The Only Birria Quesadilla Recipe You Will Ever Need

If you have already made birria tacos, the quesadilla version is the move you make with the leftovers — and honestly, it might be better than the original. The consome works double duty as a dipping sauce, the cheese gets properly crispy on the outside, and the whole thing comes together in under 10 minutes if you have the meat ready.

This recipe uses the same braise you would make for birria tacos. If you are starting from scratch, budget 3 to 4 hours. If you are working with leftovers or a batch you made ahead, this is a 10-minute dinner.

What You Need

For the birria meat: 3 pounds beef chuck or short ribs, 4 dried guajillo chiles, 2 dried ancho chiles, 1 chipotle in adobo, 6 garlic cloves, 1 white onion halved, 2 Roma tomatoes, 1 teaspoon cumin, 1 teaspoon dried oregano, 2 cups beef broth, salt and pepper.

For the quesadillas: corn or flour tortillas, Oaxacan cheese or low-moisture mozzarella, fresh cilantro, diced white onion, lime wedges.

The Braise

Toast the dried chiles in a dry pan for 30 seconds per side until fragrant. Soak in hot water for 15 minutes. Blend soaked chiles with garlic, onion, tomatoes, chipotle, cumin, oregano, and 1 cup of beef broth until smooth. Strain through a fine mesh sieve.

Season the beef generously with salt and pepper. Sear in a heavy pot or Dutch oven until deeply browned on all sides. Pour the chile sauce over the beef, add remaining broth, cover, and braise at 325F for 3 to 3.5 hours until the meat shreds easily. Shred the beef and reserve all the liquid — that is your consome.

Building the Quesadilla

Dip a tortilla lightly into the consome fat that floats at the top — just the surface, not a full dunk. Place it in a preheated cast iron skillet over medium-high heat. Add a layer of cheese, then shredded birria, then another layer of cheese. Fold and press down with a spatula. Cook 2 to 3 minutes per side until the outside is deep golden and the cheese is fully melted.

Serve immediately with a small bowl of consome for dipping, fresh cilantro, diced onion, and lime. The dipping is not optional — it is the whole point.

Make It Ahead

The birria braise keeps in the fridge for 5 days and freezes beautifully for up to 3 months. The consome firms up in the fridge into a gel — that is the collagen doing its job. Reheat it and it loosens right back up. Once you have a batch of birria made, this quesadilla comes together faster than ordering delivery.