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Crispy Birria Quesadilla Recipe with Savory Consomé Dip

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A comforting and flavorful crispy birria quesadilla paired with a rich, savory consomé dipping sauce. Perfect for quick weeknight snacks or casual gatherings.

Ingredients

Scale
  • 2 lbs beef chuck roast, trimmed and cut into chunks
  • 3 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 cup beef broth (preferably low sodium)
  • 4 garlic cloves, smashed
  • 1 white onion, quartered
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • Salt and pepper to taste
  • 8 flour tortillas (10-inch size)
  • 2 cups shredded Oaxaca cheese (or mozzarella as a substitute)
  • Fresh cilantro, chopped (for garnish)
  • White onion, finely chopped (optional topping)
  • Cooking oil (vegetable or avocado oil recommended)
  • 2 cups reserved birria cooking liquid
  • 1 tablespoon lime juice
  • Salt to taste
  • Optional: chopped jalapeño for heat

Instructions

  1. Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened. Drain and transfer to a blender with garlic, onion, apple cider vinegar, oregano, cumin, salt, and pepper. Add ½ cup beef broth and blend until smooth. Add more broth if too thick.
  2. Place beef chunks in a Dutch oven. Pour the chili sauce over the meat and add bay leaves and remaining ½ cup beef broth. Cover and cook on low heat for 3–4 hours until beef is fork-tender. (If using a slow cooker, set on low for 6–8 hours.)
  3. Remove beef from pot and shred with two forks. Strain cooking liquid through a fine mesh strainer into a bowl to make consomé. Adjust seasoning with salt and lime juice.
  4. Heat a skillet over medium heat and lightly oil it. Place one tortilla on the pan, sprinkle a generous layer of shredded cheese, add a handful of shredded birria, and top with more cheese. Cover with a second tortilla and press down gently.
  5. Cook for 3–4 minutes on each side until tortillas are golden and crispy and cheese is melted. Flip carefully using tongs or spatula to keep filling intact. Lower heat if pan gets too hot.
  6. Cut quesadillas into wedges and serve hot with warm consomé for dipping. Garnish with chopped cilantro and onion if desired.

Notes

Use dried chilies from a trusted brand for consistent smoky flavor. For gluten-free, swap flour tortillas with corn tortillas but expect different crispiness. Mozzarella can substitute Oaxaca cheese. Reheat quesadillas in a skillet to keep crispiness; avoid microwaving. Consomé should be served warm. Slow-cook birria for best tenderness.

Nutrition

Keywords: birria quesadilla, crispy quesadilla, consomé dip, Mexican recipe, slow-cooked beef, easy quesadilla, savory dip

Find it online: https://avabake.com/crispy-birria-quesadilla-recipe-with-savory-consom-e-dip-easy-guide/