Birria Quesadillas Recipe: A Flavor-Packed Twist on a Classic
If you’re a fan of Mexican cuisine, you’ve likely heard of birria, a rich and flavorful meat stew typically made with goat, beef, or lamb. Traditionally served as a soup, birria has found new life in various dishes, one of the most popular being birria tacos. But have you ever tried birria quesadillas? Imagine the gooey, cheesy goodness of a quesadilla combined with the savory, spicy delight of birria. Intrigued? Let’s dive into this delicious fusion with our birria quesadillas recipe!
Birria Buesadillas
Ingredients
For the Birria :
- 2 pounds beef chuck roast or short ribs
- 6 dried guajillo chilis, seeds removed
- 4 dried ancho chiles, seeds removed
- 2 dried pasilla chiles, seeds removed
- 1 large white onion, quartered
- 5 cloves garlic
- 3 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Quesadillas:
- 8 large flour tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Fresh cilantro, chopped
- Lime wedges, for serving
- Optional: Pickled onions, avocado slices, or your favorite salsa
Instructions
Prepare the Birria:
- Start by toasting the dried chilis in a dry skillet over medium heat until they become fragrant, about 2-3 minutes. Be careful not to burn them.
- Place the toasted chilis in a bowl and pour hot water over them, allowing them to soak for approximately 15 minutes until they become soft and pliable.
- In a blender, combine the soaked chiles, onion, garlic, apple cider vinegar, cumin, oregano, thyme, paprika, and a pinch of salt and pepper. Blend until smooth, adding some of the soaking water if needed to achieve a smooth consistency.
- In a large pot or Dutch oven, warm a small amount of oil over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned.
- Pour the chile sauce over the beef, add the beef broth, and bring to a boil. Reduce the heat to low, cover, and simmer for about 3-4 hours, or until the meat is tender and easily shredded
Shred the Meat:
- Once the meat is tender, remove it from the pot and shred it using two forks. Add the shredded meat back into the pot and mix thoroughly to incorporate it with the sauce
Assemble the Quesadillas:
- Warm a sizable skillet or griddle over medium heat. Place one tortilla on the skillet.
- Spread a generous layer of shredded cheese on one half of the tortilla. Add a layer of the shredded birria meat on top of the cheese
- Fold the tortilla in half, pressing down gently to help the cheese melt and stick.
- Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Serve and Enjoy:
- Slice the quesadillas into wedges and serve them hot. Top it off with freshly chopped cilantro and a splash of lime juice to enhance the flavors. Add pickled onions, avocado slices, or your favorite salsa for an extra burst of flavor.
Ingredients :
For the Birria:
- 2 pounds beef chuck roast or short ribs
- 6 dried guajillo chiles, seeds removed
- 4 dried ancho chiles, seeds removed
- 2 dried pasilla chiles, seeds removed
- 1 large white onion, quartered
- 5 cloves garlic
- 3 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Quesadillas:
- 8 large flour tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Fresh cilantro, chopped
- Lime wedges, for serving
- Optional: Pickled onions, avocado slices, or your favorite salsa
- Preparation Time
30minutes - Cooking Time
4 Hours - Serves
6 adults - Difficulty
Easy
Instructions :
1. Prepare the Birria:
- Start by toasting the dried chills in a dry skillet over medium heat until they become fragrant, about 2-3 minutes. Be careful not to burn them.
- Place the toasted chiles in a bowl and pour hot water over them, allowing them to soak for approximately 15 minutes until they become soft and pliable.
- In a blender, combine the soaked chilis, onion, garlic, apple cider vinegar, cumin, oregano, thyme, paprika, and a pinch of salt and pepper. Blend until smooth, adding some of the soaking water if needed to achieve a smooth consistency.
- In a large pot or Dutch oven, warm a small amount of oil over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned.
- Pour the chile sauce over the beef, add the beef broth, and bring to a boil. Reduce the heat to low, cover, and simmer for about 3-4 hours, or until the meat is tender and easily shredded.
2. Shred the Meat:
- Once the meat is tender, remove it from the pot and shred it using two forks. Add the shredded meat back into the pot and mix thoroughly to incorporate it with the sauce.
3. Assemble the Quesadillas:
- Warm a sizable skillet or griddle over medium heat. Place one tortilla on the skillet.
- Spread a generous layer of shredded cheese on one half of the tortilla. Add a layer of the shredded birria meat on top of the cheese.
- Fold the tortilla in half, pressing down gently to help the cheese melt and stick.
- Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
4. Serve and Enjoy:
- Slice the quesadillas into wedges and serve them hot.
- Top it off with freshly chopped cilantro and a splash of lime juice to enhance the flavors. Add pickled onions, avocado slices, or your favorite salsa for an extra burst of flavor.
Tips for the Best Birria Quesadillas
- Cheese Choice: Oaxaca cheese is traditional for its creamy melt, but mozzarella or Monterey Jack are great substitutes.
- Tortillas: Flour tortillas are recommended for their flexibility, but you can use corn tortillas if you prefer.
- Birria Sauce: Don’t discard the birria sauce left in the pot! Use it as a dipping sauce for an extra layer of flavor.
Serving Suggestions
Best Toppings for Birria Quesadillas
- Top your birria quesadillas with fresh cilantro, diced onions, and a squeeze of lime juice for an extra burst of flavor. You can also add pickled jalapeños, sliced avocado, or a dollop of sour cream.
Side Dishes to Complement
- Serve your quesadillas with Mexican rice, refried beans, or a fresh salad. A side of guacamole and salsa is always a good idea too
Conclusion
Birria quesadillas are a delicious twist on a classic Mexican dish. They’re flavorful, cheesy, and incredibly satisfying. Whether you’re cooking for family or friends, these quesadillas are sure to impress. Try them out and enjoy a taste of Mexico in every bite!
Frequently Asked Questions
What is Birria Made Of?
Birria is traditionally made with goat meat, but it can also be made with beef, lamb, or chicken. It’s slow-cooked with a blend of chilies, spices, and aromatics.
Can I Use a Different Meat?
Absolutely! While beef is common, feel free to experiment with lamb, chicken, or even pork. Just adjust the cooking time accordingly to ensure the meat is tender.
How Spicy is Birria?
Birria can be moderately spicy depending on the chilis used. You can adjust the heat level by adding more or fewer chilis or choosing milder varieties.
Can I Freeze Birria Quesadillas?
Yes, you can freeze birria quesadillas. Place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag. Reheat them in the oven or on a skillet to keep them crispy.
What’s the Best Cheese for Quesadillas?
Oaxaca cheese is traditional, but mozzarella or Monterey Jack are great substitutes. Choose a cheese that melts well for the best results.
