Birria Quesadillas
Birria quesadillas are a delicious and savory Mexican dish that combines the rich flavors of birria with the gooey goodness of melted cheese. This recipe is perfect for a cozy night in or for entertaining guests with a unique and flavorful dish.
Ingredients
- 2 lbs beef chuck roast, cut into chunks
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 cinnamon stick
- 4 cups beef broth
- 12 oz Oaxaca cheese, shredded
- 8 large flour tortillas
- Salt and pepper to taste
Instructions
- In a large pot, combine the beef chuck roast, onion, garlic, dried guajillo chilies, dried ancho chilies, cinnamon stick, and beef broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beef is tender.
- Remove the beef from the pot and shred it using two forks. Strain the remaining liquid and reserve it for dipping.
- Heat a large skillet over medium heat. Place a flour tortilla in the skillet and sprinkle a layer of Oaxaca cheese on one half of the tortilla. Add a generous portion of the shredded beef on top of the cheese. Fold the tortilla in half to cover the filling.
- Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
- Repeat with the remaining tortillas, cheese, and beef.
- Serve the birria quesadillas hot, with the reserved cooking liquid for dipping.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 18g
Supplies
Large pot Skillet Strainer Cooking utensils
Tools
Forks Knife Cutting board
Serving suggestions
Serving suggestions: Serve the birria quesadillas with a side of Mexican rice and a fresh salsa for a complete meal.
Tips & tricks
Tips: For an extra kick of flavor, add a slice of jalapeño to the quesadilla before folding and cooking.
Cost
$25