Birria Quesadillas are SO good!
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I go back and forth to Tijuana, Mexico – the land of birria.
You can still find the traditional “chivo” or goat meat version there which is nearly impossible to find in the US.
But, birria de res and beef birria tacos are the most popular. With several recreations like this recipe.
Tender stewed beef held together with melted cheese in a flour tortilla. Mouthwatering and delicious!
Table of Contents
- 1 Ingredients
- 2 Equipment Needed
- 3 Making the Sauce
- 4 Instant Pot Instructions
- 5 Other Cooking Methods:
- 6 How to Make More Consomme:
- 7 What type of cheese to use?
- 8 Frequently Asked Questions
- 9 Variations
- 10 What to serve with Birria Quesadillas?
- 11 Birria Quesadillas
- 12 Slow Cooker Birria Instructions
- 13 Stove Top Birria Instructions
Ingredients
- Beef Birria
- Flour Tortillas
- Cheese
- Onion
- Cilantro
Next time you have leftover birria, make this recipe, or Birria Ramen. Yum!
Look for the largest warm flour tortillas, the kind used for burritos.
Equipment Needed
- Instant pot
- Blender
- Griddle / Skillet
- Tongs
- Measuring cups
- Spoons and forks
Making the Sauce
- Rehydrate the chiles.
- Blend the chiles until smooth.
- Set aside until ready to use.
Many people will toast the chiles to enhance their flavor. It’s recommended but not required.
The red chile sauce for this birria recipe is not spicy but very flavorful. If you’re afraid of spice, add a tomato.
No more than two, or it will change the flavor of the sauce.
Instant Pot Instructions
- Heat olive oil in the pot and sear the beef on all sides.
- Remove the beef.
- Strain the sauce into the pot.
- Return the beef to the pot.
Chop up the beef into smaller pieces. That way the beef will sear well.
Don’t skip the straining. Straining the sauce will remove any bits of dried chiles that didn’t fully blend.
Other Cooking Methods:
Soft, tender meat requires a long cook time if not done in an instant pot.
- Slow Cooker Birria Instructions: Add the seared beef to the pot. Strain sauce over the beef. Cover and set the timer for 8 hours on low, or 4 hours on high.
- Stove Top Birria Instructions: Sear the beef. Strain the sauce over the beef. Cover and cook for 2 ½ hours. Halfway through, add 2 cups of beef broth. You can also use a Dutch oven.
- Remove the beef.
- Shred the beef.
Do not return the beef to the pot.
Set aside, leaving the consomme in the pot.
If not making quesadillas, consider making Instant Pot Birria Tacos.
This does not make a lot of consomme, or the traditional warm birria broth.
Without the beef, this makes a flavorful drink for the winter season. Add some beef bones to make a tasty bone broth.
How to Make More Consomme:
To make more of the savory broth, or consomme, remove the beef once it is cooked. Cover the meat with foil paper to keep warm. Add 2 cups of beef broth to the pot. Put the lid back on. Press high pressure. Set the timer for 10 minutes. Quick release.
- Take the flour tortilla and dip one side into the consomme.
- Place it on a hot skillet at medium heat.
- Add cheese and birria to one side and cook for 1 minute.
- Cover with the other side to create a half-moon shape.
- Flip and cook for 2 more minutes until golden brown.
Quesadillas are made with flour tortillas. Quesabirria Tacos are made with corn tortillas.
The quesadillas are ready when you see the melted monterey jack cheese.
What type of cheese to use?
Monterey jack cheese is what we’re using here. Cheddar cheeses are not authentic Mexican cheese, but you can use if that’s what you prefer. A blend of jack mozzarella cheese would work too.
Frequently Asked Questions
Birria is traditionally made with goat, but because of the lack of availability in the US, the original recipe was adapted to other types of meat. Beef is most commonly found in birria recipes, but you can also make it with lamb, veal, or mutton – even short ribs.
They are utterly delicious. Meat is cooked for hours in a robust chile sauce then smushed with cheese in a warm flour tortilla. Yum! The best part is the dunk! You dunk the quesadilla into a savory and earthy broth. It’s slightly addictive.
The sauce is made of a mixture of rehydrated chiles and spices. It’s only mildly spicy. When cooked with the beef, it makes the most flavorful consomme (or broth) that’s perfect for dunking.
Variations
Everything from Birria Pizza to Birria Tamales. Let your imagination run wild with this one.
What to serve with Birria Quesadillas?
A big cup of consomme, of course! You can’t forget the lime wedges, cilantro, and onion to add to the cup. I also suggest serving your quesadillas with sides like arroz mexicano, refried beans, and pico de gallo.
