Birria Quesadillas is a blend of beef birria, cheese, onions, and fresh cilantro sandwiched in between flour tortillas served with a side of beef consommé. Perfect for dunking after every bite! These are mouth-watering delicious!
If you never have had birria quesadillas or have been looking for a different twist on quesadillas rellenas (stuffed quesadillas) than the common chicken or shrimp quesadillas, you will love this one!
What is Birria?
Before we get into this scrumptious recipe, let’s talk birria. What is birria?
Birria is a Mexican meat stew that is slowed cooked and is traditionally prepared with goat or “chivo.”
However, because goat is not easily available in the states, we have adapted more to Birria de Res or Beef Birria.
This savory, smoky beef stew is cooked in a chili pepper sauce that produces a delicious consommé. The beef is so tender, that it practically melts in your mouth.
What Does Birria Taste Like?
The best way to describe birria?
Think of the best beef stew you have ever had, multiplied by 10 and then cooked in earthy Mexican spices!
Birria is just delicious! It’s smoky, slightly spicy, and deliciously saucy.
Can I Use Corn Tortillas?
Although these quesadillas use flour tortillas, you absolutely can use corn tortillas for this recipe.
As a matter of fact, this version is known as Quesatacos or Birria Tacos.
Both the quesadilla and taco versions are cooked the same way. The only difference is whether you’re using flour or corn tortillas.
So feel free to use whatever you prefer or have available for this recipe.
Birria Dipping Sauce
These quesadillas are excellent served with a side of the birria sauce.
The Birria Dipping Sauce or Consommé Dipping Sauce is simply the broth that forms when cooking the beef.
The broth becomes incredibly flavorful and is used to dunk the quesadillas.
The consommé is served on the side and is topped with chopped white onions and fresh cilantro.
Ingredients
Chile Sauce
- guajillo peppers
- ancho pepper
- garlic
- oregano
- cumin
- beef bouillon
- black pepper
Beef Birria
- chuck roast
- bay leaf
- beef bouillon
- oil
- salt and pepper
Quesadillas
- flour tortillas
- Oaxaca, Monterey Jack or mozzarella cheese
- chopped onions
- fresh cilantro
How to Make the Birria Chile Sauce
Chiles: Chiles tend to be shipped with some debris on them so it is important to rinse them under cool water before using.
You will need to rehydrate them as well to make the chile sauce.
Before doing so, rinse, remove the stems, then slice the peppers lengthwise to remove the seeds and discard.
Rehydrating Chiles: Add the chiles to a saucepan with enough water to cover and bring to a boil.
Once the water has boiled, turn the stove off and cover the saucepan with a lid. Allow the peppers to rest for 5 minutes.
Blending Peppers: Discard the water from the peppers and add peppers to a blender. Add the garlic, oregano, cumin and 2 cups of water. Blend until smooth.
Strain: Pour the mixture through a metal strainer to strain the pepper bits left behind. Set sauce aside until ready to use.
How to Cook the Beef Birria in Instant Pot
(Instructions for stove top and slow cooker in recipe card below)
Chuck Roast: Rinse the roast and cut into 2-3 inch chunks.
Salt and Pepper: Season the beef on all sides with salt and pepper to taste.
Instant Pot: Press the Saute button on instant pot and add oil. Add the seasoned beef chunks and sear on all sides.
Chile sauce: Add the chili sauce, bay leaf, beef bouillon and water to pot.
Cook Time: Cover the instant pot and turn valve to Sealing. Press the Pressure Cook button and set the time to 45 minutes.
Natural Release: When the cycle has completed, allow 10-15 minutes of natural pressure release. Then move the valve to Venting to finish releasing the pressure.
Chopping Beef: Using a slotted spoon remove the beef leaving the broth inside the pot. Place beef on a cutting board and chop. The beef will be very tender so this part will be really easy. Once chopped set beef aside.
Onions and Cilantro: Rinse the cilantro and coarsely chop. Chop the onion. Set aside.
Tortillas: Heat a skillet over medium heat. Dip one side of the tortilla in the birria sauce.
Lay dip side down on the skillet.
How to Cook and Assemble the Birria Quesadillas
Cooking: Sprinkle cheese on one side of the quesadilla. Top with beef.
Top with the chopped onions and cilantro. Fold the tortilla over and cook until tortilla is golden on both sides and cheese has melted.
Repeat: Repeat the process with the other tortillas.
