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Birria Quesadillas Recipe

These birria quesadillas are the perfect appetizer with tender shredded Mexican birria and lots of melty cheese, served with birria sauce for dipping.

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Servings: 8 quesadillas
Calories: 851 kcal
Course: Appetizer
Cuisine: American , Mexican , Tex-Mex

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.

Instructions

MAKE THE BIRRIA SAUCE
    Cup of Yum
  1. 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.
  2. 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.
  3. Add the garlic and cook another 1 minute, stirring.
  4. Add the cooked onion, tomatoes and garlic to a food processor.
  5. Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
  6. 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
  1. Cut the beef into large chunks and add to a large bowl.
  2. 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.
  3. 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.
  4. Shred the meat with forks to your preference. Reserve most of the birria sauce (consome).
MAKE THE BIRRIA QUESADILLAS
  1. Heat vegetable oil in a large pan or skillet. Set one tortilla into the pan.
  2. 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.
  3. Top with another flour tortilla and flip. Cook another 1-2 minutes, or until the bottom tortilla becomes crispy. Repeat with remaining tortillas.
  4. 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

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

% 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.