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Birria quesadillas with crispy red tortillas and consomme on white plate

Birria Quesadillas

Chile-braised shredded beef and melty Oaxaca cheese in a crispy red-stained tortilla served with warm consomme for dipping.
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Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • - 2 lbs chuck roast cut into chunks
  • - 4 dried guajillo chiles stemmed and seeded
  • - 2 dried ancho chiles stemmed and seeded
  • - 1 medium onion quartered
  • - 4 cloves garlic
  • - 2 cups beef broth
  • - 1 teaspoon cumin
  • - 1 teaspoon dried oregano
  • - 1/2 teaspoon black pepper
  • - 1 tablespoon apple cider vinegar
  • - Salt to taste
  • - Corn tortillas
  • - 2 cups shredded Oaxaca cheese or mozzarella
  • - Fresh cilantro diced white onion, lime wedges

Method
 

  1. **Toast.** Dry-toast guajillo and ancho chiles 30 seconds per side until fragrant. Soak in hot water 15 minutes.
  2. **Blend.** Blend soaked chiles with onion, garlic, cumin, oregano, pepper, vinegar, and 1 cup broth until smooth.
  3. **Braise.** Pour chile sauce and remaining broth over seasoned chuck roast in a Dutch oven. Cover and simmer on low for 3 hours.
  4. **Shred.** Pull beef apart with two forks. Skim red fat from consomme and reserve.
  5. **Griddle.** Dip tortillas in the red fat, fill with cheese and shredded beef, and cook 2 to 3 minutes per side until crispy.
  6. **Serve.** Top with cilantro and onion. Serve with warm consomme for dipping.

Notes

- Toast the dried chiles before soaking for much deeper flavor.
- Skim and save the red fat from the consomme. It's the secret to crispy tortillas.
- The beef needs a full 3 hours of braising to shred properly.