Birria Quesadillas Recipe
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5.0
12 reviews
Excellent
Birria Quesadillas Recipe
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These birria quesadillas are the perfect appetizer with tender shredded Mexican birria and lots of melty cheese, served with birria sauce for dipping.
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Ingredients
FOR THE BIRRIA RECIPE
- 5 ancho peppers
- 5 guajillo peppers
- 2-3 chiles de árbol optional for spicier
- 1 tablespoon vegetable oil
- 1 large white onion chopped
- 3 large tomatoes chopped
- 5 cloves garlic chopped
- 1 tablespoon Mexican oregano
- 1 tablespoon sea salt or to taste
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ cup apple cider vinegar
- 2 large roasted tomatoes chopped
- 4 cups beef stock separated
- 4 pound boneless beef chuck Or you can use beef shank or brisket - try with lamb shoulder. See Recipe Notes.
FOR THE BIRRIA QUESADILLAS
- 2 tablespoons vegetable oil or more as needed
- 16 flour tortillas taco sized
- 4 cups shredded Mexican cheese Use any melty cheese, like Oaxaca, Chihuahua, or Pepperjack, Monterrey Jack, etc
- Optional Extras. Chopped white or red onion, chopped cilantro, sliced jalapenos.
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Instructions
MAKE THE BIRRIA SAUCE
- Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken. Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
- While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the onion and tomatoes and cook for 5 minutes to soften.
- Add the garlic and cook another 1 minute, stirring.
- Add the cooked onion, tomatoes and garlic to a food processor.
- Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
- Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick, but you can thin if needed with the reserved soaking liquid. Strain if desired to remove any unprocessed bits of skin.
MAKE THE BIRRIA
- Cut the beef into large chunks and add to a large bowl.
- Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
- When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy.
- Shred the meat with forks to your preference. Reserve most of the birria sauce (consome).
MAKE THE BIRRIA QUESADILLAS
- Heat vegetable oil in a large pan or skillet. Set one tortilla into the pan.
- Spread on ½ cup shredded cheese, then shredded birria meat. Add onions, jalapenos, and cilantro if using. Cook 1-2 minutes, or utnil the bottom tortilla becomes crispy.
- Top with another flour tortilla and flip. Cook another 1-2 minutes, or until the bottom tortilla becomes crispy. Repeat with remaining tortillas.
- Slice and serve with reserved liquid consome (birria sauce) for dipping.
Notes
- You can use other cuts of meat to make birria. Beef is more popularly used today, but lamb and goat are more traditional. For beef, consider beef cheek, chuck roast, brisket or shank. For lamb and goat, consider shoulder or belly.
Nutrition Information
Show Details
Calories
851kcal
(43%)
Carbohydrates
41g
(14%)
Protein
66g
(132%)
Fat
48g
(74%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
6g
Monounsaturated Fat
20g
Trans Fat
2g
Cholesterol
191mg
(64%)
Sodium
2179mg
(91%)
Potassium
1354mg
(39%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1951IU
(39%)
Vitamin C
9mg
(10%)
Calcium
811mg
(81%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 8quesadillas
Amount Per Serving
Calories 851 kcal
% Daily Value*
| Calories | 851kcal | 43% |
| Carbohydrates | 41g | 14% |
| Protein | 66g | 132% |
| Fat | 48g | 74% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 191mg | 64% |
| Sodium | 2179mg | 91% |
| Potassium | 1354mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1951IU | 39% |
| Vitamin C | 9mg | 10% |
| Calcium | 811mg | 81% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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