Beef birria quesadillas

Ingredients

• 4dried guajillo chillies
• 2dried ancho chillies
• 2dried New Mexico chillies
• 2plum tomatoes, roughly chopped
• 1.81 kgboneless beef chuck roast
• 3 tablespoonskosher salt
• 1 tablespoonfreshly ground black pepper
• 113 gavocado oil
• 2 mediumyellow onions, diced into 1.3 cm pieces
• 10 clovesgarlic, peeled and crushed
• 1 tablespoonsmoked paprika
• 1 tablespoonMexican oregano
• 2 teaspoonsground cumin
• 2 teaspoonsground coriander
• 1 teaspoonwhole allspice
• 2star anise
• 1 small stickMexican cinnamon
• 113 gwhite vinegar
• 1 tablespoonlight brown sugar
• 113 gavocado oil (for cooking the quesadillas)
• 16 (20 cm)flour tortillas
• 12 cups (about 1.36 kg)shredded yellow Cheddar
• 1 cup (about 240 ml)Mexican crema
• 1 mediumyellow onion, finely chopped
• ½ cup (about 8 g)coriander leaves, finely chopped
• 1 cup (about 100 g)cotija cheese, crumbled
• 3limes, cut into wedges

Instructions

1. 1

   Preheat the oven

   Set the oven to 180°C.

2. 2

   Soften the chillies

   Open the dried chillies, remove and discard the seeds, then rinse away any dirt. Put them in a bowl, cover with 950 ml boiling water and leave for about 12 minutes, until softened and the water has become chile broth. Blend the chillies with the tomatoes and 240 ml of the broth until smooth; keep the remaining broth.

3. 3

   Brown the beef

   Cut the beef into pieces about 7.5 cm across and season generously with 2 tablespoons of salt and the black pepper. Heat 1 tablespoon of oil in a heavy ovenproof pot over medium-high heat. Brown the beef in batches, about 10–12 minutes per batch, then take it out and set aside.

4. 4

   Cook the aromatics

   Turn the heat down to medium. Add the remaining salt, onions, garlic and spices to the pot. Cook for about 6 minutes, stirring often, until golden and fragrant.

5. 5

   Reduce the vinegar

   Pour in the vinegar and scrape the browned bits from the base of the pot. Cook until the vinegar has reduced by half.

6. 6

   Thicken the chile base

   Stir in the chile purée and cook for 10–12 minutes, stirring occasionally, until it thickens to about the consistency of ketchup.

7. 7

   Braise the beef

   Mix in 240 ml of the reserved chile broth and the sugar. Return the beef and any collected juices to the pot, then add enough more broth to almost cover the meat. Bring to a simmer, cover and braise in the oven for 2 hours, or until fork-tender.

8. 8

   Shred and strain

   Move the beef to a plate and leave it to cool. Strain the braising liquid into a bowl through a fine-mesh sieve, pressing the solids to extract as much liquid as possible; discard the solids and keep the broth warm. Shred the beef, removing any fat or connective tissue, and return the meat to the broth.

9. 9

   Heat the pan

   Set a large frying pan over medium heat and add just enough of the quesadilla oil to coat its base.

10. 10

    Fill the tortillas

    Dip a tortilla in the warm chile broth, coating it and shaking off the excess. Lay it in the pan, scatter over ¾ cup of Cheddar, and put ½ cup of shredded beef on one half. Cook for about 2–3 minutes, until the cheese has melted and the tortilla is golden and crisp.

11. 11

    Fold and repeat

    Fold the tortilla in half and take it out of the pan. Repeat with the remaining tortillas, wiping the pan clean between batches.

12. 12

    Add the toppings

    Top the quesadillas with crema, chopped onion, coriander, cotija and lime wedges. Serve with warm chile broth for dipping.

What are birria quesadillas?

Birria is a Mexican braise traditionally made with meat and a richly seasoned chile sauce; quesabirria takes that tender meat and folds it into a tortilla with melted cheese. This version uses beef chuck, dried chillies and a blend of warm spices, then serves the cooking broth on the side.

