Birria Buesadillas
Birria quesadillas are a delicious fusion of tender, slow-cooked birria meat and melted cheese inside a crispy tortilla, offering a burst of rich, savory flavors with every bite. This dish is perfect for any occasion and can be customized with various toppings and sides.
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.