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.

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

Course Main Course

Cuisine Mexican

Servings 6

Calories 690 kcal

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)

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

Instructions

 

• 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.
  
• 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.
  
• 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).
  
• 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.
  
• Shred the Meat

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

  Let it soak in the consommé to absorb flavor.
  
• 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.
  
• 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.

Keyword Authentic, Birria, Mexican Food, Quesadillas, Street Food Style

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.