Birria Quesadilla

If you love birria, you’re going to love this Birria Quesadilla. Instead of simply making beef birria tacos, this recipe takes that tender, shredded beef and loads it into a tortilla with lots of melty Oaxaca cheese.

First, the chuck roast is cubed and smoked at 275°F so it develops a flavorful bark. Then, the smoked beef is transferred to a Dutch oven and braised in a rich birria sauce made with dried peppers, tomatoes, garlic, onion, chipotle peppers, cinnamon, and bay leaves. As a result, you get juicy meat with bold flavors and a deeply flavorful broth.

Finally, the tender beef is tucked into a tortilla with cheese, cilantro, onion, and lime juice before being cooked on a hot pan until golden brown. Serve it with the traditional warm birria broth for dipping, and you’ve got a quesadilla that’s hard to beat!

Why You’ll Love This Birria Quesadilla Recipe

• Smoky and flavorful: Smoking the chuck roast first adds another layer of flavor to the birria meat.
• Lots of melty cheese: Oaxaca cheese melts perfectly throughout the quesadilla.
• Tender beef: The Dutch oven braising process turns the chuck roast into incredibly tender meat.
• Great for leftovers: Leftover birria broth and shredded beef can be used for tacos, birria ramen, or even birria pizza.
• Easy to customize: Add more lime juice, extra cilantro, diced onion, or your favorite toppings.

Ingredients For Birria Quesadilla

• 3–4 pound chuck roast
• 3 tbsp SPG Blend
• Yellow mustard, for binder
• 1 large white onion, quartered
• 2 cups beef broth
• 3 Roma tomatoes, halved
• 5 cloves garlic
• 3 ancho chiles
• 3 guajillo peppers
• 2 cinnamon sticks
• 2 bay leaves
• 4 chipotle peppers in adobo
• 3 extra-large burrito tortillas
• 2 cups shredded Oaxaca cheese
• 1 medium white onion, diced
• 1 bunch fresh cilantro
• 3 limes

How to Make a Birria Quesadilla

1. Prepare the Chuck Roast

First, cube the well-marbled chuck roast into approximately 2-inch pieces and place the beef cubes onto a wire rack..

Next, coat the beef lightly with yellow mustard as a binder. Then, season generously with SPG Blend, making sure each piece is evenly covered.

2. Smoke the Beef

Meanwhile, preheat your pellet smoker to 275°F. Once hot, place the beef on the smoker and cook for approximately 3 hours. This allows the beef to develop a flavorful bark before it goes into the braising liquid.

3. Prepare the Birria Sauce

While the beef is smoking, bring a large pot of water to a boil. Add the quartered white onion, Roma tomatoes, garlic, ancho chiles, and guajillo peppers.

Boil for approximately 5 minutes until everything begins to soften.

Afterward, remove the ingredients then transfer them to a blender.

Add 2 cups of beef broth and the chipotle peppers in adobo. Then, blend until smooth and well combined.

As a result, the rich birria sauce will transform the smoked beef into tender, flavorful meat.

4. Braise the Beef

Once the smoked beef reaches approximately 175°F internal temperature, remove it from the smoker. Then, transfer the beef to a Dutch oven.

Next, pour the birria sauce over the top. Add the cinnamon sticks and bay leaves. Cover the Dutch oven and braise the beef over low heat for 2–3 hours, or until the meat is completely tender and easily pulls apart.

5. Shred the Birria Meat

Once the chuck roast is fall-apart tender, remove the beef from the cooking liquid. Shred the meat into bite-sized pieces, then return it to some of the flavorful broth to keep it juicy.

Meanwhile, skim some of the flavorful fat from the top of the Dutch oven. This fat will be used to crisp the tortillas.

6. Build the Quesadilla

Preheat a griddle or large skillet over medium heat. Once the pan is hot, dip one side of a tortilla into the fat from the Dutch oven. If preferred, add about ¼ cup of the fat directly to the hot pan and spread it evenly around.

Place the tortilla into the pan and warm it for about 1 minute. Then, flip it over.

