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Crispy Birria Quesadilla Recipe with Rich Consommé Dipping Sauce

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A quick and easy recipe combining slow-cooked birria beef with crispy, cheesy quesadillas served alongside a rich, flavorful consommé dipping sauce.

Ingredients

Scale
  • 2 lbs beef chuck roast (or short ribs), cut into chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 chipotle pepper in adobo sauce
  • 1 medium white onion, quartered
  • 4 cloves garlic, peeled
  • 2 cups beef broth (preferably low sodium)
  • 1 tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 8 large flour tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Butter or oil, for crisping
  • Chopped fresh cilantro (optional garnish)
  • Diced white onion (optional garnish)
  • Broth from the birria cooking (strained)
  • Additional salt and pepper, to taste
  • Fresh lime wedges, for serving

Instructions

  1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 2-3 minutes until fragrant but not burnt.
  2. Transfer chiles to a bowl and cover with hot water; soak for 15 minutes until softened.
  3. Drain and add chiles to a blender with chipotle pepper, quartered onion, garlic cloves, oregano, cumin, cinnamon, and apple cider vinegar. Blend until smooth, adding beef broth if needed.
  4. Season beef chunks with salt and pepper.
  5. In a Dutch oven, sear the beef in oil over medium-high heat until browned on all sides, about 5-7 minutes.
  6. Remove beef and pour in chile sauce, scraping up browned bits.
  7. Add beef broth and return beef to pot. Bring to a simmer, cover, and cook gently for 1.5 to 2 hours until beef is fork-tender.
  8. Remove beef and shred with two forks.
  9. Strain cooking liquid through a fine sieve into a bowl or pot to make consommé. Adjust seasoning with salt and pepper and keep warm.
  10. Heat a large skillet over medium heat. Butter one side of a tortilla and place butter-side-down on skillet.
  11. Sprinkle half a cup of shredded cheese, a generous handful of shredded birria, then another sprinkle of cheese on the tortilla.
  12. Top with another tortilla and butter the top side lightly.
  13. Cook 3-4 minutes until golden and crispy, then carefully flip and cook the other side until cheese melts and quesadilla is crispy.
  14. Cut quesadillas into wedges and garnish with chopped cilantro and diced onions if desired.
  15. Ladle consommé into small bowls for dipping alongside lime wedges.

Notes

Use butter on both sides of the tortilla for a golden crisp. Layer cheese under and over the meat to help quesadilla hold together. Lower heat if quesadilla browns too quickly. Let consommé rest after straining to deepen flavors. Store quesadillas and consommé separately to avoid sogginess. Reheat quesadillas in skillet or oven for best crispness.

Nutrition

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

Find it online: https://blingbite.com/crispy-birria-quesadilla-recipe-with-rich-consomm-e-dipping-sauce-easy-guide/