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A plate of birria quesadillas served with consommé.

Birria Quesadillas

The Prestons
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

Ingredients
  

For the Birria:

  • 2 lbs beef chuck roast cut into large chunks
  • 1 lb beef short ribs optional for extra flavor
  • 2 dried guajillo chiles stems and seeds removed
  • 2 dried ancho chiles stems and seeds removed
  • 1 chipotle pepper in adobo sauce
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 4 cups beef broth
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

For the Quesadillas:

  • 8 medium flour or corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • 1 cup chopped fresh cilantro optional
  • 1 cup diced onions optional
  • Lime wedges for serving

Instructions
 

1. Prepare the Birria:

  • Toast the Chiles: In a dry skillet over medium heat, toast guajillo and ancho chiles until fragrant, about 1-2 minutes. Soak them in hot water for 10 minutes to soften.
  • Blend the Sauce: In a blender, combine softened chiles, chipotle pepper, onion, garlic, tomato paste, cumin, oregano, cinnamon, cloves, and 1 cup of beef broth. Blend until smooth.
  • Sear the Meat: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned.
  • Combine and Simmer: Pour the blended sauce over the meat, add the remaining beef broth and apple cider vinegar. Stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, until the meat is tender and shreds easily.
  • Shred the Meat: Remove the meat from the pot and shred with forks. Reserve the cooking liquid as the consomé (dipping sauce).

2. Assemble the Quesadillas:

  • Heat a Skillet: Preheat a skillet over medium heat. Lightly grease with oil or cooking spray.
  • Dip and Fill: Dip one side of a tortilla into the consomé. Place it in the skillet, consomé side down. Add shredded birria meat and cheese on one half of the tortilla. Sprinkle with cilantro and diced onions if desired.
  • Fold and Cook: Fold the tortilla in half. Cook until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.

3. Serve:

  • Serve the birria quesadillas hot with a side of warm consomé for dipping and lime wedges on the side.

Notes

  • For extra crispy quesadillas, brush the outside of the tortilla with oil or butter before grilling.
  • You can store leftover birria and consomé in the refrigerator for up to 3 days or freeze for longer storage.
  • For a milder dish, reduce the amount of chipotle pepper.
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