Birria Quesadillas

Imagine biting into a crispy, cheesy birria quesadilla filled with tender meat and rich, bold flavors. Known as quesabirria, this dish has become a worldwide favorite for its unique taste and texture. Follow this guide to learn how to make authentic birria quesadillas, inspired by traditional Mexican cuisine.

You will learn about the history of this popular dish. You will also learn how to prepare birria meat and sauce. Plus, you will get tips to make perfect quesadillas. Whether you’re a seasoned cook or a beginner, this recipe will help you create a meal everyone will love.

What Are Birria Quesadillas?

Birria quesadillas combine slow-cooked, flavorful meat with melted cheese, stuffed into a tortilla and cooked until crispy. Chefs often simmer the birria meat in a spiced broth, giving it its signature taste. This dish originated in Jalisco, Mexico and has grown in popularity worldwide.

Why You’ll Love This Recipe

• Simple and easy-to-follow steps
• Authentic Mexican flavors using traditional ingredients
• Tips for storing, reheating, and adding creative twists to the recipe
• Perfect for family meals, gatherings, or a quick snack

Key Ingredients You’ll Need

To make the best birria quesadillas, gather these ingredients:

• Birria Meat: Traditionally made with goat, but beef, pork, or chicken works well too.
• Tortillas: Fresh, handmade ones are ideal, but store-bought work fine.
• Cheese: People prefer Oaxaca cheese, but they find Monterey Jack or mozzarella to be great substitutes.
• Spices and Chilies: Cumin, oregano, chili powder, and dried chilies like guajillo or ancho.

Essential Tools for Cooking

Using the right tools can make a significant impact in how your birria quesadillas turn out:

1. Comal: A flat griddle used to warm tortillas and toast spices.
2. Molcajete: A traditional Mexican mortar and pestle for grinding spices and chilies.
3. Blender: For making the smooth, rich birria sauce.
4. Skillet or Frying Pan: To cook the quesadillas until crispy and golden.

If you don’t have traditional tools, modern alternatives like a food processor or grill pan work just as well.

How to Make Birria Meat

The star of this dish is the birria meat. Follow these simple steps:

1. Choose the Meat: Use tougher cuts like beef shank or goat shoulder, which are perfect for slow cooking.
2. Season the Meat: Rub the meat with a mix of cumin, oregano, chili powder, salt, and pepper.
3. Sear the Meat: Brown it in a hot skillet for extra flavor.
4. Cook in Broth: Simmer the meat in a broth with chilies and spices. Cook for 3 to 4 hours until it is tender and falls apart easily.

Making the Birria Sauce

The birria sauce, or consommé, is what gives this dish its rich and unique flavor. Here’s how to make it:

1. Prepare Chilies: Toast dried chilies like guajillo and ancho on a comal, then soak them in hot water until soft.
2. Blend the Sauce: Blend the softened chilies with tomatoes, garlic, onion, and spices.
3. Cook the Sauce: Simmer the blended mixture until thick and flavorful. Use this sauce to cook the meat and as a dip for your quesadillas.

Learn more about making authentic birria sauce.

How to Assemble and Cook Birria Quesadillas

1. Warm the Tortillas: Heat them on a comal or skillet until soft and pliable.
2. Fill the Tortillas: Add a generous amount of birria meat and cheese. Fold the tortillas in half.
3. Cook Until Crispy: Fry the quesadillas in a lightly oiled skillet until golden brown on both sides.
4. Dip and Serve: Serve with a side of birria sauce for dipping.

Tips for Perfect Birria Quesadillas

• Don’t Overfill: Too much filling can make the quesadilla hard to flip.
• Use the Right Cheese: A good melting cheese is key to the gooey texture.
• Fry in Hot Oil: This ensures a crispy, golden crust.

Side Dishes to Pair with Birria Quesadillas

Make your meal even more delicious by serving it with these classic Mexican side dishes:

• Salsa: A spicy mix of tomatoes, onions, and jalapeños.
• Guacamole: Creamy avocado dip that balances bold flavors.
• Mexican Street Corn: Grilled corn topped with mayo, cotija cheese, and chili powder.

