Print

Crispy Birria Quesadillas Recipe with Savory Consommé

crispy birria quesadillas - featured image
Print Recipe

A comforting and flavorful recipe featuring crispy quesadillas filled with tender, spice-kissed birria beef and melty cheese, served with a rich, savory consommé for dipping.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 4 garlic cloves, peeled
  • 1 white onion, quartered
  • 2 cups beef broth (low-sodium preferred)
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 12 corn tortillas
  • 3 cups shredded Oaxaca or mozzarella cheese
  • Butter or vegetable oil for frying
  • Reserved cooking liquid from birria (strained)
  • Additional beef broth if needed to thin consommé
  • Salt and pepper to taste (for consommé)
  • Chopped cilantro and diced onion for garnish (optional)

Instructions

  1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, flipping occasionally. Be careful not to burn them.
  2. Place toasted chiles in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
  3. Drain the chiles and transfer to a blender. Add chipotle pepper, garlic cloves, quartered onion, oregano, cumin, smoked paprika, and 1 cup of beef broth. Blend until smooth.
  4. Place beef chunks in a Dutch oven. Pour the chile sauce over the meat, then add remaining beef broth. Season with salt and pepper. Bring to a simmer, cover, and cook on low heat for 3-4 hours, or until beef is fork-tender. Alternatively, use a slow cooker on low for 6-8 hours.
  5. Remove beef and shred with two forks. Set aside. Strain the cooking liquid through a fine sieve to remove solids—this is your consommé.
  6. Heat a skillet over medium heat and add a bit of butter or oil. Place one tortilla in the pan, sprinkle a generous amount of shredded cheese, then a good handful of shredded birria, and top with more cheese. Place a second tortilla on top.
  7. Cook for 3-4 minutes per side, carefully flipping with a spatula and tongs, until tortillas are golden and crispy and cheese is melted.
  8. While quesadillas cook, gently warm the consommé in a small pot. Adjust seasoning with salt and pepper as needed.
  9. Cut quesadillas into wedges and serve immediately with bowls of consommé for dipping. Garnish consommé with chopped cilantro and diced onion if desired.

Notes

Slow-cooking the birria is key for tender meat. Use enough butter or oil to crisp tortillas without burning. Don’t overload quesadillas to avoid tearing when flipping. Warm tortillas slightly before assembling to prevent cracking. Consommé can be garnished with cilantro and diced onion. Leftovers taste better the next day as flavors deepen.

Nutrition

Keywords: birria, quesadillas, consommé, crispy quesadillas, Mexican recipe, beef birria, comfort food, easy dinner

Find it online: https://chrisfeasts.com/crispy-birria-quesadillas-recipe-with-savory-consomm-e-easy-and-perfect/