Description
Crispy Beef Birria Quesadillas feature tender, slow-cooked shredded beef and gooey melted cheese tucked inside golden, crispy tortillas coated in flavorful birria broth. This Mexican-inspired dish combines the best of birria tacos and classic quesadillas for a messy, delicious meal perfect for weeknight dinners.
Ingredients
- 2 lbs beef chuck roast, cut into chunks
- 2 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 medium white onion, quartered
- 4 cloves garlic, peeled
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons apple cider vinegar
- 3 cups beef broth
- 1 can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 large flour tortillas
- 3 cups Monterey Jack cheese, shredded
- 1/2 cup diced white onion
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons diced jalapeno peppers
- Reserved birria broth for dipping
- Lime wedges
- Extra cilantro
Instructions
- Add the beef chuck roast chunks, guajillo chilies, ancho chilies, quartered onion, garlic cloves, bay leaves, cumin, oregano, cinnamon, cloves, apple cider vinegar, beef broth, and diced tomatoes to a large slow cooker. Season with salt and black pepper.
- Stir everything to combine, cover, and cook on low heat for 6 to 8 hours or on high heat for 4 to 5 hours until the beef is fall-apart tender.
- Remove the beef from the slow cooker and transfer to a large bowl. Use two forks to shred the meat into bite-sized pieces.
- Strain the cooking liquid through a fine-mesh strainer into a clean bowl, discarding the solids and removing any excess fat from the top. Reserve the broth for dipping and coating the tortillas.
- Return 1 to 2 cups of the strained broth to the shredded beef and mix to keep it moist and flavorful.
- Heat a large skillet over medium-high heat and add 2 tablespoons of the reserved birria broth.
- Dip one flour tortilla into the warm birria broth to coat both sides, then place it in the hot skillet.
- On one half of the tortilla, layer 1/2 cup shredded Monterey Jack cheese, 1/2 cup shredded birria beef, 1 tablespoon diced onion, 1 tablespoon cilantro, and 1/2 tablespoon diced jalapeno.
- Once the cheese begins to melt, about 1 to 2 minutes, fold the tortilla in half to create a half-moon shape.
- Cook the quesadilla for 2 to 3 minutes per side until golden brown and crispy, pressing down gently with a spatula.
- Remove the cooked quesadilla from the skillet and place on a cutting board. Repeat the process with the remaining tortillas and filling.
- Slice each quesadilla into 2 to 3 wedges and serve immediately with the reserved warm birria broth for dipping, lime wedges, and extra cilantro.
Notes
- Toast the dried chilies in a dry skillet for 30 seconds per side before adding to the slow cooker to enhance their flavor.
- Skim the fat from the birria broth before using it to coat the tortillas for a cleaner, less greasy result.
- Use a pastry brush to coat the tortillas with broth if you prefer less mess than dipping.
- Press the quesadillas down gently with a spatula while cooking to ensure even browning and maximum crispiness.
- Warm the birria broth before serving for dipping; cold broth will congeal due to the natural gelatin from the beef.
- Store leftover shredded birria beef and broth separately in airtight containers in the refrigerator for up to 4 days.
- Assembled quesadillas are best eaten fresh, but leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet over medium heat for 2 to 3 minutes per side until crispy again.
- The shredded beef can be frozen in an airtight container with some of the broth for up to 3 months; thaw overnight in the refrigerator before using.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker and Skillet
- Cuisine: Mexican