How to Store and Reheat Leftovers

1. Store Properly: Keep leftover meat and tortillas in separate containers in the fridge for up to 3 days.
2. Reheat the Meat: Warm it on the stovetop with a little broth to keep it moist.
3. Crisp Up the Quesadillas: Heat them in a skillet to restore their crispy texture.

Common Mistakes to Avoid

• Overcooking the Meat: This can make it dry and tough.
• Using Low-Quality Ingredients: Fresh tortillas and good cheese make all the difference.
• Not Heating the Oil Properly: Lukewarm oil won’t give you that crispy crust.

Creative Variations

• Vegetarian Option: Replace meat with mushrooms or jackfruit for a plant-based version.
• Fusion Flavors: Try adding kimchi for a Korean twist or feta and olives for a Mediterranean flair.
• Cheese Lovers’ Quesadilla: Use multiple types of cheese for an extra gooey filling.

Print Recipe

Birria Quesadillas

Learn how to make authentic birria quesadillas with tender birria meat, melted cheese, and crispy tortillas. Perfect for taco night or a flavorful Mexican-inspired meal

Prep Time30 minutes mins

Cook Time3 hours hrs

Resting Time10 minutes mins

Total Time3 hours hrs 39 minutes mins

Course: Main Course

Cuisine: Mexican

Keyword: Authentic Mexican Recipe, Birria Meat Recipe, Birria Quesadillas, Mexican Quesadilla Recipe

Servings: 4 people

Calories: 350kcal

Author: Copy Recipes

Cost: $12

Equipment

• Skillet or Frying Pan For frying the quesadillas until crispy.
• Blender For blending the birria sauce
• Comal or Griddle To warm tortillas and toast spices.

Ingredients

• 1 lb Beef shank or goat meat For slow cooking.
• 2 cups Broth Use beef or chicken stock.
• 3 Guajillo chilies For the birria sauce.
• 2 tbsp Cumin Adds a warm, earthy flavor.
• 1 tsp Salt Adjust to taste
• 8 Corn tortillas For assembling the quesadillas
• 2 cups Oaxaca or Monterey Jack cheese For a gooey, melted texture.

Instructions

• Step 1: Toast the dried chilies on a skillet and soak them in hot water until soft.
• Step 2: Blend the chilies with tomatoes, garlic, and spices to create a rich birria sauce.
• Step 3: Sear the meat in a hot skillet and then slow-cook it in the sauce for 3–4 hours.
• Step 4: Shred the cooked meat and set aside.
• Step 5: Heat the tortillas on a comal or griddle. Add shredded birria meat and cheese, fold, and cook until golden and crispy.
• Step 6: Serve with the birria sauce for dipping.

Birria quesadillas are more than just a meal—they’re a celebration of Mexican culture and flavors. With the right ingredients, tools, and techniques, you can recreate this beloved dish in your own kitchen. Explore more recipes, and don’t forget to share your cooking stories and creative twists with us!

FAQ

What is Birria?

Birria is a traditional Mexican dish from Jalisco. People often use slow-cooked meat, usually goat or beef, in tacos, quesadillas, and more.

What is the difference between Birria and Quesabirria?

Birria is the meat and broth. Quesabirria occurs when someone mixes Birria meat with cheese in a taco or quesadilla.

What type of meat do people use in Birria?

Traditionally, Birria uses goat meat. But it can also be beef or a mix of both.

How is Birria meat prepared?

Birria meat is slow-cooked in a flavorful broth. This broth includes chilies, spices, and aromatics.

What are the key ingredients in Birria Quesadillas?

Key ingredients are Birria meat, melted cheese, tortillas, and Birria sauce.

How do you make the Birria sauce?

The sauce blends dried chilies, spices, and sometimes tomatoes. Rich and flavorful, this sauce is perfect with Birria meat.

Can someone make Birria Quesadillas vegetarian or vegan?

Yes, vegetarian and vegan versions use plant-based proteins or meat alternatives.

How do you store and reheat leftover Birria Quesadillas?

Store leftovers in the fridge for 3-4 days. Reheat in a skillet or oven until the cheese melts and the dish becomes crispy.

What are some common mistakes to avoid when making Birria Quesadillas?

Avoid overcooking the meat, using low-quality ingredients, and not folding quesadillas right. Also, don’t forget to heat oil correctly for frying.