Birria quesadillas are the ultimate fusion of two beloved Mexican dishes – birria and quesadillas. Filled with tender, flavorful shredded beef, melted cheese, and served with a side of consommé, these crispy tacos are perfect for any occasion.
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Did you make this recipe? Please rate the recipe below!
Birria Quesadillas
Ingredients
For the Chile Sauce:
- 3 chile guajillo
- 1 ancho chile
- 2 garlic cloves
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 whole clove
- pinch ground cinnamon
- ½ tablespoon beef bouillon
- ½ teaspoon black pepper
- 2 cups water (for blending)
For the Beef:
- 1 tablespoon olive oil
- 1.75 lbs chuck roast
- ½ tablespoon salt
- ½ teaspoon ground pepper
- 1 bay leaf
- ½ tablespoon beef bouillon
- 1 cup water
For the Quesadillas:
- 12 burrito-size flour tortillas
- 6 cups Monterey Jack cheese (shredded)
- ½ cup diced onion
- chopped cilantro
- lime (for consomme)
Instructions
For the Chile Sauce:
- Remove the stems from the chiles.
- Open the chiles lengthwise and remove seeds and veins.
- Repeat until there are no more chiles left.
- Place in a stock pot and cover with water.
- Bring to a boil. Then, remove from heat.
- Put a lid on the pot, and let rest for 5 minutes.
- Throw away the water.
- Add rehydrated chiles, cinnamon, garlic, salt, pepper, thyme, cloves, and oregano to a blender.
- Add 2 cups water.
- Blend until smooth.
- Set aside until ready to use.
For the Beef:
- Press the Saute button on the Instant Pot.
- Add the olive oil.
- Heat for 2 minutes.
- Meanwhile, chop up beef into large pieces and season with salt and pepper.
- Sear on all sides.
- Remove the beef from the instant pot.
- Place a strainer over the instant pot and strain the chile sauce.
- Add the bay leaf, bouillon, and water.
- Stir to combine and return the beef to the pot.
- Place the lid on the instant pot.
- Move the valve to Sealing.
- Press the Pressure Cook button.
- Set time to 45 minutes.
- Once the cycle is complete, move the valve to Venting.
- Remove the beef from the pot and chop it up.
For the Quesadillas:
- Dip one side of the flour tortilla in the broth.
- Place on a hot skillet, dipped side down.
- Add ½ cup cheese on one side of the tortilla.
- Add some of the chopped birria on top of the cheese.
- Sprinkle the beef with diced onion and cilantro.
- Cook for 1 minute.
- Fold over the other half of the tortilla.
- Flip the quesadilla to cook the other side.
- Cook for 1 more minute.
- Repeat until no tortillas are left.
What do you do with the lime juice? I’m not seeing any directions to make the consomme? Also where does the beef bouillon go from the chile sauce? I wish I’d read this more carefully before I started cooking. Lots of missing info.
Everything is in the recipe card. I had to double check just now to see if I had missed anything. lol. But no, it’s all there. Once you remove the meat, you are left with consome. That’s step no.15 on the recipe card. I added a note for lime in the ingredient list to add to the consome.
Question before I start. I do not understand why it takes long to cook in the pressure cooker (4-8 hours) than the stovetop (2 1/2 hours). I thought the advantage of pressure cooking was faster not slower cook times
. Are these times correct? I was going to cook in pressure cooker but now considering stovetop to save time.
Thanks,
Susan
I had to recheck my recipe. lol. The Instant Pot recipe says 2 1/2 hours. I’m not sure where you are seeing 4-8 hours. The searing adds time, but you can skip it. Just add the meat and the sauce. I’d also add another 5 minutes to the instant pot time because the searing helps cook the meat. So, total 50 minutes on high pressure. Hope this helps.
Yum! I love quesadillas! They are perfect when you have little time!
Yes. And they are sooooo good too.
Ooh…and the dipping sauce…YUM.
That’s the best part.
A perfect quesadilla!
I couldn’t agree more.
This is really an addictive quesadillas recipe… WoW, thanks!
Addictive, yes! I had to use that word. 🙂
Really delicious! Thank you for sharing.
Thank you. It is very delicious.
This quesadillas look so good! I have to try
I hope you do. Seriously the best!
So much flavor, love it!!
Yes, tons of flavor.
These tacos are amazing! The flavours are exceptional and authentic.
Authentic Mexican food is my jam 🙂
These sound absolutely delicious and a real change from the classic steak sandwich! I don’t eat meat but I think I could use a good quality vegan beef-replacement and it would work!
Yes. I have seen birria made vegan using jackfruit, but I have yet to try it.
yum – thanks for the lovely recipe
You’re quite welcome!
I’m going to make these for my boyfriend this weekend. He loved your birria recipe so he’s going to love the quesadillas too.
Your boyfriend is going to love these quesadillas. Delicious!