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Crispy Crunchy Birria Quesadilla Recipe with Easy Dripping Consommé Guide

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A comforting and flavorful recipe combining tender slow-cooked birria beef with crispy, cheesy quesadillas served alongside a rich consommé for dipping. Perfect for casual gatherings and quick weeknight meals.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into chunks
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 3 garlic cloves, peeled
  • 1 small white onion, quartered
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 2 cups beef broth
  • Salt and freshly ground black pepper to taste
  • 12 corn tortillas
  • 2 cups Oaxaca cheese or shredded mozzarella
  • Vegetable oil or lard for frying
  • Reserved birria cooking liquid
  • Fresh lime wedges (for serving)
  • Chopped cilantro and diced onion (optional garnish)

Instructions

  1. Soak dried guajillo and ancho chiles in hot water for about 15 minutes until softened. Drain and transfer to a blender with chipotle pepper, garlic, onion, cumin seeds, oregano, cinnamon, and 1 cup beef broth. Blend until smooth, adding more broth to reach thick sauce consistency.
  2. Season beef chunks with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and sear beef until browned on all sides, about 5 minutes. Remove beef and set aside.
  3. Pour chile sauce into the pot and cook over medium heat for 5 minutes to deepen flavors. Return beef to pot and add remaining beef broth. Bring to a gentle simmer, cover, and cook for 2 to 2.5 hours until meat is fall-apart tender.
  4. Remove beef from pot and shred finely with two forks. Taste consommé and adjust salt as needed. Strain broth through a fine sieve and keep warm for dipping.
  5. Heat a skillet over medium heat and lightly oil it. Dip one side of a tortilla into consommé, place it oil-side down in skillet. Quickly layer shredded birria and cheese on top, then dip another tortilla and place it on top, dipping side up.
  6. Cook quesadillas for 2-3 minutes per side or until cheese melts and tortillas are golden crispy. Use spatula to press edges for perfect seals. Repeat for remaining quesadillas.
  7. Cut quesadillas into wedges and serve immediately with warm consommé in small bowls for dipping. Garnish with lime wedges, cilantro, and diced onion if desired.

Notes

Dip tortillas in consommé before frying for moist crispiness. Simmer beef low and slow for tenderness. Use Oaxaca cheese for best melt and stretch. Press quesadilla edges while frying to seal and avoid cheese oozing. Keep consommé warm and add broth if it reduces too much. Reheat quesadillas by pan-frying to retain crispiness.

Nutrition

Keywords: birria quesadilla, birria recipe, consommé, Mexican, crispy quesadilla, beef birria, easy birria, dipping sauce, comfort food

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