Chicken strips Olive oil Onion Garlic Chipotle peppers in Adobo Crema Mexicana Cup milk Salt
Rehydrate the chiles, blend them until smooth, and set them aside until ready to use.
Sear the beef on all sides and remove it from the instant pot. Strain the sauce, then return the beef to the pot.
Cover and set the timer for 8 hours on low, or 4 hours on high.
Remove the beef and shred it. Do not return it to the pot. Set aside, leaving the consommé in the pot.
Take the flour tortilla and dip one side into the consommé and place it on a hot skillet. Add cheese and birria to one side. Cover with the other side and cook until golden brown.
Serve your quesadillas with a cup of consommé, 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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