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Crispy Birria Quesadillas Recipe with Rich Consommé Dip

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A comforting and flavorful recipe featuring crispy quesadillas filled with tender, slow-cooked birria meat and melty cheese, served with a rich consommé dip for dipping.

Ingredients

Scale
  • 2 pounds beef chuck roast, trimmed and cut into large chunks
  • 4–5 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 large white onion, quartered
  • 4–5 garlic cloves, peeled
  • 1 medium tomato, chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon black peppercorns
  • 2 tablespoons apple cider vinegar
  • Salt, to taste
  • 4 cups beef broth or water
  • 8 flour tortillas, 8-10 inch size (corn tortillas for gluten-free option)
  • 2 cups Oaxaca cheese or shredded mozzarella
  • Chopped fresh cilantro (optional, for garnish)
  • Reserved cooking liquid from birria (strained)
  • Additional beef broth (if needed to adjust consommé consistency)
  • Fresh lime wedges (for serving)

Instructions

  1. Soak dried guajillo and ancho chilies in hot water for about 20 minutes until softened. Drain.
  2. Add soaked chilies to a blender with quartered onion, garlic cloves, chopped tomato, cumin, oregano, black peppercorns, and apple cider vinegar. Blend until smooth, adding soaking water if needed to create a thick sauce.
  3. In a large pot or Dutch oven, sear beef chunks over medium-high heat until browned on all sides, about 5 minutes. Remove meat and set aside.
  4. Pour chili sauce into the pot and cook for 3-4 minutes to deepen flavors.
  5. Return meat to pot, add bay leaves, and pour in beef broth or water to cover meat by about 1 inch (4 cups). Bring to a boil, then reduce to a simmer, cover, and cook gently for 2-3 hours until meat is tender and falls apart easily.
  6. Remove meat from pot and set aside. Strain cooking liquid through a fine mesh strainer into a bowl to make consommé dip. Taste and adjust salt if needed. If consommé is too thin, simmer uncovered on low heat to reduce and concentrate flavors. Keep warm.
  7. Shred the meat using two forks into bite-sized pieces. Discard large fat pieces or connective tissue. Mix shredded meat with a few spoonfuls of consommé to keep it juicy.
  8. Heat a skillet over medium heat. Place one tortilla in pan, sprinkle a generous layer of cheese, add birria meat, then more cheese. Top with a second tortilla.
  9. Cook for 3-4 minutes until bottom tortilla is golden and crispy. Carefully flip and cook the other side until equally crispy and cheese is melted.
  10. Cut quesadillas into wedges and serve hot with warm consommé on the side for dipping, along with lime wedges and fresh cilantro if desired.

Notes

Use fresh, high-quality beef broth for richer consommé. For dairy-free, substitute cheese with plant-based melting alternatives. Avoid rushing the cooking process to ensure tender meat and crispy quesadillas. If consommé thickens too much, thin with broth or water before serving. Cook quesadillas one or two at a time to maintain crispiness. Brush tortillas lightly with oil if dry for better crust.

Nutrition

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

Find it online: https://evabake.com/crispy-birria-quesadillas-recipe-with-rich-consomm-e-dip-easy-guide/