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This Mexican birria quesadilla transforms humble chuck roast into a flavor explosion that will transport your taste buds straight to Mexico. The combination of dried chilies creates a rich, complex sauce that perfectly complements the tender, slow-cooked beef, while the crispy, cheese-filled tortilla adds the perfect textural contrast.
I first made these quesadillas for a casual Sunday dinner, and they've become our most requested meal when friends come over. The aroma of the slowly simmering beef and chilies fills the house with the most incredible scent all afternoon.
Ingredients
- Chuck roast the fat marbling melts during slow cooking creating incredibly tender meat
- Dried chilies the combination of guajillo, ancho and chile de arbol creates the perfect balance of flavor and heat
- Roma tomatoes adds sweetness and acidity to balance the richness
- Oaxaca cheese authentic Mexican melting cheese that creates those perfect cheese pulls
- Spices cinnamon, cloves, oregano and thyme add depth and complexity
- Flour tortillas larger size works best for easy folding
- Butter creates the perfect crispy exterior
Step-by-Step Instructions
- Prepare the chilies
- Bring water to a boil in a large pot. Add all dried peppers and boil for exactly 5 minutes until they begin to soften and become pliable. Remove from heat but let them continue soaking for at least 15 minutes until completely soft. This rehydration process is crucial for extracting maximum flavor from the dried peppers.
- Blister the tomatoes
- Heat a grill pan or cast iron skillet until smoking hot. Place whole tomatoes directly on the surface, turning every minute or so until the skin blackens and begins to peel. This charring adds a subtle smokiness that enhances the complexity of the sauce. You can also achieve this under the broiler if needed.
- Sear the beef
- Pat the chuck roast completely dry with paper towels and season generously with salt and pepper on all sides. This drying step is essential for achieving a proper sear. Heat a Dutch oven over medium high heat until very hot. Add the beef and sear until deeply browned on all sides, about 10 minutes total. Each side should develop a rich crust.
- Create the sauce
- Combine the rehydrated peppers, blistered tomatoes, vinegar, garlic, and all spices in a blender. Add just enough of the pepper soaking liquid to get things moving. Blend until completely smooth, aiming for a thick but pourable consistency. Strain the mixture through a fine mesh sieve if you prefer a silky smooth sauce.
- Slow cook to perfection
- Pour the blended sauce over the seared beef in the Dutch oven. Add bay leaves and ensure the meat is well coated. Cover tightly and cook in a 325°F oven for approximately 3 hours. The beef is done when it easily shreds with the gentle pressure of a fork. The long cooking time allows the flavors to meld beautifully.
- Assemble the quesadillas
- Heat a skillet over medium heat and add butter. Quickly dip a tortilla into the reserved chili soaking liquid, then place in the pan. Working quickly, add a generous layer of cheese followed by shredded birria. Once the cheese begins to melt, fold the tortilla in half and cook until golden and crispy on both sides.
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The dried chiles are truly the soul of this recipe. I spent years trying different combinations before landing on this perfect blend of guajillo for earthy sweetness, ancho for mild fruitiness, and chile de arbol for that perfect kick of heat. My grandmother always said the quality of your chilies determines the quality of your birria.
Storage and Reheating
The birria meat and sauce actually improve with time as the flavors continue to meld. Store the shredded meat in its sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in heavy duty freezer bags for up to 3 months. Always thaw overnight in the refrigerator before reheating.
When ready to enjoy again, gently warm the birria on the stovetop with a splash of beef broth or water to maintain moisture. Assemble fresh quesadillas with the reheated meat for the best texture. The consommé can be refrigerated separately and reheated to serve alongside the quesadillas for dipping.
Perfect Pairings
Serve these quesadillas with small cups of the strained chili broth for dipping, similar to a French dip sandwich. The contrast between the crispy exterior and the rich, spicy broth creates an extraordinary eating experience. Add traditional accompaniments like lime wedges, diced white onion, and fresh cilantro.
For a complete meal, pair with Mexican rice, refried beans, or a simple cabbage slaw with lime dressing to cut through the richness. For beverages, nothing complements these quesadillas better than an ice cold Mexican beer like Modelo Negra or a tart margarita with salt rim.
Traditional Context
Birria originated in Jalisco, Mexico as a celebratory dish for special occasions. Traditionally made with goat meat, the long cooking process was designed to tenderize tougher cuts. The transformation of this celebration food into street food quesadillas represents the beautiful evolution of Mexican cuisine.
The dipping of tortillas in the red consommé before filling is called "quesabirria" style and became popular in Tijuana before migrating to California and then spreading throughout the United States. This technique adds color and flavor to the exterior while creating the distinctive red appearance that makes these quesadillas instantly recognizable.
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Frequently Asked Questions About the Recipe
- → Can I adjust the spice level of these birria quesadillas?
Yes! For milder heat, use more ancho chilies and fewer chile de arbol peppers. For a spicier version, increase the chile de arbol peppers. You can also control the heat by how much sauce you mix with your shredded beef.
- → What can I do with leftover birria beef?
Leftover birria beef is incredibly versatile. Use it in tacos, enchiladas, burritos, or more quesadillas. The flavorful meat also works well in breakfast dishes like huevos rancheros or breakfast burritos.
- → What cheese works best for birria quesadillas?
Oaxaca cheese is traditional and melts beautifully, but you can substitute with mozzarella, Monterey jack, or pepper jack cheese with excellent results. Any good melting cheese will work well in this dish.
- → Why should I dip the tortilla in the chile water?
Dipping the tortilla in the reserved chile water adds incredible flavor to the quesadilla and gives it that signature reddish color. While optional, this step elevates the dish and adds an authentic touch to your birria quesadillas.
- → What are the best sides to serve with birria quesadillas?
Birria quesadillas pair wonderfully with traditional Mexican sides like guacamole, pico de gallo, sour cream, and lime wedges. The reserved chile sauce makes an excellent dipping sauce. For a complete meal, serve with Mexican rice and refried beans.
- → Can I make the birria beef in a slow cooker or Instant Pot?
Absolutely! For slow cooker, follow steps through making the sauce, then cook on low for 8 hours. For Instant Pot, sear the meat using the sauté function, add the sauce, then pressure cook for 60 minutes with a natural release. Both methods yield wonderfully tender birria beef.