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Crispy Birria Quesadillas Recipe Easy Homemade with Rich Consommé Dip

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These crispy birria quesadillas feature slow-cooked, tender beef with melted cheese inside toasted tortillas, served with a rich consommé dipping sauce for a flavorful, comforting meal.

Ingredients

Scale
  • 3 lbs beef chuck roast, trimmed and cut into large chunks
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 chipotle pepper in adobo sauce
  • 4 cloves garlic, peeled
  • 1 large white onion, quartered
  • 2 cups beef broth
  • 2 tbsp apple cider vinegar
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 12 corn tortillas
  • 3 cups shredded Oaxaca or mozzarella cheese
  • Vegetable oil or lard, for frying
  • 2 cups reserved birria cooking liquid (strained)
  • 1 bay leaf
  • Optional: finely chopped fresh cilantro and diced white onion for garnish

Instructions

  1. Soak dried guajillo and ancho chilies in hot water for 15 minutes until softened. Drain and transfer to a blender with chipotle pepper, garlic cloves, quartered onion, apple cider vinegar, cumin, oregano, smoked paprika, salt, black pepper, and 1 cup beef broth. Blend until smooth, adding more broth to reach a thick sauce consistency.
  2. Place beef chunks in a large Dutch oven and pour the chili sauce over the meat. Add remaining beef broth until meat is just covered. Bring to a simmer over medium heat, then reduce heat to low. Cover and cook for 3 to 4 hours until beef is fork-tender and shreds easily.
  3. Remove beef from pot and shred finely using two forks. Strain cooking liquid through a fine mesh strainer into a bowl and keep warm. Stir in bay leaf and let steep for 5 minutes, then remove bay leaf before serving.
  4. Heat a cast iron skillet over medium heat and add a thin layer of vegetable oil or lard. Dip one side of a corn tortilla lightly into the consommé, then place it oil-side down on the skillet. Sprinkle shredded cheese over the tortilla, add a layer of shredded birria beef, and top with another tortilla.
  5. Cook each quesadilla for about 3-4 minutes per side until tortillas are golden and crispy and cheese has melted. Use tongs to carefully flip.
  6. Cut quesadillas into wedges and serve hot with warm consommé dipping sauce. Garnish consommé with chopped cilantro and diced onion if desired.

Notes

Toast dried chilies lightly before soaking to deepen flavor. Adjust oil amount to avoid greasy quesadillas. Keep consommé warm for best flavor. Reheat leftovers in skillet to maintain crispiness. For less oily quesadillas, bake at 400°F for 10-12 minutes, flipping halfway.

Nutrition

Keywords: birria quesadillas, crispy quesadillas, consommé dip, Mexican recipe, slow-cooked beef, easy dinner, comfort food

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