Birria Quesadilla Recipe

Birria quesadillas are a delicious Mexican dish combining the rich, flavorful birria meat with melted cheese inside a crispy tortilla. Perfect for a satisfying meal, these quesadillas are best served with consomé (the rich broth from the birria) for dipping.


For the Birria:

  • 2 lbs beef chuck roast, cut into chunks
  • 4 dried guajillo chilies
  • 2 dried ancho chilies
  • 2 dried pasilla chilies
  • 4 cups beef broth
  • 1 large onion, quartered
  • 6 cloves garlic
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp black peppercorns
  • 2 tbsp apple cider vinegar
  • Salt to taste

For the Quesadillas:

  • Corn or flour tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Chopped cilantro and diced onions (optional, for garnish)
  • Lime wedges (optional, for serving)


Prepare the Birria:

  1. Prep the Chilies:
  • Remove stems and seeds from the dried chilies.
  • Toast the chilies in a dry skillet over medium heat until fragrant (about 2-3 minutes). Be careful not to burn them.
  • Place the toasted chilies in a bowl and cover with hot water. Let them soak for about 20 minutes until they are soft.
  1. Make the Sauce:
  • In a blender, combine the soaked chilies (drained), onion, garlic, cumin seeds, oregano, thyme, smoked paprika, black peppercorns, and apple cider vinegar. Blend until smooth.
  • Add a little soaking water if needed to help blend the mixture.
  1. Cook the Birria:
  • In a large pot or Dutch oven, add the beef chunks and pour the blended sauce over the meat.
  • Add the bay leaves, cinnamon stick, and beef broth.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for about 3-4 hours, or until the meat is tender and shreds easily.
  • Season with salt to taste.
  1. Shred the Meat:
  • Remove the beef from the pot and shred it using two forks.
  • Strain the cooking liquid (consomé) and set aside for dipping.

Make the Quesadillas:

  1. Assemble:
  • Heat a large skillet or griddle over medium heat.
  • Place a tortilla on the skillet and sprinkle a generous amount of shredded cheese on one half.
  • Add a layer of shredded birria meat over the cheese.
  • Fold the tortilla over to form a quesadilla.
  1. Cook:
  • Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden and crispy and the cheese is melted.
  • Repeat with the remaining tortillas and filling.


  1. Garnish:
  • Serve the quesadillas with chopped cilantro, diced onions, and lime wedges on the side.
  • Serve with a bowl of consomé for dipping.

Enjoy your delicious Birria Quesadillas!

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