These golden, cheesy birria quesadillas are loaded with tender, flavorful beef and served with a rich, savory consomé for dipping. A Mexican comfort food classic with a crispy twist! 🥩❤️
Ingredients 🛒
For the Birria:
2 lbs beef chuck or short ribs 🥩
4 dried guajillo chiles 🌶️
2 dried ancho chiles 🌶️
2 cloves garlic, minced 🧄
1 medium onion, diced 🧅
1 cup crushed tomatoes 🍅
1 cinnamon stick 🌿
1 tsp cumin 🌾
1 tsp oregano 🌿
4 cups beef broth 🍗
Salt and pepper, to taste 🧂
For the Quesadillas:
8 small flour or corn tortillas 🌮
2 cups shredded cheese (Monterey Jack or Oaxaca cheese) 🧀
Fresh cilantro, chopped 🌿
Oil for frying 🫒
Instructions 📝
Prepare the Birria:
Remove stems and seeds from the guajillo and ancho chiles. Boil them in a small pot of water for 10 minutes, then blend with crushed tomatoes, garlic, and a bit of the soaking water until smooth. Strain the sauce. 🌶️🍅
In a large pot, sear the beef on all sides. Add the onion, chile sauce, beef broth, cinnamon stick, cumin, oregano, salt, and pepper. Simmer on low heat for 2–3 hours, or until the beef is tender and shreds easily. 🍲✨
Shred the Beef:
Remove the beef from the pot and shred it with two forks. Strain the broth to create a smooth consomé for dipping. Set aside. 🥩🔥
Assemble the Quesadillas:
Heat a skillet over medium heat with a little oil. Dip a tortilla into the consomé, then place it on the skillet. Sprinkle cheese on one half, add shredded beef, and fold the tortilla over. Cook until crispy and golden on both sides. Repeat with remaining tortillas. 🌮🧀
Serve:
Plate the quesadillas and garnish with chopped cilantro. Serve with a small bowl of consomé on the side for dipping. 🌿🥣
Pro Tip: Add diced onions or a squeeze of lime to the consomé for extra flavor! 🍋🧅
Enjoy these irresistible, crispy birria quesadillas that are perfect for any occasion! 🎉❤️
