Birria Beef Quesadillas
Few dishes deliver the kind of deeply satisfying, messy-in-the-best-way eating experience quite like birria quesadillas. Tender, slow-braised beef simmers for hours in a rich chile sauce built from toasted guajillo and ancho peppers, warm cumin, and fragrant cloves. The meat practically falls apart, soaking up every layer of smoky, earthy flavor.
What makes these quesadillas unforgettable is the technique: flour tortillas are dipped in the ruby-red braising liquid before hitting a hot skillet, where they crisp up into a deeply flavorful, slightly chewy shell. Stuffed with shredded birria beef and melted Oaxaca cheese, each bite is rich, savory, and impossibly satisfying.
Serve them alongside a small bowl of the warm consomme for dipping, topped with fresh cilantro, diced white onion, and a squeeze of lime. These are perfect for weekend dinners, game day gatherings, or anytime you want something truly special.
Ingredients
- ● 3 lbs chuck roast
- ● 6 guajillo chiles
- ● 3 ancho chiles
- ● 3 Roma tomatoes
- ● 1 large white onion
- ● 5 garlic cloves
- ● 1 tbsp ground cumin
- ● 1 tsp dried oregano
- ● 3 whole cloves
- ● 2 tbsp apple cider vinegar
- ● 3 cups beef broth
- ● 12 large flour tortillas
- ● 2 cups Oaxaca cheese
- ● 1/2 cup fresh cilantro
- ● 6 lime wedges
Instructions
- 1Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant and pliable. Transfer to a bowl and cover with boiling water. Soak for 15 minutes.
- 2Season the chuck roast generously with salt and pepper. Sear in a large Dutch oven with oil over high heat until deeply browned on all sides, about 3 minutes per side. Remove and set aside.
- 3Blend the soaked chiles with tomatoes, onion, garlic, cumin, oregano, cloves, and apple cider vinegar until completely smooth.
- 4Pour the chile sauce into the Dutch oven, add the beef broth, and return the seared meat. Bring to a boil, then reduce heat to low, cover, and braise for 2.5-3 hours until the beef is fork-tender and falling apart.
- 5Remove the beef and shred it with two forks. Skim excess fat from the braising liquid. Return the shredded beef to the pot and stir to coat.
- 6Dip each tortilla in the braising liquid, then place in a hot skillet over medium-high heat. Add shredded beef and Oaxaca cheese to one half, fold, and cook 2-3 minutes per side until crispy and the cheese is melted.
- 7Serve immediately with warm consomme on the side for dipping, topped with fresh cilantro and a squeeze of lime.
Nutrition Facts
| Calories | 620 |
|---|---|
| Protein | 45g |
| Carbohydrates | 38g |
| Fat | 32g |
