Authentic Birria Quesadillas – Step-by-Step Guide

I’ve made birria every way you can think of — in tacos, over ramen, even in sliders. But when I want to keep it classic, comforting, and crave-worthy, I make birria quesadillas.

No fluff, no shortcuts. Just slow-cooked beef, deep chile flavor, melty cheese, and that crisp, red-fried tortilla that hits every time.

This isn’t a fast meal. It’s a process. I marinate the meat overnight, simmer it until it falls apart, and dip every tortilla in that chili-infused fat before it ever touches a skillet.

Then comes the cheese — and not just a sprinkle. I go in heavy. Because birria quesadillas aren’t a side dish. They’re the main event.

Everything you need is laid out here — from the dried chiles to the toppings, from the consommé to the salsas. I’ll walk you through each step exactly the way I do it in my kitchen.

No skipped steps. No half-measures. If you’re going to make birria quesadillas, this is how you make them right.

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Birria Quesadillas

These birria quesadillas are the ultimate comfort food — rich, bold, and straight-up irresistible.

Tender, slow-simmered beef is packed with deep chile flavor, layered with melty cheese, and crisped up in a chile-oil-dipped tortilla.

The result? That signature red crust, stretchy cheese pull, and a bite that’s juicy, cheesy, and just a little spicy.

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Prep Time 45 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 690

Ingredients Equipment Method Video Notes

Ingredients

  

For the Birria Meat

• 3 lbs beef chuck roast (or mix with short ribs)
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 2 dried pasilla chiles (optional)
• 4 garlic cloves
• 1 small white onion
• 1 tbsp cumin seeds
• 1 tbsp dried oregano
• 1 tsp ground cinnamon
• 4 whole cloves
• ½ tsp allspice (optional)
• 2 bay leaves
• 2 tbsp white vinegar
• 1 Roma tomato (roasted or boiled)
• 2 tsp salt (adjust to taste)
• 4 cups beef broth (or water)
• 1 tbsp oil (for searing)

For the Quesadillas

• 12 corn tortillas (white or yellow)
• 2½ cups shredded Oaxaca or mozzarella cheese
• ½ cup chopped white onion
• ½ cup chopped fresh cilantro
• Oil for frying
• Reserved birria fat (from the pot) for tortilla dipping

For Salsas & Sides

• Lime wedges
• ½ cup chopped radishes
• Pickled red onions
• Salsa verde (tomatillo + serrano)
• Roasted chile de árbol salsa
• Guacamole
• Mexican crema

Equipment

• Large Dutch oven or heavy-bottomed pot
• Blender
• Skillet or comal
• Tongs
• Cutting board and knife
• Mixing bowls
• Ladle
• Fine mesh strainer (for the marinade)
• Forks (for shredding meat)

Method

 

1. Prep the Chiles

   Remove stems and seeds from all dried chiles.

   Lightly toast in a dry skillet until puffed and fragrant.

   Soak chiles in hot water for 15 minutes.
   
2. Make the Marinade

   In a blender, combine softened chiles, garlic, onion, roasted tomato, cumin seeds, oregano, cinnamon, cloves, allspice, vinegar, and 1 cup of chile soaking liquid.

   Blend until smooth, then strain to remove solids.
   
3. Marinate the Meat

   Cut beef into large chunks and coat with the chile marinade.

   Cover and refrigerate overnight (or at least 4 hours if short on time).
   
4. Cook the Birria

   Heat oil in a Dutch oven and sear the beef until browned.

   Add remaining marinade, bay leaves, and enough broth to cover meat.

   Bring to boil, then reduce heat and simmer covered for 3 hours until meat is tender.

   Skim and reserve the red chile oil floating on top.
   
5. Shred the Meat

   Remove cooked beef, shred with forks, and return to the pot.

   Let it soak in the consommé to absorb flavor.
   
6. Assemble the Quesadillas

   Dip each tortilla into the reserved birria fat.

   Place on a hot skillet, add cheese, shredded birria, onion, and cilantro.

   Fold and cook until the tortilla is crisp and red, and cheese is fully melted.
   
7. Serve with Consommé

   Ladle hot consommé into bowls.

   Garnish with chopped onion, cilantro, and lime juice.

   Serve quesadillas with all your salsas and toppings.
   

Video

Notes

Cooking Tips

• Toasting chiles: Don’t burn them. Just a light puff and darkening is enough — it brings out smoky depth.
• Fat is flavor: Skim and save that red oil — it’s what gives the tortillas their crispy, red look and that rich birria taste.
• Cheese matters: Oaxaca melts best, but mozzarella is a great backup. Avoid pre-shredded — it melts less evenly.
• Double batch tip: Birria freezes well. Make extra and use it later in tacos, tortas, or even birria ramen.
• Heat control: Keep your skillet medium to medium-high — too hot and the tortillas will burn before the cheese melts.

Add-Ons and Dips

Here’s what I usually put out on the table:

• Salsa Verde: Made with roasted tomatillos, garlic, and serrano chiles.
• Chile de Árbol Salsa: Toasted dried arbol chiles blended with garlic and a splash of vinegar.
• Pickled Red Onions: Thinly sliced, soaked in lime juice and salt.
• Guacamole: Avocados mashed with lime, cilantro, jalapeño, and salt.
• Crema: For a cooling contrast.
• Lime wedges and radish slices on the side.

Make-Ahead & Storage

• Birria can be made 2-3 days in advance and kept in the fridge — it actually tastes better the next day.
• Leftover quesadillas can be reheated in a skillet for crispiness or in the oven at 375°F for 10 minutes.
• Freeze the meat and consommé separately for up to 3 months.

Serving Suggestions

Final Notes

I don’t rush the process. The overnight marinade and slow simmering are non-negotiable for deep, authentic flavor. The key is balancing spice and richness with the freshness of the toppings and acidity from the dips.

A cold cerveza or a tangy margarita pairs perfectly to bring out the flavors of the dish.

That’s how I make real-deal birria quesadillas. Nothing fancy — just full-on flavor, from the beef to the salsas.

Let me know if you want a shortcut version, too, or how to do it in a pressure cooker.