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Crispy Birria Quesadillas Recipe Easy Homemade with Rich Consommé Dip

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Crispy birria quesadillas paired with a rich, slow-simmered consommé dip create a comforting and flavorful meal perfect for busy nights or casual gatherings.

Ingredients

Scale
  • 2 lbs beef chuck roast or beef short ribs, cut into chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 white onion, quartered
  • 4 garlic cloves, peeled
  • 1 cinnamon stick
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 2 bay leaves
  • 4 cups beef broth (preferably low sodium)
  • Salt and pepper, to taste
  • 10 large flour tortillas (corn tortillas can be used but flour crisps better)
  • 2 cups shredded Oaxaca or mozzarella cheese
  • 2 cups shredded cooked birria meat
  • Butter or oil for frying (a mix of butter and vegetable oil recommended)
  • 3 cups strained birria broth (consommé)
  • 1 tbsp lime juice (optional)
  • Chopped cilantro and diced onion for garnish

Instructions

  1. Soak dried guajillo and ancho chilies in hot water for 20 minutes until softened. Season beef chunks with salt and pepper.
  2. Blend softened chilies, quartered onion, garlic cloves, cinnamon stick, oregano, cumin, bay leaves, and 1 cup soaking water until smooth to form birria sauce.
  3. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Brown beef pieces on all sides for 5-7 minutes.
  4. Pour birria sauce over beef, add remaining soaking water and beef broth. Bring to boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours until meat is tender.
  5. Remove beef and shred with forks. Strain cooking liquid through fine mesh sieve to collect consommé. Keep warm.
  6. Heat cast iron skillet over medium heat. Butter one side of a tortilla and place butter-side-down on skillet.
  7. Layer shredded cheese and birria meat evenly on tortilla. Top with second tortilla, butter side up.
  8. Cook 3-4 minutes until bottom tortilla is golden and crisp. Flip carefully and cook another 3-4 minutes until cheese melts and other side is crispy.
  9. Remove from pan and let rest for a minute. Slice into wedges.
  10. Serve with warm consommé in small bowls garnished with cilantro and diced onion for dipping.

Notes

Slow-cook the meat low and slow for tender results. Toast chilies before soaking for deeper flavor. Butter tortillas for extra crispiness. Strain consommé well for smooth dipping broth. Reheat quesadillas in skillet or toaster oven to maintain crispiness. Can substitute corn tortillas for gluten-free option but less crispy. Vegetarian option available by substituting meat with mushrooms and jackfruit.

Nutrition

Keywords: birria quesadillas, consommé dip, crispy quesadillas, Mexican recipe, slow-cooked beef, easy dinner, comfort food

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