Birria Quesadillas Recipe

Okay, let’s dive into the world of utterly irresistible, cheesy, meaty goodness! The first time I encountered Birria Quesadillas, or “Quesabirrias” as they’re lovingly called, was at a bustling Los Angeles food truck, the air thick with the rich aroma of slow-cooked chiles and beef. I watched, mesmerized, as tortillas were dipped into that glorious red-tinged consommé, griddled until impossibly crispy, stuffed with tender birria meat and copious amounts of melting Oaxaca cheese, then folded and served with more of that heavenly broth for dipping. One bite, and I was hooked. The explosion of flavors – savory, slightly spicy, deeply beefy – combined with the textural symphony of crispy tortilla, gooey cheese, and succulent meat was a revelation. I knew I had to recreate this magic in my own kitchen. After several attempts, tweaking chile combinations and cooking times, I landed on this recipe. When I finally served these to my family, the silence around the dinner table, punctuated only by happy mmm’s and the clinking of spoons in consommé cups, was the highest praise. They’ve since become a weekend staple, a dish that brings everyone together for a truly special, and joyfully messy, culinary experience. Prepare yourself, because these Birria Quesadillas are about to become your new obsession.

What Exactly Are Birria Quesadillas (Quesabirrias)?

Before we embark on this flavor journey, let’s clarify what makes Birria Quesadillas so special. At their heart, they are a glorious fusion of two beloved Mexican culinary staples: birria and quesadillas.

• Birria: This is a traditional Mexican stew, originating from the state of Jalisco. It’s typically made with goat meat (though beef is incredibly popular, especially in the U.S.), which is slow-cooked in a rich, aromatic adobo made from a blend of dried chiles, herbs, and spices. The result is incredibly tender, flavorful meat and a deeply savory broth, known as consommé.
• Quesadillas: These need little introduction – tortillas (usually corn or flour) filled with cheese and other ingredients, then cooked on a comal or griddle until the cheese is melted and the tortilla is toasted.

The Magic Happens When They Combine: Birria Quesadillas, often called Quesabirrias or Tacos de Birria con Queso, take this to a whole new level. Corn tortillas are typically dipped into the fat-rendered top layer of the birria consommé, giving them a vibrant red hue and an extra layer of flavor. They are then placed on a hot griddle, generously topped with shredded birria meat and melty Oaxaca cheese (or a good melting cheese like Monterey Jack). The tortilla is folded over and cooked until golden brown and crispy on both sides, with the cheese oozing out and often forming a delectable “frico” (crispy cheese skirt). Crucially, these quesadillas are almost always served with a side of the warm birria consommé for dipping – a practice that elevates the entire experience from delicious to divine.

The popularity of Birria Quesadillas has exploded in recent years, largely thanks to social media showcasing their irresistible, dippable nature. They are the ultimate comfort food: rich, savory, cheesy, crispy, and deeply satisfying.

Why You’ll Fall Head-Over-Heels for This Birria Quesadilla Recipe

If the description above hasn’t already convinced you, here are a few more reasons why this recipe will become a cherished favorite in your household:

1. Unforgettable Flavor Profile: The depth of flavor achieved from slow-cooking the beef in a symphony of chiles and spices is simply unparalleled. It’s savory, smoky, slightly spicy (customizable!), and incredibly rich.
2. Textural Heaven: Imagine biting through a super crispy, flavor-infused corn tortilla, into a layer of gloriously melted, stretchy cheese, and finally reaching the tender, juicy, shredded beef. It’s a masterclass in texture.
3. The Consommé Dip: This isn’t just a side; it’s an integral part of the experience. Dipping your crispy quesadilla into the warm, savory broth intensifies all the flavors and adds a comforting, soupy element.
4. Crowd-Pleaser Guaranteed: Whether you’re hosting a party, a family dinner, or just treating yourself, these quesabirrias are guaranteed to impress. They have a universal appeal that transcends age and culinary preference.
5. Surprisingly Achievable: While “slow-cooked stew” might sound intimidating, the process is largely hands-off. With a bit of prep, your stove or slow cooker does most of the work, filling your home with an incredible aroma.
6. Customizable Heat: You control the spice! Adjust the number of chiles de árbol, or omit them entirely for a milder (but still incredibly flavorful) version.
7. Versatile Birria Meat: The leftover birria meat (if you have any!) is fantastic in tacos, burritos, tortas, or even on its own.

