Birria Quesadilla

Birria Quesadilla

 

To create a unique and tantalizing Birria Quesadilla recipe, the rich, complex flavors of the traditional Mexican

birria stew must be combined with the crunchy, cheesy deliciousness of a quesadilla. This dish is sure to captivate

your visitors and encourage them to stay and enjoy every bite. Follow these detailed steps to create a culinary

masterpiece that’s both comforting and exotic.

Ingredients:

FOR THE BIRRIA:

• 1 kg beef cut into large pieces

• 4 dried guajillo chilies

• 3 dried ancho chilies

• 2 dried chipotle chilies

• 1 medium onion cut into quarters

• 5 cloves of garlic

• 2 teaspoons cumin seeds

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cloves

• 1/4 teaspoon cinnamon

• 2 bay leaves

• 4 cups beef broth

• Salt and pepper to taste

• 2 tablespoons apple cider vinegar

• 1 Together Plant oil

For the quesadillas:

• Large flour tortillas

• grated Mozzarella or Oaxaca cheese

• Chopped coriander

• Chopped onions

• Lime schnash for serving

• Additional vegetable oil

Instructions:

Step

1. Rehydrate the chiles: Remove the stems and seeds from the chilies.Soak in boiling water for 30 minutes to

soften.

2. Puree the sauce: In a blender, combine soft chili peppers, onions, garlic, cumin, oregano, cloves, cinnamon and

a cup of chili soaking liquid. Stir everything until smooth.

3.Brown the meat: Heat the vegetable oil in a large pot over medium heat. Season the pieces of meat with salt

and pepper and then fry them in batches. Remove and reserve.

4. Combine and cook: In the same pot, add the mixed chili sauce and cook for a few minutes.Return the beef to

the pot, add the beef broth, bay leaves and vinegar and season with salt and pepper. Bring to a boil, then reduce

heat, cover, and simmer until meat is tender and falling apart easily, 3 to 4 hours.

5. Shred the meat: Remove the meat from the sauce, shred it with a fork and set aside. Strain the sauce and

reserve for dipping.STEP 2: ASSEMBLING AND COOKING THE QUESADILLAS

1. Prepare the filling: Mix the shredded meat with a little birria sauce to keep it moist.

2. Assemble the quesadillas: Sprinkle a generous amount of cheese on half a tortilla, followed by the shredded

meat, chopped onion and chopped cilantro. Fold the tortilla to enclose the fillings.3. Cook quesadillas: Heat some

oil in a skillet over medium heat. Place the quesadilla in the pan and cook until the tortilla is golden brown and

crispy and the cheese is melted, about 3 minutes per side.

STEP 3: SERVE

1. Cut and serve: Cut the quesadillas into wedges and serve with lime wedges, extra chopped onions, cilantro,

and a small bowl of warm birria sauce for dipping.

Serving Tips:

• Serve on a rustic wooden board to create an authentic atmosphere.

• Garnish the serving plate with lime wedges and fresh coriander sprigs.

• Offer a side dish of Mexican rice or Mexican beans to complete the meal.

This birria quesadilla recipe not only promises a delicious and enjoyable dining experience, but also serves as a

bridge between cultures and showcases the depth and diversity of Mexican cuisine. The combination of tender,

seasoned meat with gooey cheese wrapped in a crispy tortilla is irresistible and guaranteed to leave your visitors

wanting another bite.STEP 1: PREPARE BIRRIA

1. Rehydrate the chilies: Remove the stems and seeds from the chilies. Soak in boiling water for 30 minutes to

soften.

2. Puree the sauce: In a blender, combine the mild chilies, onions, garlic, cumin, oregano, cloves, cinnamon and a

cup of chili soaking liquid.Stir everything until smooth.

3. Brown the meat: Heat the vegetable oil in a large pot over medium-high heat. Season the pieces of meat with

salt and pepper and then fry them in batches. Remove and reserve.4. Combine and cook: In the same pot, add

the mixed chili sauce and cook for a few minutes. Return the beef to the pot, add the beef broth, bay leaves and

vinegar and season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer until meat is tender

and falling apart easily, 3 to 4 hours.

5.Shred the meat: Remove the meat from the sauce, shred it with a fork and set aside. Strain the sauce and

reserve for dipping.

STEP 2: ASSEMBLY AND COOK THE QUESADILLAS

1. Prepare the filling: Mix the shredded meat with a little birria sauce to keep it moist.

2.Assemble the quesadillas: Sprinkle a generous amount of cheese on half a tortilla, followed by the shredded

meat, chopped onion, and chopped cilantro. Fold the tortilla to enclose the fillings.

3. Cook quesadillas: Heat some oil in a frying pan over medium heat. Place the quesadilla in the pan and cook

until the tortilla is golden brown and crispy and the cheese is melted, about 3 minutes per side.STEP 3:

SERVE 1. Cut and serve: Cut the quesadillas into wedges and serve with lime wedges, extra chopped onions,

cilantro, and a small bowl of warm birria sauce for dipping.

Serving Tips:

• Serve on a rustic wooden board for an authentic feel.

• Garnish the serving plate with lime wedges and fresh coriander sprigs.

• Offer a side dish of Mexican rice or Mexican beans to complete the meal.This birria quesadilla recipe not only

promises a delicious, indulgent dining experience, but also serves as a bridge between cultures and showcases

the depth and diversity of Mexican cuisine. The combination of tender, seasoned meat with gooey cheese

wrapped in a crispy tortilla is irresistible and guaranteed to leave your visitors wanting to take another bite.

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