Birria Quesadillas

Birria Quesadilla

If you are looking for a way to spice things up for dinner tonight, you are going to love these birria quesadillas.

This recipe takes the traditional Mexican birria and transforms it. Succulent beef, seasoned with aromatic spices, is shredded and tucked inside corn tortillas alongside gooey cheese. The quesadillas are then pan-fried to golden perfection, creating a crispy exterior and a deliciously cheesy interior. What's not to love?

Birria Quesadilla

Recipe Video

Why This Recipe Works

These flavorful birria quesadillas are perfect for sharing with friends and family or as a standout dish at gatherings.

The tender and succulent birria meat, mixed with melted cheese, creates a harmonious flavor profile that is sure to impress even the pickiest of eaters. And the crispy tortilla shell adds a delightful texture to each bite.

Additionally, birria quesadillas are super versatile and customizable, allowing you to dress them with your favorite toppings and serve them with a variety of different sauces. They are a delicious choice that will leave you and your dinner guests craving more.

Ingredients

Beef:

When making birria, you'll want to use a beef cut that is well-suited for long, slow cooking methods like braising or simmering. Several different cuts of beef work well for this, including beef brisket, chuck roast, short ribs, or beef shank.

Tortillas:

Choose to use good-quality corn tortillas for your quesadillas. You can use either regular-sized tortillas or smaller ones, depending on your preference.

Cheese:

While this recipe calls for cheddar cheese, you can also use a melty cheese like Oaxaca, Monterey Jack, or Chihuahua cheese to make a delicious quesadilla.

How to Make Birria Quesadillas

Step One: 

Chop some white onion and throw it in the food processor with the garlic cloves, apple cider vinegar, salt, cumin powder, and pepper. Puree until ingredients are combined.

Step Two: 

Add your beef to a large pot and pour your mixture over the beef, ensuring each piece is saturated. Set aside.

Step Three: 

Remove the seeds from your chilies.

Step Four:

Add chilies to a pot of water using only a small amount of seeds. The more seeds, the spicier your birria gets. Bring the chilies to a simmer, then remove from the heat. Set aside.

Step Five: 

Cut an "X" into the tip of each of your tomatoes. Add them to a separate pot of water.

Step Six: 

Bring them to a boil and simmer until the skin peels off. Remove them from the water and peel the skins from the tomatoes.

Step Seven:

Add your peeled tomatoes, chilies, cloves, oregano, salt, coriander, and bay leaves to the food processor and puree until all ingredients are combined. Pour this mixture over the beef.

Step Eight:

Pressure cook on high for 1 hour and 30 minutes.

Step Nine:

Allow for a natural release and remove the beef from the pot. Use forks to shred the meat. Set aside

Step Ten: 

Add a corn tortilla to a pan and spread some birria sauce on each side.

Step Eleven:

On half of the tortilla, add some of the shredded birria. Top it with cheese, onion, coriander, and continue to cook for 3-5 minutes.

Step Twelve:

Fold the tortilla in half, serve, and enjoy!

Tips

  • You can serve some of the birria sauce on the side as a dipping sauce. Alternatively, you can serve your quesadillas with salsa, guacamole, or your favorite hot sauce.
  • For extra flavor, marinate the meat for a few hours or overnight.
  • Adjust the spice level according to your preference.
  • Use a heavy pan or a panini press for even cooking and crispy tortillas.
  • Drain any excess oil from the quesadillas on a paper towel to prevent sogginess.

What to Serve With Birria Quesadillas

These birria quesadillas are not only delicious but they are also fun to eat. Serve them alongside some other delightful finger foods like chili cheese fries, nachos, and avocado fries. For something lighter, try serving birria quesadillas with an avocado salad or charro beans.

FAQs

Can I use flour tortillas instead of corn tortillas?

While corn tortillas are more commonly used for traditional birria quesadillas, you can use flour tortillas if you prefer. Keep in mind that the flavor and texture will be slightly different, but it's a matter of personal preference.