Get ready to create a dish that’s not just food, but an experience.

Ingredients for Authentic Birria Quesadillas

This recipe is broken down into components for clarity. Don’t be intimidated by the list; many are common pantry staples, and the results are well worth the effort!

For the Birria Stew (The Heart of the Dish):

• Beef:
  • 3 lbs boneless beef chuck roast, cut into 2-3 inch chunks (look for good marbling)
  • 1 lb beef short ribs, bone-in (optional, but adds immense flavor and richness from the bones and collagen)
  • Alternatively, use 4 lbs total of beef chuck or a mix of chuck and beef shank.
• Dried Chiles (The Soul of the Adobo):
  • 6-8 Guajillo chiles, stemmed and seeded (mild, fruity, backbone flavor)
  • 3-4 Ancho chiles, stemmed and seeded (mild, sweet, smoky, deepens color)
  • 2-5 Chiles de Árbol, stemmed (leave seeds for more heat, remove for less; these are spicy!)
• Aromatics & Vegetables:
  • 1 large white onion, quartered
  • 6-8 cloves garlic, peeled
  • 2 Roma tomatoes, halved
  • 1-inch piece of ginger, peeled and roughly chopped (optional, but adds a nice warmth)
• Spices & Seasonings:
  • 1 tablespoon Mexican oregano (if you can find it; otherwise, regular is okay)
  • 1 teaspoon cumin seeds (or 1.5 tsp ground cumin)
  • 1/2 teaspoon whole cloves (or 1/4 tsp ground cloves)
  • 1/2 teaspoon black peppercorns (or 1 tsp ground black pepper)
  • 1 small stick (about 2 inches) Ceylon cinnamon (or 1/4 tsp ground cinnamon)
  • 2-3 bay leaves
  • 2 tablespoons kosher salt (adjust to taste later)
  • 1 tablespoon neutral oil (vegetable, canola, or avocado oil) for searing
• Liquids:
  • 8 cups beef broth (low sodium preferred) or water (or a mix)
  • 1/4 cup apple cider vinegar (helps tenderize and adds tang)

For Assembling the Quesadillas:

• Tortillas:
  • 16-24 high-quality corn tortillas (this will depend on how much meat you stuff in each)
• Cheese:
  • 1 lb Oaxaca cheese, shredded or pulled apart (the traditional choice, melts beautifully)
  • Alternatives: Monterey Jack, low-moisture mozzarella, or a Mexican melting blend.
• Fat for Griddling:
  • Reserved fat/consommé from the top of the birria stew
  • Lard or additional neutral oil, if needed

For the Consommé (for Dipping):

• The reserved braising liquid from the birria stew, strained.
• Freshly squeezed lime juice, to taste
• Salt, to taste

Optional Garnishes (Highly Recommended!):

• 1/2 cup white onion, finely diced
• 1/2 cup fresh cilantro, chopped
• Lime wedges
• Your favorite salsa (salsa macha, salsa roja, or a spicy árbol salsa work well)
• Sliced radishes
• Pickled red onions

Step-by-Step Instructions: Crafting the Perfect Birria Quesadillas

This process is divided into three main parts: making the birria stew, preparing the meat and consommé, and finally, assembling and cooking the glorious quesadillas.

Part 1: Making the Birria Stew (The Flavor Foundation)

