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Crispy Birria Quesadillas Recipe with Oaxacan Cheese and Easy Consommé Dip

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A flavorful recipe featuring tender slow-cooked birria beef paired with melty Oaxacan cheese in crispy corn tortillas, served with a warm, spiced consommé dip.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into chunks
  • 3 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 white onion, quartered
  • 4 garlic cloves, peeled
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 4 cups beef broth (preferably low sodium)
  • Salt and pepper to taste
  • 10 corn tortillas
  • 2 cups shredded Oaxacan cheese
  • Butter or oil for frying
  • 2 cups strained birria broth
  • 1 small lime, cut into wedges
  • Chopped fresh cilantro (optional garnish)
  • Thinly sliced white onion (optional garnish)

Instructions

  1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Soak them in hot water for 15 minutes to soften.
  2. Drain the chiles and add them to a blender with quartered onion, garlic cloves, oregano, cumin, smoked paprika, and 1 cup of beef broth. Blend until smooth, adding more broth if needed.
  3. Season beef chunks with salt and pepper. Heat a tablespoon of oil in a large Dutch oven over medium-high heat and brown the beef on all sides for 5-7 minutes.
  4. Pour the chile sauce over the beef, add remaining broth and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until meat is tender and shreds easily.
  5. Remove beef and shred with two forks. Strain cooking liquid through a fine sieve to make consommé. Keep warm.
  6. Heat a skillet over medium heat. Lightly butter one side of a tortilla. Place butter-side down on skillet, add shredded birria and Oaxacan cheese, then top with another tortilla (buttered side up).
  7. Cook quesadilla for 3-4 minutes per side, pressing gently with a spatula, until golden and crispy and cheese is melted.
  8. Cut quesadillas into wedges and serve with warm consommé. Garnish consommé with chopped cilantro and onion, and squeeze lime over quesadillas if desired.

Notes

Keep consommé warm on stove or slow cooker for dipping. If quesadillas crisp too fast without melting cheese, lower heat and cover pan briefly. For gluten-free, use corn tortillas. Substitute mozzarella if Oaxacan cheese unavailable. Reheat quesadillas in skillet to maintain crispiness.

Nutrition

Keywords: birria, quesadillas, Oaxacan cheese, consommé, Mexican, crispy, slow-cooked beef, comfort food, gluten-free

Find it online: https://coracooks.com/crispy-birria-quesadillas-recipe-with-oaxacan-cheese-and-easy-consomm-e-dip/