I love making Birria Quesadillas when I want something deeply flavorful, comforting, and perfect for sharing. The combination of slow-cooked beef, rich chile sauce, and melty cheese folded into a crispy tortilla always feels like a special meal, even on a regular day. This dish brings together bold Mexican-inspired flavors with the irresistible texture of a golden, cheesy quesadilla.
Why You’ll Love This Recipe
I like this recipe because it delivers big flavor with relatively simple ingredients. The beef turns incredibly tender, the chile sauce is rich without being overwhelming, and the quesadillas crisp up beautifully in the pan. I also enjoy how versatile it is, since I can serve it for a family dinner, a gathering with friends, or even meal prep for the week.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 lbs beef chuck roast
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles (optional)
3 medium tomatoes, roasted or boiled
1 medium onion
4 cloves garlic
1 cinnamon stick
2 bay leaves
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt to taste
Black pepper to taste
4 cups beef broth or water
Corn or flour tortillas
Shredded Oaxaca cheese or mozzarella
Oil for cooking
Directions
I start by cutting the beef chuck roast into large chunks and seasoning it lightly with salt and pepper. I then soak the dried chiles in hot water until they soften.
I blend the softened chiles with tomatoes, onion, garlic, cumin, oregano, and some of the soaking liquid until the sauce is smooth. I strain the sauce to remove any solids for a silky texture.
I place the beef in a large pot, pour the chile sauce over it, and add the cinnamon stick, bay leaves, and broth. I simmer everything gently for a few hours until the meat is fall-apart tender.
Once the beef is cooked, I shred it and set it aside with some of the cooking liquid. To assemble the quesadillas, I dip the tortillas lightly into the broth, fill them with shredded beef and cheese, and cook them on a hot skillet until crispy and melted.
Servings And Timing
I usually get about 6 servings from this recipe.
Preparation time is around 30 minutes, cooking time is about 3 hours, and assembling the quesadillas takes another 20 minutes.
Variations
I sometimes make this recipe with lamb or goat instead of beef for a more traditional birria flavor. When I want a quicker version, I use a pressure cooker to reduce the cooking time. I also like adding chopped cilantro and diced onion inside the quesadilla for extra freshness.
Storage/Reheating
I store leftover birria meat in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the meat gently on the stovetop with a bit of broth to keep it moist. I always assemble quesadillas fresh for the best texture.
FAQs
Can I make this recipe ahead of time?
I often prepare the birria meat a day in advance and reheat it when I’m ready to make the quesadillas.
What cheese works best for birria quesadillas?
I like using Oaxaca cheese, but mozzarella melts just as well and is easier to find.
Are pasilla chiles necessary?
I consider them optional. They add depth, but the recipe is still delicious without them.
Can I freeze the birria?
I freeze the cooked meat and broth for up to 3 months in freezer-safe containers.
Is this recipe spicy?
I find it mildly spicy. I adjust the heat by adding or reducing the number of dried chiles.
Conclusion
I enjoy making Birria Quesadillas because they combine rich, slow-cooked flavors with crispy, cheesy comfort. This recipe always feels rewarding, whether I’m cooking for others or treating myself to something special.
Crispy, cheesy quesadillas filled with tender, slow-cooked birria beef in a rich, flavorful chile sauce, perfect for a comforting Mexican-inspired meal.
Total Time:3 hours 50 minutes
Yield:6 servings
Ingredients
2 lbs beef chuck roast
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles (optional)
3 medium tomatoes, roasted or boiled
1 medium onion
4 cloves garlic
1 cinnamon stick
2 bay leaves
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt, to taste
Black pepper, to taste
4 cups beef broth or water
Corn or flour tortillas
Shredded Oaxaca cheese or mozzarella
Oil for cooking
Instructions
Cut beef chuck roast into large chunks and season lightly with salt and pepper.
Soak dried chiles in hot water until softened.
Blend softened chiles with tomatoes, onion, garlic, cumin, oregano, and some soaking liquid until smooth. Strain for a silky sauce.
Place beef in a large pot, pour chile sauce over it, add cinnamon stick, bay leaves, and broth. Simmer for a few hours until meat is fall-apart tender.
Shred cooked beef and set aside with some cooking liquid.
Dip tortillas lightly into the broth, fill with shredded beef and cheese, and cook on a hot skillet until crispy and melted.
Notes
Substitute lamb or goat for a traditional birria flavor.
Use a pressure cooker to reduce cooking time.
Add chopped cilantro and diced onion inside quesadillas for extra freshness.
Store leftover birria meat in an airtight container in the refrigerator up to 4 days.
Freeze cooked meat and broth up to 3 months for future use.
