Birria Quesadillas with Consommé

Name: Birria Quesadillas with Consommé
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 4 whole dried guajillo chiles, stemmed and seeded; 2 whole dried ancho chiles, stemmed and seeded; 4 medium Roma tomatoes; 1 medium white onion, quartered; 6 cloves garlic; 2 tsp ground cumin; 1 tsp dried oregano; 4 cups beef broth; 12 small flour tortillas; 3 cups shredded Oaxaca or mozzarella cheese; 1 bunch fresh cilantro, chopped; 1 medium white onion, finely diced (for serving); 2 whole limes, cut into wedges

Crispy, cheesy quesadillas stuffed with tender braised beef and rich dipping broth

By RecipesQueen Kitchen • June 10, 2026

Prep: 20 min

Cook: 3h

Servings: 6

Difficulty: Medium

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Mexican food dishes continue to dominate Pinterest with a 500% monthly growth. Birria quesadillas are the crown jewel of this trend — flour tortillas dipped in ruby-red chile-infused fat, griddled until shatteringly crispy, stuffed with fall-apart braised beef, and served with a side of rich, aromatic consommé for dipping.

The birria itself is slow-braised beef simmered in a complex sauce of dried chiles, warm spices, and tomatoes. The braising liquid reduces into a deeply flavorful consommé that's as good sipped on its own as it is for dipping.

While the braising takes time, the assembly is quick and the payoff is extraordinary. This is the kind of recipe that earns you a reputation as a serious cook.

Ingredients

3 lbs beef chuck roast, cut into large chunks
4 whole dried guajillo chiles, stemmed and seeded
2 whole dried ancho chiles, stemmed and seeded
4 medium Roma tomatoes
1 medium white onion, quartered
6 cloves garlic
2 tsp ground cumin
1 tsp dried oregano
4 cups beef broth
12 small flour tortillas
3 cups shredded Oaxaca or mozzarella cheese
1 bunch fresh cilantro, chopped
1 medium white onion, finely diced (for serving)
2 whole limes, cut into wedges

Instructions

1
Toast dried chiles in a dry skillet until fragrant, about 1 minute per side. Transfer to a bowl and cover with boiling water. Soak for 20 minutes.
2
Blend soaked chiles with tomatoes, quartered onion, garlic, cumin, oregano, and 1 cup of the soaking liquid until very smooth.
3
Season beef generously with salt and pepper. Sear in a Dutch oven over high heat until browned on all sides, about 8 minutes total.
4
Pour the chile sauce and beef broth over the seared meat. Bring to a boil, then cover and reduce to a low simmer. Cook for 2.5-3 hours until the beef is fork-tender and falling apart.
5
Remove beef and shred with two forks. Strain the braising liquid — this is your consommé. Skim the red fat from the top and reserve it separately.
6
To assemble: brush a tortilla with the reserved red fat and place fat-side down on a hot griddle. Add shredded cheese and birria meat. Fold in half and cook until crispy, about 2-3 minutes per side.
7
Serve quesadillas hot with warm consommé for dipping, topped with diced onion, cilantro, and lime wedges.