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A Birria Quesadilla Is Being Dipped Into a Ramekin of Rich Consommé Topped with Chopped Cilantro and Onion

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
Cook Time 3 hours 30 minutes
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.
    Several Dried Red Chiles Are Laid out On a Wooden Cutting Board
  • 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.
    Whole Spices Including Cinnamon Sticks, Peppercorns, and Cloves Are Placed Inside a Spice Grinder on A Wooden Surface
  • 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).
    A Thick Cut of Raw Beef with Marbling and Bone Is Placed in A Metal Tray, Ready for Marinating
  • 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.
    A Corn Tortilla Coated in Red Birria Fat Is Heating in A Skillet
  • Serve with Consommé
    Ladle hot consommé into bowls.
    Garnish with chopped onion, cilantro, and lime juice.
    Serve quesadillas with all your salsas and toppings.
    A Birria Quesadilla Filled with Shredded Beef and Melted Cheese Is Cooking in A Skillet

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