Description
Learn how to make delicious Birria Quesadilla Tacos, a cheesy and flavorful dish perfect for dipping in rich consommé. This recipe is inspired by viral food trends, offering a taste of authentic birria with an extra cheesy twist.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into large chunks
- 1 tablespoon vegetable oil
- 1 white onion, quartered
- 4 cloves garlic, peeled
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1 tablespoon salt
- 6 guajillo chilies, stemmed and seeded
- 3 ancho chilies, stemmed and seeded
- 4 cups beef broth
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Oaxaca cheese
- Corn tortillas
- Optional garnishes: chopped cilantro, diced white onion, lime wedges
Instructions
- In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear beef chunks on all sides until browned.
- Add quartered onion, garlic cloves, bay leaves, oregano, cumin, cinnamon, cloves, black pepper, and salt to the pot.
- In a separate bowl, soak guajillo and ancho chilies in hot water for 15-20 minutes until softened. Drain and discard the water.
- Transfer the rehydrated chilies to a blender with 1 cup of the beef broth. Blend until smooth.
- Pour the chili puree into the pot with the beef. Add the remaining 3 cups of beef broth.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is very tender.
- Remove the beef from the pot and shred it using two forks. Skim excess fat from the consommé (broth).
- To assemble quesadillas: Warm corn tortillas. Place a portion of shredded beef and a generous amount of shredded cheeses on one half of each tortilla. Fold the other half over.
- Heat a lightly oiled skillet or griddle over medium heat. Cook quesadillas for 3-4 minutes per side, until golden brown and the cheese is melted.
- Serve quesadillas immediately with the warm consommé for dipping. Garnish with cilantro, onion, and lime if desired.
Notes
- For a spicier birria, add a dried árbol chili to the chili soaking step.
- If you don’t have Oaxaca cheese, a blend of Monterey Jack and mozzarella works well.
- The consommé can be strained for a smoother dipping broth.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker/Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla with consommé
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A