Birria Quesadilla

Indulge in the ultimate fusion of flavor and comfort with this mouthwatering Birria Quesadilla recipe! Featuring tender, slow-simmered beef chuck roasted in a rich blend of guajillo, ancho, and chipotle chilies, garlic, and aromatic spices, these quesadillas are a bold upgrade to your usual Tex-Mex fare. Encased in golden, crispy corn tortillas, each quesadilla oozes with melty Monterey Jack cheese and is garnished with fresh cilantro, chopped onion, and a hint of lime for the perfect finishing touch. The savory consomé, made from the beef’s cooking broth, doubles as a delectable dipping sauce that takes every bite to the next level. Whether you're planning a cozy dinner or a crowd-pleasing snack, this Birria Quesadilla guarantees an unforgettable culinary experience. Perfect for lovers of Mexican cuisine, this dish is easily customizable and bursting with authentic flavor!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds Boneless beef chuck roast
• 4 Dried guajillo chilies
• 2 Dried ancho chilies
• 1 Dried chipotle chilies
• 4 Garlic cloves
• 2 tablespoons White vinegar
• 4 cups Beef broth
• 2 Bay leaves
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 12 Corn tortillas
• 2 cups Monterey Jack cheese, shredded
• 1 Onion, chopped
• 0.5 cup Fresh cilantro, chopped
• 4 Lime wedges
• 2 tablespoons Olive oil

Directions

Step 1

Start by soaking the dried guajillo, ancho, and chipotle chilies in hot water for about 15 minutes until they are softened.

Step 2

Once softened, remove the stems and seeds from the chilies and place them in a blender along with the garlic, white vinegar, and 1 cup of beef broth. Blend until smooth.

Step 3

Cut the beef chuck roast into large chunks and season with salt and black pepper.

Step 4

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef chunks until browned on all sides, about 5 minutes per side. Transfer the beef to a plate.

Step 5

In the same pot, pour the chili sauce mixture and bring it to a simmer. Let it cook for 5 minutes until it thickens slightly.

Step 6

Return the beef to the pot and add the remaining 3 cups of beef broth. Add the bay leaves, cumin, oregano, and additional 1 teaspoon of salt. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 3 hours until the meat is tender and easily shreds with a fork.

Step 8

Once the beef is cooked, remove it from the pot and shred it using two forks. Discard any excess fat.

Step 9

Strain the broth into a separate bowl to remove any solids. This will be your consomé for dipping.

Step 10

To make the quesadillas, heat a non-stick skillet over medium heat. Place a tortilla in the skillet and sprinkle some shredded cheese on one half of the tortilla.

Step 11

Add a generous amount of shredded beef over the cheese and fold the tortilla in half to enclose the filling.

Step 12

Cook until the cheese is melted and the tortilla is golden brown and crispy, about 3 minutes on each side.

Step 13

Remove the quesadilla from the skillet and repeat with the remaining tortillas, cheese, and beef.

Step 14

Serve the birria quesadillas hot, garnished with chopped onion, cilantro, and a squeeze of lime juice. Serve with a side of the consomé for dipping.

Nutrition Facts

Serving size	3106.5 grams (3106.5g)

Amount per serving	% Daily Value*
Calories	5090

Total Fat 308.80g	396%
Saturated Fat 121.60g	608%
Polyunsaturated Fat 2.70g
Cholesterol 880mg	293%
Sodium 10487mg	456%
Total Carbohydrate 330.30g	120%
Dietary Fiber 65.40g	234%
Total Sugars 14.80g
Protein 278.80g	558%

Vitamin D 48IU	240%
Calcium 2259mg	174%
Iron 44mg	242%
Potassium 6010mg	128%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 21.4%

Carbs: 25.3%