Birria Quesadillas bring together the rich, savory flavors of traditional Mexican birria with the crispy, cheesy comfort of a classic quesadilla. Originating from Jalisco, Mexico, birria is a slow-cooked stew made with beef, chilies, and spices, often served with consommé for dipping. In this version, tender shredded birria meat is folded into a crispy tortilla with gooey melted cheese, then griddled to perfection and paired with a cup of the flavorful consommé for dipping.

FULL RECIPE

Ingredients

1.For the Birria:

• 2.5 lbs beef chuck roast, cut into chunks
• 2 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 2 dried pasilla chilies, stemmed and seeded
• 1 chipotle pepper in adobo
• 1 medium white onion, quartered
• 5 garlic cloves
• 1 tablespoon apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 4 cups beef broth
• Salt and black pepper, to taste
• 1 tablespoon oil (for searing)

2.For the Quesadillas:

• 10 flour or corn tortillas
• 2 cups Oaxaca or mozzarella cheese, shredded
• Fresh chopped cilantro and diced onions (optional garnish)
• Lime wedges (for serving)
• Reserved birria consommé (for dipping)

Directions

1. Prepare the Chilies: Toast the guajillo, ancho, and pasilla chilies in a dry skillet over medium heat for about 30 seconds per side. Transfer to a bowl and cover with hot water. Soak for 15 minutes until softened.
2. Make the Sauce: In a blender, combine the soaked chilies, chipotle pepper, onion, garlic, vinegar, cumin, oregano, cinnamon, cloves, salt, and 1 cup of beef broth. Blend until smooth.
3. Sear the Beef: Season beef chunks generously with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Sear beef on all sides until browned, about 2–3 minutes per side. Remove and set aside.
4. Simmer the Birria: Return beef to the pot. Pour in the chili sauce and remaining beef broth. Add bay leaves. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 3 hours, or until the beef is tender and shreds easily.
5. Shred the Meat: Remove beef from the pot and shred with two forks. Skim fat from the top of the consommé and reserve both the shredded meat and consommé.
6. Assemble the Quesadillas: Dip one side of each tortilla into the top layer of fat from the consommé. Place on a hot griddle or skillet, fat-side down. Add a handful of shredded cheese and birria meat onto one half of the tortilla. Fold and press gently.
7. Cook the Quesadillas: Cook for 2–3 minutes per side until golden and crispy, and cheese is fully melted. Repeat with remaining tortillas.
8. Garnish and Serve: Serve hot with chopped cilantro, onions, and lime wedges. Pour consommé into bowls for dipping.

Nutrition Facts

• Calories: 520
• Protein: 36g
• Fat: 28g
• Saturated Fat: 12g
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 2g
• Sodium: 750mg
• Cholesterol: 95mg

Origins of Birria Quesadillas

Birria quesadillas are a fusion of two beloved Mexican dishes: birria and quesadillas. Birria originated in the Mexican state of Jalisco, traditionally made with goat meat slow-cooked in a rich chili-infused broth. Over time, beef became a more popular substitute for its tenderness and accessibility. The evolution into quesadillas came from street food vendors combining the shredded birria with melted cheese inside a crispy tortilla—making it more portable and snack-friendly. Today, birria quesadillas are celebrated for their balance of bold flavor and comforting texture, with many chefs adding their own spin across Mexico and the United States.

Flavor Profile and Texture

The success of a birria quesadilla lies in its depth of flavor and contrast in textures. The meat is deeply savory and spiced, thanks to the blend of dried chilies, herbs, and slow cooking. The cheese, usually Oaxaca or mozzarella, offers a gooey, melty counterpoint to the hearty meat. The tortilla, crisped in the fat skimmed from the birria consommé, adds a slightly smoky and crunchy shell that enhances the overall experience. Dipping the quesadilla into the consommé further intensifies the umami flavor and creates a rich, soupy bite with each dunk.

Cheese Selection and Alternatives

While Oaxaca cheese is the most traditional choice due to its stretch and mild creaminess, other cheeses like mozzarella, Monterey Jack, or Chihuahua cheese work well. The goal is to use a cheese that melts easily and complements the strong flavor of the birria without overpowering it. Some variations even blend cheeses for more complexity—adding a touch of sharp cheddar for bite or queso fresco for a salty finish. Dairy-free alternatives such as almond- or cashew-based melting cheeses can be used for vegan adaptations, provided they have good meltability and flavor retention.

