Birria Quesadillas

The hype is real, these Birria Quesadillas 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.

It is SO GOOD!

This easy Birria recipe is perfect 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 recipe then you’ll also like my California Burrito Recipe {with carne asada}, Dorito Taco Salad Recipe, Taco Bell Crunchwrap Supreme Recipe + Shrimp Tacos with Avocado Relish and Chipotle Mayo!

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.

You slow cook it with dried chiles, onions, cumin, garlic, vinegar and other spices until you have tender meat that can be shredded. The recipes can vary depending on what region they come from.

The broth traditionally has a reddish tinge to it. Dip your taco or quesadilla back 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 quesadilla, quesabirra tacos, ramen and pizza.

Ingredients for Birria Quesadillas

• 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.
• Olive Oil – You’ll need a little olive oil to sear the beef and also when cooking the Birria Quesadilla to help get that crispy crust on the outside.
• 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! At the time I’m writing this post, it’s only available in a larger quantity but usually I order one at a time. I’ve also seen it in the grocery store recently.
• Apple Cider Vinegar – Adding acid gives the meat a little boost of flavor.
• 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 quesadillas. It’s got a mild but delicious flavor that works really well with the Birria.
• Hot Water – You’ll need a little extra water for braising liquid. This will help make a delicious beef broth that isn’t too strong.

Dried Chiles

• 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 grocery store or you can 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 you can 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, you can leave these out of the recipe. You can find these dried chiles in the Hispanic section of your grocery store or on Amazon.

Spices

• Kosher Salt – Salt brings out the flavor of all the ingredients. Kosher salt is my favorite.
• Black Pepper – I prefer coarse ground black pepper.
• Bay Leaf – Dried bay leaves add depth of flavor to the beef Birria.
• Oregano – Use Mexican Oregano if you can find it. Dried oregano is best here.
• Cinnamon – Cinnamon adds such a wonderful flavor to the meat in combination with all the other spices.
• Cumin – Cumin adds a distinct, strong smokey flavor the the birria.
• Ginger – I use dried ginger. Fresh ginger would work as well. Use slightly more than the dried amount that’s called for.

Ingredients needed for the Roasted Chili Corn Salsa

• Corn – Fresh corn is best but you can use frozen if it’s not in season.
• Red Onions – Red onion adds color and flavor to the salsa.
• Poblano Pepper – Poblano peppers can vary in heat so you never really know what you’re getting. For me, the spicier the better!
• Jalapeno Peppers – The jalapenos will get roasted which brings out the heat a little more and adds nice flavor.
• Cilantro – Fresh cilantro is always best!
• Lime Juice – Always use fresh squeezed lime juice.
• Lemon Juice – Always use fresh squeezed lemon juice.
• Kosher Salt – As with any dish, salt enhances the flavor of all the ingredients.

Equipment needed

• Sharp Knife – You’ll need a sharp chef’s knife for cutting the meat and veggies.
• Cutting Board – I like to use one of two cutting boards. Either a large wooden block or a large plastic board with grips.
• Large Pot – I use a large Dutch oven but you can also use a large stock pot to simmer the Birria.
• Cheese Grater – You can use either a hand held cheese grater or a food processor to shred the Havarti cheese.
• Grill Pan – Use a grill pan or large skillet to cook the Birria Quesadillas.
• Large Spatula – You’ll need a spatula to flip the quesadillas.
• Small Bowl – Serve the Birria Quesadillas with small bowls of Birria Consommé for dipping.
• Sheet Pan – You will need a sheet pan to roast the corn and peppers for the salsa. I also use a sheet tray to transport the quesadillas more easily.

Tips for Birria Quesadillas

• 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.
• Make the Roasted Chili Corn Salsa a day or two ahead of time to save time. It will last up to 5 days in the fridge in an airtight container.
• 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.
• 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 can also 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.
• 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.
• Cooking liquid, broth and consommé are used interchangeably in this post. All referring to the liquid the beef was cooked in.
• Serve immediately while the cheese is still hot and melty!