1. Prepare the Chiles:
   • Wearing gloves if sensitive to chiles, remove the stems and seeds from the Guajillo and Ancho chiles. For the chiles de árbol, you can leave the seeds in for more heat or remove them for less.
   • Heat a dry heavy-bottomed skillet or comal over medium heat. Toast the dried chiles in batches for about 30-60 seconds per side, pressing down gently with a spatula. They will become fragrant and slightly pliable. Be careful not to burn them, or they will turn bitter.
   • Transfer the toasted chiles to a bowl and cover them with 2-3 cups of hot water or some of the beef broth. Let them soak for 20-30 minutes until softened.
2. Toast Spices (Optional but Recommended):
   • In the same dry skillet, toast the cumin seeds, cloves, and peppercorns for 1-2 minutes until fragrant. If using ground spices, you can skip this toasting step for whole spices, but still lightly toast ground spices for 30 seconds.
3. Sauté Aromatics:
   • While chiles soak, add 1 tablespoon of oil to a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the quartered onion and halved Roma tomatoes. Cook, stirring occasionally, until they are softened and lightly charred in spots, about 5-7 minutes. Add the garlic cloves and ginger (if using) during the last 2 minutes of cooking.
4. Create the Adobo Sauce:
   • Transfer the softened chiles (discard the soaking liquid or reserve a little if your blender needs help) along with the sautéed onion, tomatoes, garlic, ginger, toasted spices (or ground spices), Mexican oregano, cinnamon stick, and apple cider vinegar to a blender.
   • Add about 1 cup of the beef broth (or the reserved chile soaking liquid) to help the mixture blend.
   • Blend until completely smooth. This may take a few minutes. If the sauce is too thick, add a little more broth. Strain the sauce through a fine-mesh sieve into a bowl for an extra smooth adobo, pressing down on the solids (optional, but recommended for a silky consommé).
5. Sear the Beef:
   • Pat the beef chunks (chuck roast and short ribs) dry with paper towels. Season generously with kosher salt.
   • In the same Dutch oven (wipe out any burnt bits if necessary, add a little more oil if needed), working in batches to avoid overcrowding, sear the beef on all sides until nicely browned. This develops a deep, savory flavor. Remove the seared beef and set aside.
6. Braise the Birria:
   • Pour the blended and strained adobo sauce into the Dutch oven. Stir and cook for 2-3 minutes, allowing the flavors to meld.
   • Return the seared beef (and any accumulated juices) to the pot. Add the bay leaves.
   • Pour in the remaining beef broth (or water) until the meat is mostly submerged. You might need 6-7 cups.
   • Bring the mixture to a gentle simmer. Then, reduce the heat to low, cover the pot, and let it cook for 3-4 hours (or until the beef is fork-tender and easily shreds).
   • Slow Cooker Method: After searing beef (or skip searing if short on time, though flavor will be less complex), transfer beef, adobo sauce, bay leaves, and broth to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
   • Instant Pot Method: Sear beef using sauté function. Add adobo, bay leaves, and enough broth to cover meat (don’t overfill past max line). Cook on high pressure for 45-60 minutes, then allow a natural pressure release for at least 15-20 minutes.

Part 2: Shredding the Beef & Preparing the Consommé

1. Shred the Beef:
   • Once the beef is incredibly tender, carefully remove it from the pot and transfer it to a large bowl or cutting board.
   • Using two forks, shred the beef. If using short ribs, remove the meat from the bones (the bones can be returned to the pot for more flavor in the consommé if desired, then discarded before serving).
2. Prepare the Consommé:
   • Skim off any excess fat from the surface of the braising liquid in the pot. Reserve this fat! This is liquid gold for frying the quesadillas.
   • Strain the remaining braising liquid (the consommé) through a fine-mesh sieve into a clean pot or bowl to remove any solids (like bay leaves or bits of onion/chile that didn’t fully blend).
   • Taste the consommé and adjust seasoning as needed. You might want to add more salt or a squeeze of fresh lime juice to brighten it up. Keep it warm for serving.

