The hype is real, these Birria Quesadillas with consommé are even better than you imagined! They are loaded with tender shredded beef and creamy, melty Havarti cheese.
Served with roasted chili corn salsa and a super flavorful birria consommé. Dip these melty cheese quesadillas in the flavorful broth and dig in!
If this is your first time eating beef birria, you're in for a treat! Braised chuck roast in a broth made from dried chiles, spices, garlic and onions to give maximum flavor.
This easy Birria recipe is ideal for special occasions or casual nights at home. This addicting twist on Mexican cuisine is sure to be a hit with the whole family!
If you love this birria quesadilla recipe then you should try my California Burrito recipe. It's packed with carne asada, Mexican street fries, salsa, guacamole and cheese!
Throw the Cheesy Gordita Crunch in the dinner mix and you'll be your family's hero.
Jump to:
What Is Birria?
Birria is a traditional Mexican dish from the Mexican state of Jalisco. Goat meat is the meat of choice for Birria in Mexico.
It's slow cooked with dried chiles, onions, cumin, garlic, vinegar and other spices until the meat is tender and can be shredded. Recipes vary depending on the region they come from.
Birria broth traditionally has a reddish tinge to it. Dip your taco or quesadilla into the Birria broth for extra flavor and signature style.
In the United States Birria is most often made with beef. It is also served in non-traditional ways.
Often times paired with loads of melted cheese. Serve it as a birria quesadilla, quesabirra tacos, ramen and pizza. I like substituting leftover birria for steak in steak nachos!
Recipe Ingredients
- Chuck Roast - This cut of beef is my favorite for slow cooking beef. It's got enough fat that it's flavorful and it's also on the cheaper side.
- Yellow Onion - Yellow or white onion would be fine to braise the birria.
- Garlic - Fresh garlic cloves are best here.
- Chicken Stock Concentrate - I use chicken stock instead of beef stock in this Birria Quesadilla recipe because I prefer the flavor. This is my favorite chicken stock!
- Apple Cider Vinegar - Adding acid gives the meat a little boost of flavor. Use cider vinegar with "the mother" for better quality. ACV is also used when braising pork sugo!
- Flour Tortillas - Use a large flour tortilla for the Birria Quesadillas. I prefer 10"-12".
- Creamy Havarti Cheese - Creamy Havarti cheese melts so nicely in these birria quesadillas. It's got a mild but delicious flavor that works really well with the Birria.
- Guajillo Chiles - Guajillo peppers are a dried chile that give a red color when cooked or blended. They are not spicy but have a distinct flavor. You can find them in the Hispanic section at your local grocery store or order them on Amazon.
- Ancho Chile - Ancho chiles have a light smokey flavor and are mild. You can find them in most grocery stores in the Hispanic section or order them on Amazon.
- Chile de Arbol - Chile de arbol is a small dried chile. Small but spicy. If you aren't a fan of spice, leave these out of the recipe. You can find these dried chiles in the Hispanic section of your grocery store or on Amazon.
- Kosher Salt - Salt brings out the flavor of all the ingredients. Diamond Crystal Kosher salt is my favorite.
- Oregano - Use Mexican Oregano if you can find it. Dried oregano is best here.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Skip the chile de arbol if you don't like spicy things.
- Yellow or white onions work for birria quesadillas.
- I used Diamond Crystal Kosher Salt for this recipe. If you're using Morton's Kosher Salt then use about 75% of the salt called for.
- I use this chicken stock concentrate which I can find at my local grocery store and on Amazon. If you can't find it then just replace the 2 cups of water with your favorite chicken stock.
- Try adding peach mango salsa on top of your birria quesadilla in the summer months!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Birria Quesadillas
Step 1: Heat a large skillet over medium heat then add dried chiles. Toast for 2 minutes, stirring occasionally. Add bay leaf, oregano, cumin, cinnamon and ginger to the pan. Toast for an additional 60 seconds, stirring frequently. Mix chicken stock concentrate and hot water then add it to the pan of spices with a pinch of salt. Bring to a boil then turn down to a simmer. Cover and let simmer 5 minutes. Remove from the heat and let cool 5 minutes. Blend the spice mix together in a high powered blender until smooth.
Step 2: Heat a large Dutch oven over medium-high heat until pan is very hot. While the oil is heating, season beef with salt and pepper. Add beef to Dutch oven and leave undisturbed for 3-4 minutes until you have a nice brown sear. Turn meat over and sear the other side for another 3-4 minutes. Add the onion then continue cooking for 2 minutes, stirring occasionally. Add minced garlic and stir until fragrant, about 20 seconds.
Step 3: Add the apple cider vinegar, dried chile sauce and enough water make the liquid come to the top of the beef. Bring to a boil then turn down to a simmer, cover and let simmer 2-2½ hours until beef is fork tender.
Step 4: Shred the beef while hot.
