Elevate your culinary skills with Birria Quesadillas, a mouthwatering fusion that marries the deep, savory flavors of traditional Mexican birria with the cheesy, comforting appeal of quesadillas. This innovative dish transforms the classic stewed meat into a crispy, melty quesadilla, perfect for dipping into consomé. Ideal for food enthusiasts looking to explore new flavor combinations, Birria Quesadillas offer a creative twist on two beloved classics. Join us as we delve into the secrets of crafting this fusion, ensuring each bite is as flavorful as it is satisfying.
Birria Quesadillas: Master the Art of a Fusion of Tradition and Flavor
Course: Main CourseCuisine: MexicanDifficulty: Easy4
servings30
minutes2
minutes450-600 kcal per serving (depending on ingredients and portions used)
kcalIngredients
For the Birria
2 lbs beef (chuck roast, short ribs, or brisket) or lamb/goat meat
3 dried guajillo chiles
2 dried ancho chiles
2 dried pasilla chiles (optional for added depth)
4 cups beef broth
1 medium onion, quartered
5 garlic cloves
2 tomatoes, chopped
1 cinnamon stick
2 bay leaves
1 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1 tsp salt (adjust to taste)
1 tbsp apple cider vinegar
For the Quesadillas
8 tortillas (flour or corn, based on preference)
2 cups shredded cheese (Oaxaca, Monterey Jack, or Cheddar)
2 tbsp chopped cilantro (optional)
1 small onion, finely diced (optional)
Oil or butter for grilling
For Serving
Consomé (birria broth from the stew)
Lime wedges
Diced onion and cilantro for garnish
Directions
- Step 1: Prepare the Birria
Toast the Chiles: Lightly toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat until aromatic. Remove seeds and stems.
Blend the Sauce: Soak the chiles in warm water for 10 minutes. Blend them with garlic, onion, tomatoes, vinegar, and spices into a smooth paste.
Cook the Meat: In a large pot or slow cooker, sear the meat on all sides. Pour in the blended chile paste and beef broth. Add the cinnamon stick and bay leaves.
Simmer: Cover and simmer for 2-3 hours (or 6-8 hours on low in a slow cooker) until the meat is tender and easy to shred. Reserve the consomé for dipping.
Step 2: Assemble the Quesadillas
Prepare the Tortillas: Heat a griddle or skillet over medium heat. Lightly brush tortillas with oil or butter for crispiness.
Layer the Fillings: Place a tortilla on the skillet. Add a layer of shredded cheese, a generous amount of shredded birria meat, and more cheese. Top with another tortilla or fold the tortilla in half.
Grill: Cook until the bottom is golden and crispy, then flip and cook the other side until the cheese is melted.
Step 3: Serve and Enjoy
Plate and Garnish: Serve the quesadillas hot, garnished with diced onions, cilantro, and lime wedges.
Dip and Savor: Provide a small bowl of consomé for dipping. The rich broth enhances every bite of the quesadilla.
Tips for Success
Use fresh tortillas for the best texture.
Experiment with fillings like sautéed peppers or beans for added flavor.
If you prefer a spicier kick, add chili flakes or diced jalapeños to the birria sauce.
Enjoy your homemade birria quesadillas—a dish that combines tradition and irresistible flavor in every bite!