Part 3: Assembling and Cooking the Birria Quesadillas

1. Set Up Your Station:
   • Have your shredded birria meat, shredded Oaxaca cheese, corn tortillas, and reserved birria fat/consommé ready.
   • Prepare your garnishes: dice onion, chop cilantro, slice limes.
2. Heat the Griddle:
   • Heat a large skillet, comal, or flat-top griddle over medium to medium-high heat.
3. Dip and Griddle Tortillas:
   • Take a corn tortilla and quickly dip one side (or both, for extra flavor) into the reserved birria fat that you skimmed off the consommé. If you don’t have much fat, you can lightly brush the griddle with it or a bit of lard/oil, and then dip the tortilla lightly into the warm (not hot) consommé itself.
   • Place the tortilla, dipped-side down, onto the hot griddle.
4. Add Fillings:
   • Working quickly, sprinkle a generous handful of Oaxaca cheese over one half of the tortilla.
   • Top the cheese with a good portion of the shredded birria meat.
5. Fold and Cook:
   • Once the cheese starts to melt slightly, fold the empty half of the tortilla over the filling to create a quesadilla.
   • Press down gently with a spatula. Cook for 2-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted and oozing. You’re looking for those delightful crispy edges, maybe even some “frico” (crispy cheese that has oozed out and fried on the griddle).
   • Tip: Don’t overcrowd the griddle. Cook quesadillas in batches for the best crispy results. Add more birria fat/oil to the griddle as needed between batches.
6. Serve Immediately:
   • Transfer the hot, crispy Birria Quesadillas to plates.
   • Serve immediately with small bowls of the warm birria consommé for dipping.
   • Offer the diced onion, chopped cilantro, lime wedges, and any other desired garnishes on the side.

Nutrition Facts

• Servings: This recipe yields approximately 6-8 servings (assuming 2-3 quesadillas per person).
• Calories per serving (approximate): 600-800 calories.

Disclaimer: Nutritional information is an estimate and can vary significantly based on specific ingredient choices, portion sizes, amount of fat used for frying, and whether the consommé is fully consumed. This estimate includes 2-3 quesadillas and a portion of consommé per serving.

Preparation and Cook Time

• Preparation Time:
  • Active Prep (chiles, aromatics, searing): 45-60 minutes
  • Soaking Chiles: 20-30 minutes
• Cook Time (Birria Stew):
  • Stovetop: 3-4 hours
  • Slow Cooker: 6-8 hours on low, or 3-4 hours on high
  • Instant Pot: Approx. 1.5 hours (including pressurizing and release)
• Assembly & Cooking Quesadillas: 3-5 minutes per quesadilla (allow 20-30 minutes for a batch)
• Total Time (Stovetop Method, excluding soaking if done concurrently): Approximately 4.5 – 6 hours (much of this is passive cooking time)

While it’s a time investment, the largely hands-off cooking process for the stew makes it manageable, and the payoff is enormous.

How to Serve Your Masterpiece: Birria Quesadilla Serving Suggestions

Serving these quesabirrias is an event in itself! Here’s how to make the most of it:

• The Holy Trinity:
  • Quesadillas: Serve them fresh off the griddle while they are hot and crispy.
  • Consommé: Ladle the warm, rich consommé into individual small bowls or cups for each person. This is ESSENTIAL for dipping.
  • Garnishes: A small bowl of finely diced white onion, freshly chopped cilantro, and plenty of lime wedges are non-negotiable.
• How to Eat:
  1. Pick up a hot quesadilla.
  2. Squeeze fresh lime juice over it (and into your consommé).
  3. Sprinkle with fresh onion and cilantro.
  4. Dip generously into the warm consommé.
  5. Take a bite and experience pure bliss. Repeat.
• Additional Garnishes & Sides:
  • Salsas: Offer a variety of salsas. A smoky salsa macha, a tangy salsa verde, or a fiery árbol chile salsa all work beautifully.
  • Pickled Onions: Tangy pickled red onions cut through the richness wonderfully.
  • Sliced Radishes: For a fresh, peppery crunch.
  • Guacamole: While not traditional with birria, a simple, fresh guacamole can be a nice cooling counterpoint.
  • Mexican Rice & Refried Beans: To make it a fuller meal, though the quesadillas are very filling on their own.
  • Aguas Frescas: Serve with refreshing aguas frescas like horchata, jamaica (hibiscus), or tamarindo. A cold Mexican beer or a margarita also pairs perfectly.
• Presentation:
  • Arrange quesadillas on a platter if serving a crowd, with consommé cups alongside.
  • Have all garnishes in separate small bowls so everyone can customize their own.

The key is the interactive dipping and garnishing, making it a fun and engaging meal.

