it’s ready for stuffing. For each quesadilla, you’ll need about 1/2 cup of meat.

Dipping and Frying Technique

Heat a large skillet over medium heat. Dip each tortilla in the rich birria broth, coating both sides. This step infuses the tortilla with incredible flavor. Place the dipped tortilla in the hot skillet.

Achieving the Perfect Crispiness

Add a generous portion of shredded beef and a mix of cheeses to one half of the tortilla. Fold the tortilla over and cook until golden brown and crispy, about 2-3 minutes per side. For extra crispiness, increase to medium-high heat for the last minute of cooking.

• Use 1/2 cup Mexican blend cheese and 1/2 cup mozzarella per quesadilla
• Cook time: 4-6 minutes total
• Aim for a golden-brown exterior and melted cheese interior

Remember, practice makes perfect! Your first few attempts might not be picture-perfect, but they’ll be delicious. Soon, you’ll be crafting crispy quesadillas like a pro, filled with flavorful, tender shredded beef and gooey melted cheese.

Traditional Garnishes and Accompaniments

No birria quesadilla is complete without the right garnishes. These add fresh flavors and textures, honoring the dish’s street food roots. Let’s look at the classic accompaniments that will take your taste buds to a bustling taco truck.

Diced onions add a sharp, crisp bite to your quesadilla. Sprinkle them over the top or inside for extra crunch. Fresh cilantro brings a burst of herbal freshness, cutting through the rich flavors. A squeeze of lime brightens the whole dish.

The consomé served on the side is the star. This rich broth is perfect for dipping your cheese quesadilla. It adds depth and moisture, making this dish memorable.

• Diced white onions
• Fresh cilantro leaves
• Lime wedges
• Consomé for dipping

These traditional garnishes will elevate your homemade birria quesadillas. Whether for dinner or a late-night snack, these authentic touches will impress. They create a true taco truck experience in your kitchen.

Tips for Creating Restaurant-Quality Birria Quesadillas at Home

Want to make amazing birria quesadillas at home? With a few pro tips, you can create quesadillas that rival your favorite taco spot. Let’s dive into the secrets of perfecting your birria quesadillas recipe, whether you’re making classic quesadilla de res or experimenting with other tender meat options.

Temperature Control

The key to crispy quesadillas is maintaining the right heat. Use a heavy-bottomed skillet for even heat distribution. Start with medium-high heat to get that initial sear, then lower to medium to ensure the cheese melts and the meat warms through without burning the tortilla.

Proper Folding Methods

To keep your filling intact, master the art of folding. Place your filling on one half of the tortilla, leaving a small border around the edge. Carefully fold the empty half over, pressing gently to seal. This technique helps prevent the tender meat and melty cheese from escaping during cooking.

Consommé Dipping Techniques

The consommé is key for the full birria experience. Serve it piping hot in small bowls alongside your quesadillas. For the best flavor, quickly dip each bite of quesadilla into the consommé just before eating. This enhances the taste and adds a delightful juiciness to every mouthful.

With these tips, you’ll be crafting restaurant-quality birria quesadillas in no time. Remember, practice makes perfect, so don’t be afraid to experiment with your birria quesadillas recipe until you achieve that ideal balance of crispy exterior and gooey, flavorful interior.

Storage and Reheating Guidelines

Got leftovers? No problem! You can store your birria quesadillas and enjoy them later. Keep the chuck roast birria meat in the fridge for up to 3 days or freeze it for 3 months. For the monterey jack cheese, wrap it tightly and refrigerate.

When you’re ready to reheat, preheat your oven to 325°F. Place the quesadillas on a baking sheet and warm them for about 10 minutes. This method keeps the tortillas crispy and melts the cheese perfectly. If you’re short on time, use a skillet on medium heat. Cook each side for about a minute, flipping occasionally for even heating.

Want to switch things up? Transform your leftovers into a tasty birria ramen fusion. Simply shred the meat, heat it in broth, and add to your favorite ramen noodles. It’s a delicious way to give your leftovers new life!

Remember, microwaving might make your quesadillas soggy. If you must use this method, check every 30 seconds to prevent overheating. For best results, add a splash of birria broth before reheating to keep the meat moist and flavorful.

Conclusion

Birria quesadillas have become a hit in the culinary world. They mix the deep flavors of Mexican food with today’s tastes. This dish, from Jalisco, Mexico, has won over food fans in the U.S.

Its popularity is growing fast, with cities like Los Angeles and Chicago leading the way. Here, people love authentic Mexican dishes.

The secret to birria quesadillas is their bold flavors and flexibility. They use a big tortilla as the base. You can choose beef, goat, or even a veggie option.

The slow cooking makes the meat tender and full of flavor. It’s then wrapped in melted cheese and a crispy tortilla.

Starting your birria quesadilla adventure? Remember, practice makes perfect. Try different cheeses and spices to find your favorite. These quesadillas are great for quick snacks or big gatherings.

So, get your skillet ready and gather your ingredients. It’s time to make homemade birria quesadillas. Your culinary journey is just beginning!

FAQ – Birria Quesadillas

Birria Quesadilla Recipe

Birria quesadillas are a delicious Mexican street food combining tender, slow-cooked birria meat with melted cheese inside a crispy tortilla. This dish is rich in flavor, easy to prepare, and served with a flavorful consommé for dipping. Using the right meat, cheese, and spices ensures an authentic taste. Whether made with beef, goat, or chicken, birria quesadillas are a comforting and satisfying meal.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 quesadillas

Calories 344 kcal

Ingredients

  

• 1.75 lbs Beef Chuck Roast: cut into chunks
• Guajillo Chiles: 3 toasted and deseeded
• Ancho Chile: 1 toasted and deseeded
• Monterey Jack Cheese: 6 cups shredded
• Flour Tortillas: 12 burrito-size

Instructions

 

• Start with tender shredded beef, cooked to perfection in a flavorful broth. Use two forks to shred the meat, ensuring it’s ready for stuffing. For each quesadilla, you’ll need about 1/2 cup of meat.
• Heat a large skillet over medium heat. Dip each tortilla in the rich birria broth, coating both sides. This step infuses the tortilla with incredible flavor. Place the dipped tortilla in the hot skillet.
• Add a generous portion of shredded beef and a mix of cheeses to one half of the tortilla. Fold the tortilla over and cook until golden brown and crispy, about 2-3 minutes per side. For extra crispiness, increase to medium-high heat for the last minute of cooking.
• Serve immediately with diced white onions, fresh cilantro leaves, lime wedges, and a side of consomé for dipping.

Notes

• Cheese Choices: Oaxaca cheese melts well, but Monterey Jack or quesadilla cheese are good alternatives. Use about 1/2 cup of shredded cheese per quesadilla.
• Tortilla Options: Corn tortillas add an authentic touch, while flour tortillas make them softer. Use 12-inch flour tortillas for bigger quesadillas.
• Cooking Tip: Dip tortillas in consomé before frying for added flavor and a signature reddish hue.
• Reheating Instructions: For best results, reheat in a skillet over medium heat until crispy. Avoid the microwave, as it can make the tortillas soggy.
• Storage: Birria meat can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Keyword Birria Quesadilla, Quesabirria, Mexican Quesadilla, Cheese Quesadilla, Birria Taco