Nutritional Considerations

Birria quesadillas are indulgent but can be balanced nutritionally with a few mindful choices. While they are high in protein thanks to the beef and cheese, they also contain a notable amount of saturated fat and sodium. Using leaner cuts of beef or trimming excess fat can lighten the dish. Whole wheat or low-carb tortillas offer added fiber, and portion control can help manage overall calorie intake. For those watching their sodium, reducing added salt and using low-sodium broth in the consommé helps significantly. Adding fresh vegetables or a light side salad can round out the meal with more nutrients.

Regional and Cultural Variations

Different regions of Mexico and Mexican-American communities have introduced their own twists to birria quesadillas. In Tijuana, for example, it’s common to find birria tacos and quesadillas made with a vibrant red corn tortilla, often served with spicy salsas and avocado crema. In Los Angeles, birria quesadillas have exploded in popularity through food trucks offering additional fillings like pickled jalapeños, sautéed onions, or even birria ramen on the side. Some recipes substitute lamb, goat, or even jackfruit for beef, making the dish adaptable to different cultural and dietary preferences.

Serving Suggestions and Garnishes

Serving birria quesadillas with the right sides and garnishes enhances the dining experience. A small bowl of consommé for dipping is essential, offering a savory counterpart to the crispy quesadilla. Common garnishes include finely chopped white onions, fresh cilantro, and lime wedges for a citrusy lift. Salsa verde or smoky chipotle sauce adds heat and contrast, while a dollop of sour cream can provide cooling richness. For a heartier meal, serve with Mexican rice, refried beans, or a fresh avocado salad. These additions round out the dish and provide a balance of flavor and nutrition.

Storage and Reheating Tips

Birria meat can be made ahead and stored for convenience. Once cooked, it keeps well in an airtight container in the refrigerator for up to 4 days, and the consommé should be stored separately to maintain texture. For longer storage, both the meat and broth can be frozen for up to 2 months. Reheat gently in a saucepan over low heat or in the microwave in short bursts, ensuring the meat stays moist. Assembled quesadillas should be eaten fresh for best crispiness, but leftovers can be reheated in a skillet to revive their texture—avoid microwaving, as this makes them soggy.

Creative Variations and Add-ins

Birria quesadillas are endlessly customizable. Some variations include adding sautéed peppers, mushrooms, or caramelized onions for extra flavor and texture. Others incorporate ingredients like roasted corn, chipotle cream, or even scrambled eggs for a breakfast-style twist. Some food trucks and restaurants offer “birria bombs,” where quesadillas are deep-fried for an ultra-indulgent take. Vegan versions replace meat with jackfruit or mushrooms while using plant-based cheese. The adaptability of the birria quesadilla makes it a fun canvas for experimentation while maintaining its core essence of rich meat and melty cheese.

Best Beverage Pairings

Pairing beverages with birria quesadillas enhances the flavors and balances the richness. Traditional Mexican drinks like horchata or tamarindo offer sweet, refreshing relief from the spice and saltiness. Agua fresca made with cucumber and lime is also a cooling option. For adult pairings, a Mexican lager or a light IPA works well to cut through the fat and cleanse the palate. A smoky mezcal or a citrusy margarita brings out the chili undertones in the birria. Avoid overly sweet or heavy beverages, which can compete with the bold flavors of the dish.

Ideal Occasions to Serve

Birria quesadillas are a hit for gatherings and special occasions thanks to their crave-worthy combination of meat, cheese, and crispy tortillas. They’re ideal for game nights, backyard barbecues, potlucks, and casual family dinners. Because they can be prepped in advance and cooked quickly, they’re also a smart option for feeding a crowd. For festive occasions like Cinco de Mayo or Día de los Muertos, they can be part of a larger Mexican-inspired spread alongside tamales, elote, and churros. Whether served as an appetizer, entrée, or party snack, they never fail to impress.

Conclusion

Birria quesadillas are the ultimate comfort food, blending deep Mexican culinary traditions with modern street food appeal. With their savory, slow-cooked meat, perfectly melted cheese, and signature consommé for dipping, they deliver a memorable eating experience that’s both satisfying and customizable. From their rich cultural background to the limitless variation possibilities, these quesadillas are more than just a trend they’re a celebration of flavor, texture, and tradition.