Name: Perfect Birria Quesadilla
Prep time: 25 min
Cook time: 3 h 5 min
Total time: 3 h 30 min
Cuisine: Mexican-Inspired
Ingredients: 3 lbs beef chuck roast; 3 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 onion, chopped; 4 cloves garlic, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp ground cinnamon; 4 cups beef broth (alcohol-free); 8 large flour tortillas; 2 cups shredded Oaxaca or mozzarella cheese; Salt and pepper to taste; Vegetable oil for frying

Description

Experience the ultimate comfort food with this Perfect Birria Quesadilla. Featuring tender, slow-cooked shredded beef seasoned with a blend of aromatic dried chiles and warming spices, this dish is folded into a tortilla with plenty of gooey, melted cheese. Each quesadilla is pan-seared until the exterior is perfectly crispy and golden-brown. It is an indulgent, savory meal that balances traditional Mexican-inspired flavors with a satisfying, crunchy texture that is guaranteed to impress at any gathering.

Ingredients

3 lbs beef chuck roast
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 onion, chopped
4 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
4 cups beef broth (alcohol-free)
8 large flour tortillas
2 cups shredded Oaxaca or mozzarella cheese
Salt and pepper to taste
Vegetable oil for frying

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Instructions

Sear the beef chuck roast in a large Dutch oven over medium-high heat until browned on all sides.
Toast the dried chiles in a separate pan for 1-2 minutes until fragrant, then soak in hot water until soft.
Blend the softened chiles with a little water, garlic, cumin, oregano, and cinnamon until smooth.
Add the chile mixture, onion, and beef broth to the Dutch oven with the beef.
Cover and simmer on low for 3 hours or until the beef is fork-tender.
Remove the beef, shred with two forks, and return to the sauce.
Heat a skillet with a light coating of oil over medium heat.
Place a tortilla in the skillet, sprinkle with cheese, add a generous portion of shredded birria meat, and fold in half.
Cook each side for 3-4 minutes until the tortilla is golden and crispy and the cheese is melted.
Serve warm.

Notes

Store leftover beef in an airtight container in the refrigerator for up to 3 days. You can also freeze the shredded meat for up to 2 months. Use the reserved cooking liquid (consommé) for dipping the quesadillas for an authentic experience.

Prep Time: 25
Cook Time: 185
Category: Meals
Method: Braising and Pan-Frying
Cuisine: Mexican-Inspired