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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
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.
    Several Dried Red Chiles Are Laid out On a Wooden Cutting Board
  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.
    Whole Spices Including Cinnamon Sticks, Peppercorns, and Cloves Are Placed Inside a Spice Grinder on A Wooden Surface
  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).
    A Thick Cut of Raw Beef with Marbling and Bone Is Placed in A Metal Tray, Ready for Marinating
  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.
    A Corn Tortilla Coated in Red Birria Fat Is Heating in A Skillet
  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.
    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.