How to make Birria Quesadillas

Making Birria Quesadillas is not hard but it does take a little time. I promise, it’s totally worth it though!

Making the sauce

Start off by toasting the guajillo chiles, ancho chiles and chile de arbol in a medium or large skillet over low-medium heat.

Toast them for 2 minutes, giving them a stir once in awhile. Mix the bay leaf, oregano, cumin, cinnamon and ginger together then add it to the pan and continue toasting for another 60 seconds, stirring frequently.

Mix the stock concentrate into the hot water then pour that into the pan with chiles and spices. Bring the mixture to a boil, cover it and turn it down to a simmer for 5 minutes.

Remove the spice mixture from the heat, let cool for 5 minutes. Blend the mixture in a high powered blender until smooth.

Cooking the Birria

Heat a large Dutch oven over medium-high heat until pot is very hot. While the pot is heating, season the beef with salt and pepper.

Add a drizzle of olive oil, wait 10 seconds then add the large chunks of beef. Leave the meat undisturbed for 3-4 minutes to get a nice dark sear.

Flip it over and let it sear another 3-4 minutes. Add the diced onion to the pan then stir to combine.

Cook 2 minutes then add minced garlic, just until fragrant. About 20 seconds.

Pour the blended sauce over the meat, add the vinegar and just enough water so that the liquid is to the top of the meat.

I usually add 1/2 cup-1 cup of water. Bring the pot to a boil then turn it down to a simmer and cover.

Let it cook for 2 – 2 1/2 hours, lifting the lid and stirring occasionally.

Once the meat is fork tender, remove it from the heat and shred the Birria.

Making Corn Salsa

While the Birria is cooking, make the corn salsa. Preheat the oven to 400°F then line a sheet tray with parchment paper.

Cut the fresh corn off the cob by holding the cob upright on a cutting board. Using a sharp chef’s knife, start at the top of the cob and cut downward.

Rotate the cob and continue until all the corn is off. Add the corn to your sheet tray and mix with a drizzle of olive oil.

Place the whole jalapeno and whole poblano on the same tray. Roast for 25 minutes. Corn should be slightly golden brown.

Peppers should be brown-black and starting to peel. Peel away the skin from the peppers.

If it’s not peeling easily then put the peppers in a brown paper bag or plastic bag and close it up for 10 minutes. This will “steam” the peppers and the skin will peel right off.

Dice the peppers then add them to a medium bowl with all the remaining ingredients and mix well. Set aside until needed.

Making the Birria Quesadillas

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 quesadillas.

Lay each tortilla shell out on a flat surface, cover half with cheese then add shredded Birria to the top of the cheese.

You’ll want to let most of the juice drain out of the beef before adding it to the quesadilla.

Sprinkle a little more cheese on top of the meat then close the quesadillas, making a half moon shape. Set the quesadillas on a sheet tray for easy transport.

Add a drizzle of olive oil to the grill pan and wipe it around evenly with a paper towel. Place 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.

Serve the quesadillas with corn salsa, lime wedges and a side of broth (the best part!) from the pot. If broth is too thick, you can thin it out with a little water.

Dunk the Birria Quesadillas in the consommé, that first bite is SO good!

Please leave a rating and/or review!

If you make these Birria Quesadillas, I would love if you could leave a star rating and/or review at the bottom of this blog post! It’s so valuable and truly appreciated!

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FAQ

How to store?

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. They 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.

What are Birria Quesadillas made of?

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.

What sides should I serve with it?

• Summer Fruit Salad
• Spanish Rice
• Mexican Rice
• Quick Chipotle Pinto Beans

How do you eat a Birria Quesadilla?

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 a quesadilla, dunk each bite into your bowl of broth before eating it. The broth adds extra flavor and makes it super juicy!

What other things can you make with Birria?

• Quesabirria Tacos
• Birria Ramen
• Birria Pizza
• Birria Eggrolls

There are a lot of different ways to serve it, trendy ways that have become popular over the last couple years. You can also serve with with warm corn tortillas, onion, cilantro and lime for a more traditional approach.

How to make Birria in a slow cooker

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!