7. Add the Filling

Now, add a generous layer of Oaxaca cheese to one half of the tortilla. Next, add the shredded birria meat, a squeeze of lime juice, fresh cilantro, and diced white onion. Finally, top everything with more cheese.

Fold the tortilla in half to create the quesadilla.

8. Cook Until Golden Brown

Continue cooking the quesadilla for approximately 3–4 minutes per side. Flip carefully and cook until both sides are crispy and golden brown while the cheese is completely melted.

9. Slice and Serve

Finally, remove the quesadilla from the frying pan and allow it to rest for a minute or two. Cut it into thirds and serve immediately with a bowl of the traditional warm birria broth for dipping. Add lime wedges, fresh cilantro, and diced onion on the side for even more flavor.

Expert Tips on Making a Birria Quesadilla

• Use well-marbled chuck roast: The extra fat helps create juicy, tender meat during the braising process.
• Don’t skip the smoking step: The smoke adds a deeper flavor profile to the birria.
• Save the broth: The leftover birria broth is one of the best parts of the recipe and works great for dipping, birria ramen, or other new recipes.
• Keep the heat at medium: A medium heat gives the tortilla enough time to crisp while allowing the cheese to melt.
• Use Oaxaca cheese: It melts exceptionally well and gives these cheesy birria quesadillas that classic stretchy texture.

Birria Quesadilla Variations

For an extra kick, add additional chipotle peppers or your favorite hot sauce to the birria sauce. You can also use the shredded beef to make beef birria tacos or birria pizza. Additionally, try adding pickled onions or jalapeños for extra acidity and heat.

Storage

Store leftover birria meat and broth separately in an airtight container in the refrigerator for up to 4 days.

For the best results, store assembled quesadillas separately and crisp them in a skillet when you’re ready to eat. The leftover birria meat can also be frozen for up to 3 months.

FAQs About Birria Quesadilla

What cut of beef is best for birria? Chuck roast is a great option because it contains enough fat and connective tissue to become tender during the long braising process.

Can I make birria quesadillas with leftover birria? Absolutely! In fact, it’s a great way to use leftover birria meat and cooking liquid. Simply shred the beef, dip the tortilla in the birria fat, and build the quesadilla.

What cheese is best for birria quesadillas? Oaxaca cheese is an excellent choice because it melts easily and provides plenty of cheesy texture. However, Monterey Jack or mozzarella are also great options.

Final Thoughts on Birria Quesadilla

These Birria Quesadillas combine tender beef and bold birria flavors to create a crispy, cheesy meal that’s perfect for sharing. First, the smoky chuck roast brings incredible depth, while the flavorful broth and melty Oaxaca cheese add even more richness. As a result, every bite is packed with delicious flavor.

Most importantly, don’t forget the birria broth for dipping. In addition, the combination of a crispy tortilla, juicy meat, lots of melty cheese, and flavorful broth makes these quesadillas hard to resist. Best of all, this recipe is a great way to turn tender birria meat into something everyone will love!

More Delicious Beef Recipes

Smoked Beef Birria Tacos – Tender smoked beef is braised in a rich birria sauce, then tucked into crispy tortillas with melted cheese and fresh toppings for an unforgettable taco experience.

Smoked Birria Ramen – Smoky birria beef, rich flavorful broth, tender noodles, and fresh toppings come together in this comforting ramen recipe that transforms leftover birria into an incredible meal.

BBQ Beef Street Corn Tacos – Juicy BBQ beef, creamy street corn, fresh toppings, and warm tortillas come together in these flavorful tacos that deliver smoky, sweet, and savory flavors in every bite.

Slow Cooker French Dip Sliders – Tender slow-cooked beef, melted cheese, and soft slider buns come together for an easy French dip recipe, served with flavorful au jus for the ultimate dipping experience.

Smash Burger Quesadillas – Crispy tortillas are loaded with seasoned smash burger beef, melty cheese, and classic burger toppings, creating an easy quesadilla that combines two comfort-food favorites in every bite.

Print