Birria Quesadillas

5 from 42 votes

Birria Quesadillas are crispy, cheesy, and packed with tender beef birria. Dip them in rich consommé for the ultimate bite!

Prep Time15

Cook Time2 10

Total Time2 25

Course: Dinner

Cuisine: Mexican

Servings: servings

Calories: 449kcal

Author: Maggie Unzueta

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 ¾ 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 consommé)

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.

Notes

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.

What type of cheese to use? Monterey Jack or any type of cheese that melts well.

Nutrition