How long can leftover birria quesadillas be stored?

Once you make your birria quesadillas, they should really be eaten right away. However, they can be wrapped in aluminum foil or plastic wrap and kept for a day or two in the fridge. The birria on its own can be stored much easier in an airtight container for up to 3 days in your fridge or up to 2 months in the freezer.

Can I make the birria ahead of time?

Absolutely! In fact, birria often tastes even better the next day as the flavors have more time to develop. You can make the birria meat a day or two in advance and store it in the refrigerator. When you're ready to make the quesadillas, simply reheat the meat before assembling.

More Mexican Recipes

If these birria quesadillas inspired you to create a Mexican feast, then check out these delicious recipes for more tasty Mexican food.

Birria Tacos

Taco Casserole

Pico De Gallo

Tostilocos

Pineapple Salsa

Birria Quesadilla

Birria Quesadillas

Learn how to make flavorful Birria Quesadillas, blending Mexican tradition with cheesy goodness; perfect for parties or casual dining.
5 from 3 votes
Print Pin Rate
Course: dinner, lunch, Snack
Cuisine: Mexican, Tex-Mex
Keyword: birria quesadilla, birria quesadillas, birria quesadillas recipe
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4
Author: Corrie

Ingredients

  • ½ white onion chopped
  • 7 cloves garlic whole, peeled.
  • ½ cup apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon cumin powder
  • 1 teaspoon black pepper
  • 1 lb beef
  • 5 ancho chilies
  • 1 mirasol chili
  • 4 whole tomatoes roma
  • 1 teaspoon cloves
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon dried coriander
  • 10 bay leaves
  • 10 tortillas
  • 1 cup cheddar cheese
  • 1 cup onions chopped
  • 1 cup coriander chopped

Instructions

  • Chop some white onion and throw it in the food processor with the garlic cloves, apple cider vinegar, salt, cumin powder, and pepper. Puree until ingredients are combined.
  • Add your beef to a large pot and pour your mixture over the beef, ensuring each piece is saturated. Set aside.
  • Remove the seeds from your chilies.
  • Add chilies to a pot of water using only a small amount of seeds. The more seeds, the spicier your birria gets. Bring the chilies to a simmer, then remove from the heat. Set aside.
  • Cut an "X" into the tip of each of your tomatoes. Add them to a separate pot of water.
  • Bring them to a boil and simmer until the skin peels off. Remove them from the water and peel the skins from the tomatoes.
  • Add your peeled tomatoes, chilies, cloves, oregano, salt, coriander, and bay leaves to the food processor and puree until all ingredients are combined. Pour this mixture over the beef.
  • Pressure cook on high for 1 hour and 30 minutes.
  • Allow for a natural release and remove the beef from the pot. Use forks to shred the meat. Set aside.
  • Add a corn tortilla to a pan and spread some birria sauce on each side.
  • On half of the tortilla add some of the shredded birria. Top it with cheese, onion, coriander, and continue to cook for 3-5 minutes.
  • Fold the tortilla in half, serve, and enjoy!

Nutrition

Calories: 1077kcal Carbohydrates: 58g Protein: 60g Fat: 66g Saturated Fat: 27g Polyunsaturated Fat: 4g Monounsaturated Fat: 25g Trans Fat: 3g Cholesterol: 206mg Sodium: 1798mg Potassium: 1570mg Fiber: 7g Sugar: 13g Vitamin A: 2670IU Vitamin C: 113mg Calcium: 424mg Iron: 10mg

Video

Notes

  • You can serve some of the birria sauce on the side as a dipping sauce. Alternatively, you can serve your quesadillas with salsa, guacamole, or your favorite hot sauce.
  • For extra flavor, marinate the meat for a few hours or overnight.
  • Adjust the spice level according to your preference.
  • Use a heavy pan or a panini press for even cooking and crispy tortillas.
  • Drain any excess oil from the quesadillas on a paper towel to prevent sogginess.
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