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.
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.