Step 5: Heat a grill pan or large skillet over medium heat until hot then turn it down to low-medium heat while you assemble and cook the birria quesadillas. Lay each tortilla shell out on a flat surface, cover half with cheese then add shredded Birria to the top of the cheese.
Step 6: Add a drizzle of olive oil to the grill pan and wipe it around evenly with a paper towel. Place birria quesadillas on the grill pan and cook until brown and crisp on one side. Flip over and repeat on the other side. Cheese should be hot and melty. Dunk the Birria Quesadilla in the consommé, that first bite is so good!
Rotate birria quesadillas with my Dorito Taco Salad Recipe to spice up your weekly taco Tuesday dinners! Both of these recipes are kid approved as well, for an added bonus.
Tips for Birria Quesadillas
- These Birria Quesadillas are good with or without the corn salsa! Tacos de Camaron are also great with this salsa.
- Make the Birria a day or two ahead of time then heat it up before using. This can help save a lot of time! Just reheat the beef and Birria broth in a large pot on the stove over medium heat, stirring occasionally.
- You'll want to let most of the juice drain out of the beef before adding it to the quesadilla.
- You can use an Instant Pot if you're short on time. It takes about 40 minutes using an Instant Pot.
- Set the assembled Birria Quesadillas on a half sheet tray to help stay clean and organized before and after cooking them.
- Serve the quesadillas with a side of broth from the meat. If the cooking liquid from the Birria is too thick at the end then add a little water before serving the broth.
Recipe FAQs
Birria Quesadillas are best eaten hot and fresh however, if you do have leftovers you can store them in the fridge for up to 3 days. Store them in an airtight container or wrapped with plastic wrap on a plate. Quesadillas de birria tend to get soggy shortly after they're cooked. When it's time to reheat them you have a few options. You can use the microwave. If you want to crisp them back up a little then I would suggest using the oven at 400°F for 7-10 minutes or reheat them in a skillet over medium heat that's been sprayed with a little non-stick cooking spray.
Birria Quesadillas are made of beef that is braised in a liquid made of dried chiles, spices, garlic and onions. It is combined with a creamy white cheese that melts well, in this case Havarti cheese. The shredded beef and cheese are folded up inside a large tortilla shell that is cooked until the cheese is hot and melty. The quesadilla is served alongside a cup of broth, which is the cooking liquid from the Birria that is thinned out a bit with water.
This birria quesadilla recipe is great alongside Summer Fruit Salad, Spanish rice, Mexican Rice, or Quick Chipotle Pinto Beans.
Birria has taken on a new tradition in the United States. It is served many different ways but usually with lots of melty cheese and a bowl of Birria sauce to dip it in.
When eating quesadillas de birria, dunk each bite into your bowl of broth before eating it. The broth adds extra flavor and makes it super juicy!
There are a lot of different ways to serve birria, trendy ways that have become popular over the last couple years like Quesabirria Tacos, Birria Ramen, Birria Pizza or Birria Eggrolls. You can also serve with with warm corn tortillas, onion, cilantro and lime for a more traditional approach. This spicy guacamole recipe goes well with birria too!
You can make the Birria de res for you quesadillas in a slow cooker too! This is great if you're going to be gone all day and want the meat to be ready when you get home. Prepare the sauce, cut and sear the meat exactly the same according the the recipe adding the onion and garlic to the pot as well. Add the meat mixture, sauce, vinegar and water to your slow cooker then cook on low for 8-10 hours, until meat is fork tender. The meat will be ready then you can prepare the quesadillas according to the directions below!
Birria is a comforting meat stew that has tastes like a combination of savory, smokey, chilies, a touch of sweetness and a little tangy. Birria is full of flavorful spices and aromatics. The hint of cinnamon lends itself to a sweet taste without actually being sweet. Apple cider vinegar gives a touch of tangy and the chilies mixed with cumin bring a smokey chili flavor. It's a combination that's hard not to fall in love with.
Birria is traditionally made with goat or sheep but can vary depending on the region of Mexico you're in. This birria recipe uses beef as do many Americanized birria recipes. Barbacoa is made using beef, lamb or goat but can really use any meat. The main difference is that birria is served with additional broth. The meat can be served in the broth or with the broth on the side for dipping. See a more in depth explanation of the difference between birria and barbacoa.
Using a cheese with great melting capability is key with this birria quesadillas recipe. Havarti, Asadero, Oaxaca or Chihuahua cheeses will work well. You could use Mozzarella if that's all you have but the others are a better choice. All of these cheeses are really melty and work great for quesadillas.
If you're looking for a large, traditional quesadilla then flour tortillas are the way to go. That is what I use in this birria quesadillas recipe. Using corn tortillas is an option as well. Use two corn tortillas with filling in between to make smaller quesadillas that are super delicious. Using corn tortillas also makes this recipe gluten free.
