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Birria Quesadillas are mouthwateringly delicious!
Originally a recipe from Jalisco, but Tijuanenses take it up a notch with their tasty variations – like this one!
In Tijuana, you can still find the traditional “chivo” or goat meat version which is nearly impossible to find in the US.
Most taco stands nowadays will serve birria de res and birria tacos made of beef.
FYI, this recipe is a great way to use up leftover birria. 😉
Ingredients
- Beef Birria
- Flour Tortillas
- Cheese
- Onion
- Cilantro
Below, I’ll show you step-by-step how to make the birria.
Look for a the largest flour tortillas, the kind used for burritos.
If you use smaller tortillas, you can serve more people. Adjust accordingly.
Equipment Needed
- Instant pot
- Blender
- Griddle / Skillet
- Tongs
- Measuring cups and spoons
- Fork
Instructions
- 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.
- 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.
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 1/2 hours. Halfway through, add 2 cups of beef broth.
- Remove the beef.
- Shred the beef.
Do not return the beef to the pot.
Set aside, leaving the consomme in the pot.
This instant pot recipe 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.
Pro Tip:
To make more of the savory broth, or consomme, remove the beef once it is cooked. Cover with foil paper to keep warm. Add 2 cups of beef broth. 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.
- 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 or 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 as in birria recipes, but you can also make it with lamb, veal, or mutton.
They are utterly delicious. Meat 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 re-hydrated 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
There are SO many variations.
Everything from Birria Ramen to Birria Pizza, let your imagination run wild with this one.
I’ve even seen Birria Tamales. All of them are delicious!
What to serve with Birria Quesadillas?
A big cup of consomme, of course! I also suggest serving your quesadillas with arroz mexicano, refried beans, pico de gallo, or sour cream. You can’t forget the lime wedges, cilantro, and onion to add to the cup.
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Birria Quesadillas
Ingredients
For the Chile Sauce:
- 3 chile guajillo
- 1 ancho chile
- 2 garlic cloves
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 whole clove
- pinch ground cinnamon
- 1/2 tbsp beef bouillon
- 1/2 tsp black pepper
- 2 cups water (for blending)
For the Beef:
- 1 tbsp olive oil
- 1.75 lbs chuck roast
- 1/2 tbsp salt
- 1/2 tsp ground pepper
- 1 bay leaf
- 1/2 tbsp beef bouillon
- 1 cup water
For the Quesadillas:
- 12 burrito-size flour tortillas
- 6 cups Monterey Jack cheese (shredded)
- 1/2 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 1/2 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.
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!
yum – thanks for the lovely recipe
You’re quite welcome!
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.
These tacos are amazing! The flavours are exceptional and authentic.
Authentic Mexican food is my jam 🙂
So much flavor, love it!!
Yes, tons of flavor.
This quesadillas look so good! I have to try
I hope you do. Seriously the best!
Really delicious! Thank you for sharing.
Thank you. It is very delicious.
This is really an addictive quesadillas recipe… WoW, thanks!
Addictive, yes! I had to use that word. 🙂
A perfect quesadilla!
I couldn’t agree more.
Ooh…and the dipping sauce…YUM.
That’s the best part.
Yum! I love quesadillas! They are perfect when you have little time!
Yes. And they are sooooo good too.
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.