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Birria Quesadillas With Melted Cheese

Rich and warm birria quesadillas filled with slow-cooked beef and melted cheese, served with a flavorful dipping consommé.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course, Snack
Cuisine: Comfort Food, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Birria
  • 3 lbs chuck roast Generously seasoned with salt and pepper.
  • 6 pieces guajillo chile peppers Dried peppers, boiled until soft.
  • 4 pieces ancho chile peppers Dried peppers, boiled until soft.
  • 2 pieces chile de arbol peppers Dried peppers for heat.
  • 2 pieces roma tomatoes Charred until skins blister.
  • 4 cloves garlic Used in the chile sauce.
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • Salt and pepper To taste.
For the Quesadillas
  • 8 large flour tortillas
  • 2 cups Oaxaca cheese, shredded Or substitute with mozzarella.
  • 1 cup pepper jack cheese, shredded
  • 4 tbsp butter For frying.
  • Chopped white onions For serving.
  • Fresh cilantro For serving.

Method
 

Preparation
  1. Boil dried guajillo, ancho, and chile de arbol peppers for 5 minutes until soft and pliable.
  2. Char the roma tomatoes on a grill pan until the skins blister, and then peel.
  3. Season the chuck roast generously with salt and pepper.
  4. Sear the chuck roast in a hot Dutch oven until browned on all sides.
  5. Blend softened chiles with charred tomatoes, garlic, cumin, oregano, and cinnamon.
  6. Strain the chile mixture for a smooth sauce.
  7. Coat the seared beef with the chile sauce and cook in the oven at 325°F for 3 hours.
  8. Shred the tender beef and mix it with the consommé to keep moist.
Cooking
  1. Heat butter in a large skillet over medium heat.
  2. Dip one side of a tortilla in the red consommé.
  3. Place tortilla butter-side down in the pan.
  4. Add cheese and shredded birria to half of the tortilla, then fold it over.
  5. Cook until golden and crispy on both sides.
  6. Serve immediately with consommé for dipping.

Notes

Taste the sauce and adjust salt as needed. For more heat, add a chile de arbol or a pinch of cayenne. For milder flavors, remove seeds from peppers before blending. Leftovers can be stored in an airtight container for up to 4 days.