Serving: Cut quesadillas in half and serve with a side of the broth from pot in a small bowl for dunking. You can add additional chopped onions and cilantro to the broth if you like.
Looking for stovetop or slow cooker instructions? No worries, instructions below in recipe card.
Can I Make these Ahead of Time?
You can make the birria beef up to 4 days in advance before you are ready to have it.
Can I Freeze it and Have it at a Later Time?
You can make a batch of the beef and freeze it for up to 3 months.
After making it, allow it to cool some and place in a freezer safe container or a freezer plastic bag.
If using a freezer bag, I like to double up on the bags just in case any sauce leaks out.
To Reheat the Beef
Remove from the freezer and allow it to thaw in the refrigerator for a few hours.
You can then reheat on the stovetop or microwave.
Stovetop
Place beef birria in a pot with a quarter cup of water and heat over medium heat until heated through, stirring every few minutes.
Microwave
Place birria in a bowl and heat for a few minutes or until fully heated through.
Looking for More Delicious Mexican Recipes?
Check out these other amazing recipes.
Carnitas de Puerco (Carnitas Recipe)
Tamales Rojos de Puerco (Chile Colorado Pork Tamales)
Salpicon de Res (Beef Salpicon)
Fajitas de Camarones (Shrimp Fajitas)
📖 Recipe
Birria Quesadillas
Ingredients
For the Chile Sauce
- 3 guajillo peppers rinsed, destemmed, seeds removed
- 1 ancho pepper rinsed, destemmed, seeds removed
- 2 cloves garlic peeled
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ tablespoon beef bouillon
- ½ teaspoon black pepper
- 2 cups water
For the Beef
- 2 lbs chuck roast rinsed, cut into 2-3 inch chunks
- 2 tablespoon vegetable oil
- ½ tablespoon beef bouillon
- 1 bay leaf
- ½ tablespoon salt
- ½ teaspoon pepper
- 1 cup water
For the Quesadillas
- 1 package flour or corn tortilla any size you like
- 6 cups Oaxaca, Monterey Jack or mozzarella cheese shredded
- 1 small white onion chopped
- fresh cilantro rinse and chopped
- 2 limes to sprinkle over quesadillas (optional)
Instructions
Chile Sauce
- Rinse all the peppers under cool water to remove any debris or dirt.Remove the stems and cut all peppers lengthwise to remove seeds.
- Add the chiles to a saucepan with enough water to cover and bring to a boil.
- Turn the stove off and cover the saucepan with a lid. Allow the peppers to rest for 5 minutes.
- Discard the water from the peppers and add peppers to a blender. Add the garlic, oregano, cumin and 2 cups of water. Blend until smooth.
- Pour the mixture through a metal strainer to strain the pepper bits left behind. Set sauce aside until ready to use.
Beef Birria
- Rinse the roast and cut into 2-3 inch chunks.
- Season the beef on all sides with salt and pepper to taste.
- Press the Saute button on the instant pot and add the 2 tablespoons of oil. Add the seasoned beef chunks and sear on all sides.
- Add the chili sauce, bay leaf, beef bouillon and water to the pot.
- Cover the instant pot and turn valve to Sealing. Press the Pressure Cook button and set the time to 45 minutes.
- When the cycle has completed, allow 10-15 minutes of natural pressure release. Then move the valve to Venting to finish releasing the pressure.
- Using a slotted spoon remove the beef leaving the broth inside the pot. Place beef on a cutting board and chop. Set beef aside.
- Rinse the cilantro and chop.
- Chop onions. Set aside.
- Heat a skillet over medium heat. Dip one side of the tortilla in the chili sauce and lay the dip side down on the heated skillet.
- Sprinkle cheese on one side of the quesadilla. Top with beef.
- Top with the chopped onions and cilantro. Fold the tortilla over and cook until tortilla is golden on both sides and cheese has melted.
- Repeat the process with the other tortillas.
Serving
- Cut quesadillas in half and serve with a side of the broth from the pot in a small bowl for dunking and lime wedges.*You can add additional chopped onions and cilantro to the broth if you like.Squeeze lime wedges over quesadillas. (optional)
Notes
- Add 2 tablespoon of oil to a medium or large pot over medium heat.
- Sear the beef.
- Add the chili sauce, bay leaf, and 2 cups of beef broth to the pot.
- Cover and cook for 2 ½ hours.
- Add the seared beef to the pot followed by the sauce and spices.
- Cover and cook on low for 8 hours or on high for 4 hours.
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