Description
These delicious Birria Quesadillas are made with tender slow-cooked birria, melted cheese, and crispy tortillas. Served with consommé for dipping, they’re a savory, flavorful twist on a classic Mexican favorite that’s perfect for any occasion!
Ingredients
Scale
For the Birria:
- 2 lbs beef chuck roast or goat meat (cut into chunks)
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 dried pasilla chili
- 1 onion, quartered
- 4 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 4 cups beef broth (or vegetable broth for a lighter version)
- Salt and pepper to taste
For the Quesadillas:
- 8 small flour tortillas
- 2 cups shredded Oaxaca cheese (or mozzarella)
- 1 tbsp oil for frying
- Fresh cilantro, diced onions, and lime wedges for garnish
Instructions
- Prepare Birria: Brown meat, cook with spices and chilies, then simmer for 2-3 hours until tender. Shred the meat.
- Assemble Quesadilla: Place shredded birria and cheese on a tortilla, fold, and cook until golden and crispy.
- Serve: Cut into wedges and serve with consommé dip, cilantro, onions, and lime.
Notes
- Make Ahead: Birria can be prepared in advance and stored in the refrigerator for up to 3 days. The flavors intensify the longer it sits!
- Cheese Options: Use Oaxaca cheese for authentic flavor or mozzarella for a milder, meltier option.
- Spice Level: Adjust the heat by adding more or less chili to the birria sauce.
- Vegan Option: Substitute the meat with jackfruit or mushrooms for a plant-based version.
- Prep Time: 15 minutes
- Cook Time: 2.5–3 hours (for simmering the birria)
Nutrition
- Calories: 380g
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g