Additional Tips for Birria Quesadilla Perfection

1. Chile Selection & Handling: Don’t skip toasting the chiles; it awakens their flavor. If you’re sensitive to spice, wear gloves when handling them. For a milder birria, use fewer or no chiles de árbol and ensure all seeds are removed from Guajillos and Anchos. The flavor of the chiles is complex, not just about heat.
2. Quality Cheese is Key: Oaxaca cheese is traditional for its superior meltability and mild, milky flavor that creates those epic cheese pulls. If you can’t find it, a good quality, low-moisture Monterey Jack or even a block of low-moisture mozzarella (not fresh) will work. Avoid pre-shredded cheeses if possible, as they often contain anti-caking agents that affect melting.
3. Achieving Crispy Tortillas: The dip in the birria fat (or consommé if fat is scarce) is crucial for flavor and color. Don’t rush the crisping process on the griddle. Medium heat allows the tortilla to crisp without burning before the cheese melts. If your tortillas aren’t getting crispy, your heat might be too low, or you might need a touch more fat on the griddle.
4. Don’t Overcrowd the Pan/Griddle: When cooking the quesadillas, work in batches. Overcrowding lowers the griddle temperature, leading to steaming rather than crisping. Give them space to sizzle!
5. Make-Ahead & Storage:
   • Birria Stew: The birria stew can be made 1-2 days in advance. In fact, the flavors often improve overnight. Store the shredded meat and consommé separately in airtight containers in the refrigerator. Reheat gently before assembling quesadillas.
   • Leftover Quesadillas: While best fresh, leftover quesadillas can be stored in the fridge and reheated in a dry skillet or air fryer to try and revive some crispiness.
   • Freezing: The birria meat and consommé (stored separately) freeze beautifully for up to 3 months. Thaw in the refrigerator overnight.

Frequently Asked Questions (FAQ) about Birria Quesadillas

1. Q: What’s the best cut of beef for birria?
   • A: Beef chuck roast is excellent due to its marbling and connective tissue, which breaks down into tender, flavorful meat. Beef short ribs (bone-in) add incredible depth and richness from the bones and collagen. Beef shank is also a great option. A combination often yields the best results. Avoid very lean cuts, as they can become dry.
2. Q: Can I make birria less spicy or more spicy?
   • A: Absolutely! The primary source of heat comes from the chiles de árbol. For a milder birria, use only 1-2 chiles de árbol (or omit them entirely) and make sure to thoroughly seed the Guajillo and Ancho chiles. For a spicier version, add more chiles de árbol, or even leave some of their seeds in. You can also add a pinch of cayenne pepper to the adobo.
3. Q: What if I can’t find specific dried chiles like Guajillo or Ancho?
   • A: Guajillo and Ancho chiles are quite common in most supermarkets with a good Mexican food section or at Latin markets. If you absolutely cannot find them, you could try Pasilla chiles (often confused with Anchos but different) or New Mexico chiles. However, Guajillo and Ancho chiles provide the foundational flavor and color, so it’s worth seeking them out for authenticity. Online retailers are also a good source.
4. Q: Can I prepare the birria stew ahead of time?
   • A: Yes, and it’s highly recommended! The birria stew (meat and consommé stored separately once cooled) can be made 1-2 days in advance and stored in the refrigerator. The flavors often deepen and meld beautifully overnight. This makes assembly on the day of serving much quicker. You can also freeze the cooked birria meat and consommé for longer storage (up to 3 months).
5. Q: What’s the difference between Birria Tacos and Birria Quesadillas (Quesabirrias)?
   • A: The main difference is the cheese!
     • Birria Tacos (Traditional): Often simpler, featuring tender birria meat in a soft corn tortilla (sometimes dipped in consommé, sometimes not), garnished with onion, cilantro, and salsa, and served with consommé. Cheese is not a standard component of the most traditional Jalisco-style birria tacos.
     • Birria Quesadillas (Quesabirrias / Tacos de Birria con Queso): These always include a generous amount of melted cheese (typically Oaxaca) along with the birria meat. The tortilla is almost always dipped in the consommé fat and griddled until crispy. They are essentially a cheesy, crispy birria taco. The lines can blur, as many “birria tacos” served in the US, especially from popular food trucks, are actually quesabirrias.

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