Birria Quesadillas

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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

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Prep Time 30

Cook Time 3

Resting Time 10

Total Time 3 39

Course Main Course

Cuisine Mexican

Servings 4 people

Calories 350 kcal

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.

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