Beef birria quesadillas

Ingredients

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

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C (350°F).

2. 2

   Soften the chillies

   Open the dried chillies, discard their seeds and rinse away any dirt. Put them in a bowl, cover with 946 ml (1 quart) boiling water and leave for about 12 minutes, until softened and the water has become chilli broth. Transfer the chillies to a blender with the tomatoes and 240 ml (1 cup) of the broth, reserving the rest. Blend to a smooth purée and set aside.

3. 3

   Brown the beef

   Cut the beef into 7.5 cm (3-inch) pieces and season generously with 2 tablespoons of the salt and 1 tablespoon of black pepper. Heat 1 tablespoon of oil in a heavy pot over medium-high heat. Sear the beef in batches for about 10–12 minutes per batch, until browned, then remove 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. Sauté for about 6 minutes, stirring often, until golden and fragrant.

5. 5

   Reduce the vinegar

   Pour in the vinegar, scraping up the browned bits from the bottom of the pot. Cook until the vinegar has reduced by half.

6. 6

   Thicken the purée

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

7. 7

   Braise the beef

   Add 240 ml (1 cup) of the reserved chilli broth and the sugar, then stir to combine. Return the beef and any juices to the pot. Add enough more broth to almost cover the beef, bring to a simmer, cover and braise in the oven for 2 hours, or until fork-tender.

8. 8

   Shred and strain

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

9. 9

   Heat the pan

   Preheat a frying pan over medium heat. Add just enough of the quesadilla oil to coat the base.

10. 10

    Fill the tortillas

    Dip a tortilla in the warm chilli broth to coat it, then shake off the excess. Put it in the pan, scatter over 180 ml (¾ cup) of cheddar and add 120 ml (½ cup) of shredded beef to one half. Cook for about 2–3 minutes, until the cheese melts and the tortilla is golden and crisp.

11. 11

    Fold and repeat

    Fold the tortilla in half and remove it from 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 chilli broth on the side for dipping.

What are birria quesadillas?

Birria is a Mexican style of richly seasoned, slow-braised meat, commonly served with its cooking broth. Quesabirria takes that tender meat and cheese and folds them into a tortilla, often dipped in the broth before cooking.

This version builds flavour from dried chillies, tomatoes and warm spices, then uses the strained braising liquid both to coat the tortillas and to serve for dipping. The result is a crisp outside, melted cheddar and juicy beef inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 48g protein, 40g carbs, 60g fat.

The tortillas and brown sugar provide most of the carbohydrates, while the beef and cheddar contribute much of the protein. Cheddar, avocado oil, crema and beef also make this a rich dish, so serve it with a generous portion of fresh salad or vegetables and use the crema to taste.

Building the chilli base

Chilli broth: Soaking the chillies softens them for blending and gives you a flavourful liquid to use later. Reserve the soaking broth as directed; it seasons the braise and becomes part of the dipping broth.

Spice mix: Smoked paprika, oregano, cumin, coriander, allspice, star anise and cinnamon give the sauce depth. Sautéing them with the onion and garlic helps release their aroma before the liquid goes in.

Getting tender, flavourful beef

Searing: Brown the beef in batches rather than crowding the pot. Good browning adds savoury depth, while the browned bits left behind can be scraped into the sauce during deglazing.

Braising: Keep the pot covered and the oven at 177°C. The beef is ready when a fork slips in easily and the meat can be pulled apart; if it is still firm after 2 hours, continue cooking until tender.

Straining the broth

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

Shredding: Remove any tough connective tissue and excess fat before returning the beef to the broth. This keeps the filling easy to portion and helps it stay moist.

Crisp tortillas and melted cheese

Broth coating: Dip each tortilla briefly and shake off excess liquid. A light coating gives the tortilla chilli flavour; too much can make it difficult to crisp in the pan.

Pan cooking: Use medium heat and cook each quesadilla until the tortilla is golden and the cheddar has melted. Work in batches and wipe the pan between them if residue begins to burn.

Serving the quesadillas

Fresh toppings: Crema, finely chopped onion, coriander, cotija and lime add cool, sharp and savoury notes to the rich beef and cheddar. Set them out just before serving so each person can add what they like.

On the side: Serve the quesadillas with a small bowl of warm chilli broth for dipping. A simple salad or sliced vegetables can make the meal feel more balanced alongside the substantial filling.

Recipe notes & tips

• Sear the beef in batches so the pieces brown instead of steaming.
• Reserve the chilli soaking liquid before blending the chillies.
• Taste the broth before serving and adjust the amount used for dipping to suit your preference.
• Shake excess broth from each tortilla before putting it in the pan.
• Keep finished quesadillas warm while cooking the remaining batches.
• Serve the lime wedges alongside so everyone can add them at the table.

Variations

• Cheese choice: Use a good melting cheese in place of yellow cheddar if needed.
• Milder filling: Remove all the chilli seeds and use fewer chillies for a gentler sauce.
• Extra heat: Add a little of the chilli broth to the filling before assembling.
• Fresh garnish: Add finely sliced radishes alongside the listed toppings.
• Smaller servings: Use smaller tortillas and reduce the filling and cheese in each one.

Common mistakes to avoid

• Crowding the pot: The beef will steam rather than brown; sear it in batches.
• Skipping the rinse: Grit can remain on dried chillies; rinse them before soaking.
• Overfilling the tortilla: Too much beef or cheese makes folding awkward; keep the filling to one half.
• Soaking the tortilla: Excess broth can make it hard to crisp; shake off the extra before frying.
• Cooking over high heat: The tortilla can darken before the cheese melts; use medium heat.
• Serving the beef dry: Return the shredded meat to the strained broth to keep it moist.

How to store

Refrigerate leftover beef and broth in a covered container for up to 3 days; store cooked quesadillas separately so they do not soften. Reheat the beef and broth until hot, then warm quesadillas in a frying pan until crisp. Assemble fresh quesadillas from the stored filling for the best texture.

Frequently asked questions