Broth-dipped tortillas develop a savoury, crisp outside as they cook, while cheddar melts around the shredded beef. Crema, cotija, onion, coriander and lime add coolness, salt and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 920 calories, 43g protein, 49g carbs, 61g fat.

The tortillas and brown sugar contribute most of the carbohydrate, while the beef and cheddar provide much of the protein and fat; the avocado oil and crema add further fat. Balance a quesadilla with fresh vegetables or salad, and use the crema and cotija sparingly if you prefer a less rich plate.

Building the chile broth

Dried chillies: Removing their seeds and rinsing them prepares them for soaking. Keep the soaking liquid, since it becomes part of the braising base and is also used to dip the tortillas.

Spice blend: Smoked paprika, oregano, cumin, coriander, allspice, star anise and cinnamon give the sauce depth. The tomatoes help round out the purée.

Browning and braising

Searing: Brown the beef in batches rather than crowding the pot. This gives the pieces room to colour before they go into the braise.

Slow cooking: The recipe calls for a covered, 2-hour oven braise at 180°C. Check that the beef is fork-tender before shredding; if it still feels firm, continue cooking until it gives easily.

Getting the filling right

Straining: Press the cooked solids through a fine-mesh sieve to capture their liquid, then discard them as directed. Keep the strained broth warm so it is ready for dipping and serving.

Shredding: Remove any tough connective tissue or excess fat, then return the meat to the broth. The filling should be moist and well coated, not dripping when you spoon it onto a tortilla.

Crisp tortillas, melted cheese

Broth dip: Coat each tortilla in warm broth and shake off excess before it reaches the pan. Too much liquid can make the tortilla soggy instead of crisp.

Filling: Spread the cheese over the tortilla and keep the beef on one half, as directed. Cook until the tortilla turns golden and the cheese melts, then fold it over.

Serving the quesadillas

Fresh toppings: Crema, chopped onion, coriander, cotija and lime are added after cooking, so their contrasting textures and flavours stay distinct.

For the table: Serve the quesadillas hot with a small bowl of warm chile broth for dipping. A simple salad or crunchy sliced vegetables can make a fresh counterpoint to the rich filling.

Recipe notes & tips

• Wear gloves when handling dried chillies, and wash your hands before touching your face.
• Keep the reserved chile broth covered while the beef cooks so you can use it for dipping and serving.
• Brown the beef in batches to avoid crowding the pot.
• Use a fine-mesh sieve to strain the braising liquid and press the solids well.
• Shake excess broth from each tortilla before placing it in the pan.
• Wipe the pan between batches if browned bits begin to stick.

Variations

• Use a milder blend: Replace some of the dried chillies with mild dried chillies for a gentler sauce.
• Try another melting cheese: Use a similar quantity of Monterey Jack instead of yellow Cheddar.
• Add extra freshness: Serve with sliced radishes alongside the listed toppings.
• Make it less rich: Use less cheese and crema while keeping the beef and broth for dipping.
• Prepare smaller quesadillas: Use smaller tortillas and adjust the filling to fit each one.

Common mistakes to avoid

• Crowding the pot: The beef steams instead of browning; sear it in batches.
• Skipping the broth reserve: The chile liquid is needed for the braise, tortilla dip and serving; set it aside before blending.
• Leaving the beef tough: It needs to be fork-tender before shredding; continue the covered braise if necessary.
• Over-soaking tortillas: Excess broth can make them soggy; dip briefly and shake them off.
• Overfilling the tortillas: Too much beef or cheese makes folding difficult; keep the filling on one half.
• Cooking on high heat: The tortilla may darken before the cheese melts; use medium heat.

How to store

Refrigerate leftover beef and broth in a covered container for up to 3 days, storing toppings separately. Reheat the meat gently in its broth and cook assembled quesadillas in a frying pan until hot and crisp; the cooked tortillas are best eaten freshly made.

Frequently asked questions