More Dinner Recipes You'll Love
Have you tried this recipe? Share it with me! Tag @inkristaskitchen on Instagram & Facebook and leave a star⭐⭐⭐⭐⭐review below! Sign up for our Newsletter to follow along with new recipes & news!
📖Recipe
Birria Quesadillas
Equipment
- 1 sharp knife
- 1 box grater or food processor for shredding cheese
Ingredients
Birria Sauce
- 6 guajillo chiles stemmed and seeded
- 2 ancho chiles stemmed and seeded
- 2 chile de arbol
- 2 bay leaves
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- ½ teaspoon ginger ground
- 2 tablespoon chicken stock concentrate
- 2 cups hot water
- 1 pinch kosher salt
Beef Chuck Roast
- 2½ lbs beef chuck roast cut into large chunks 2"x3"
- 1 tbsp kosher salt
- 1½ tsp black pepper
- 1 drizzle olive oil
- 1 medium yellow onion small dice
- 8 cloves garlic minced
- ¼ cup apple cider vinegar
Roasted Chili Corn Salsa
- 16 oz fresh corn off the cob
- 2 poblano peppers roasted roasted and diced
- 1 jalapeno pepper roasted and diced
- ½ cup red onion
- ¼ cup fresh cilantro chopped (measure before chopping)
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
Quesadillas
- 6 large flour tortillas 10"
- 16 oz creamy havarti cheese https://www.castellocheese.com/en-us/products/castello-havarti-creamy-1/
Instructions
Making the Sauce
- Heat a medium skillet over medium heat and add the dried chiles. Toast for 2 minutes, stirring occasionally
- Mix the bay leaf, oregano, cumin, cinnamon and ginger together then add it to the pan. Toast the spices for an additional 60 seconds, stirring frequently
- Stir together the chicken stock concentrate and hot water then add it to the pan of spices with a pinch of salt
- Bring to a boil then turn down to a simmer. Cover and let simmer 5 minutes. Remove from the heat and let cool 5 minutes
- Blend the spice mix together in a high powered blender until smooth. Set aside.
Making the Birria
- Heat a large Dutch oven over medium-high heat until pan is very hot. Add a drizzle of olive oil then let sit for 10 seconds until oil is heated
- While the oil is heating, season the beef with salt and pepper. Add the beef the the Dutch oven and leave undisturbed for 3-4 minutes until you have a nice brown sear. Turn the meat over and sear the other side for another 3-4 minutes
- Add the onion and let cook for 2 minutes, stirring occasionally. Add the minced garlic and stir around until fragrant, about 20 seconds. Add the apple cider vinegar, dried chile sauce and enough water make the liquid come to the top of the beef
- Bring to a boil then turn down to a simmer, cover and let simmer 2-2½ hours until beef is fork tender. Shred the beef while hot
Making the Corn Salsa
- Make the salsa while the beef cooks. Preheat the oven to 400°F then line a sheet tray with parchment paper
- Cut the corn from the cob, place it on the sheet tray then drizzle it with olive oil and toss to coat. Add the poblanos and jalapeno to the same tray
- Roast for 25 minutes. Corn should be slightly golden brown, peppers will be dark brown-black with peeling skin. Remove the skin from the peppers and dice them
- Add all ingredients to a bowl and mix well. Set aside until needed
Making the Birria Quesadillas
- Heat a grill pan over medium heat until hot then turn down to low-medium heat for cooking. Drizzle the pan with olive oil then use a paper towel to smear and coat the whole pan
- Lay all 6 tortillas on a flat work surface. Add cheese to half of a tortilla then top with shredded beef and another light sprinkle of cheese. Fold the tortilla in half to make a half moon shape
- Repeat with remaining tortillas. Place quesadillas on a sheet tray for easy transport to the stove
- Cook the quesadillas until they are golden brown and crisp on each side with melted cheese. You'll probably have to do it in batches unless you have a very large grill pan or flat top
- While the quesadillas are cooking, think out the leftover cooking liquid from the Dutch oven. I usually add ½ cup to 1 cup of water.
- Cup up some of the Birria broth and serve each quesadilla while hot with a cup of broth, corn salsa and lime wedges!
Notes
- These Birria Quesadillas are good with or without the corn salsa! If you're not a fan of spicy things or you have small children then I would skip the corn salsa.
- You can also skip the chile de arbol if you don't like spicy things. The recipe is still delicious without it.
- I used Diamond Crystal Kosher Salt for this recipe. If you're using Morton's Kosher Salt then use about 75% of the salt called for.
- Set the assembled Birria Quesadillas on a half sheet tray to help stay clean and organized.
- You will serve the quesadillas with a side of broth from the meat. If the cooking liquid from the Birria is too thick at the end then add a little water before serving the broth.
- Serve immediately while the cheese is still hot and melty!
Krista
Soooo much flavor in these birria quesadillas! The whole family went crazy for them!