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Birria has long been celebrated as a traditional Mexican dish, originating from the state of Jalisco. Traditionally made with goat meat, this flavorful stew has grown in popularity and has undergone various adaptations, becoming a staple in Mexican cuisine. Its rich and savory flavor profile, combined with tender meat, has made birria a household favorite both in Mexico and among food enthusiasts around the globe. The rise of birria in the culinary scene can be attributed to its versatility and the comforting warmth it brings, especially during gatherings, celebrations, or even a cozy meal at home.

Birria Quesadillas

Savor the deliciousness of tender birria quesadillas made from scratch! This mouthwatering recipe combines slow-cooked birria beef, gooey cheese, and fresh ingredients all wrapped in crispy corn tortillas. Perfect for any occasion, these quesadillas are sure to impress family and friends. Ready to elevate your cooking game? Click through to discover the full recipe and step-by-step instructions for crafting this flavorful dish that everyone will love!
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Ingredients
  

2 cups cooked birria beef (slow-cooked and shredded)

1 ½ cups birria broth (reserved from cooking the beef)

8 corn tortillas

2 cups shredded Oaxaca cheese (or mozzarella)

1 small red onion, thinly sliced

1 cup cilantro, chopped

1 jalapeño, sliced (optional)

2 tablespoons olive oil (for frying)

Salt and pepper to taste

Instructions
 

Prepare the Birria Beef: If you haven’t already, prepare the birria beef by seasoning it with your favorite spices, such as cumin, oregano, and chili powder. Slow-cook it for about 3-4 hours until tender, then shred the meat. Reserve the cooking liquid for dipping.

    Heat the Tortillas: In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side just to make them pliable. Remove them from the skillet and set aside.

      Assembly: For each quesadilla, spread about ¼ cup of the shredded birria beef on half of a tortilla. Sprinkle shredded Oaxaca cheese generously over the beef. Add a few slices of red onion, a sprinkle of cilantro, and jalapeños if desired.

        Cook the Quesadillas: Fold the tortilla in half to create a half-moon shape. In the same skillet, add a tablespoon of olive oil and allow it to heat up. Carefully place the quesadilla in the skillet and cook for 3-4 minutes on each side until golden brown and crispy, adding more oil as needed for additional quesadillas.

          Serve: Once cooked, remove the quesadilla from the skillet and let it cool slightly before slicing into triangles.

            Dipping Sauce: Serve with a small bowl of the reserved birria broth for dipping.

              - Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6

                Presentation Tips: Arrange the quesadillas on a large platter, garnish with leftover cilantro, and serve the broth in small ramekins for dipping. Optionally, add lime wedges on the side for an extra zesty touch. Enjoy your delicious birria quesadillas!