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Cozy Homemade Birria Quesadillas for Two with Easy Consommé Broth

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A warm, comforting recipe featuring slow-simmered birria meat stuffed in crispy quesadillas, served with a rich consommé broth perfect for cozy nights.

Ingredients

Scale
  • 1 lb beef chuck roast, cut into chunks
  • 1 dried guajillo chile, stemmed and seeded
  • 1 dried ancho chile, stemmed and seeded
  • 2 dried chipotle chiles, stemmed and seeded
  • 1 small white onion, quartered
  • 3 garlic cloves, peeled
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 2 cups beef broth (preferably low sodium)
  • 1 tbsp apple cider vinegar
  • Salt and black pepper, to taste
  • 4 flour tortillas (8-inch size)
  • 1 1/2 cups shredded Oaxaca or mozzarella cheese
  • Butter or oil, for frying
  • Leftover birria cooking liquid (strained)
  • Extra beef broth (if needed to thin)
  • Chopped fresh cilantro and diced onion, for garnish (optional)

Instructions

  1. Toast the dried guajillo, ancho, and chipotle chiles in a dry skillet over medium heat for about 2 minutes, turning frequently until fragrant but not burnt. Transfer to a bowl and cover with hot water; let soak for 15 minutes to soften.
  2. Drain the softened chiles, reserving about 1/4 cup of soaking liquid. In a blender, combine the chiles, soaking liquid, onion, garlic, oregano, cumin, cinnamon, apple cider vinegar, and a pinch of salt. Blend until smooth, adding a little more soaking water if needed to reach a thick sauce consistency.
  3. Pat the beef chunks dry and season generously with salt and pepper. Heat a tablespoon of oil in your Dutch oven over medium-high heat and sear the meat on all sides until browned (about 3-4 minutes per side). Remove and set aside.
  4. Pour the chile paste into the pot, cooking it for 2-3 minutes to deepen the flavors. Return the beef to the pot, add beef broth, and bring to a simmer. Cover and cook on low heat for 1.5 to 2 hours, or until the meat is tender and shreds easily. Stir occasionally and check liquid levels, adding water if necessary.
  5. Remove the beef from the pot and shred it with two forks. Taste and adjust seasoning of the broth with salt if needed.
  6. Heat your skillet over medium heat. Butter one side of a tortilla, place it butter-side down on the pan, add a layer of shredded meat and cheese, then top with another tortilla (butter side up). Cook until golden and crispy, about 3-4 minutes per side, pressing gently.
  7. Strain the birria broth through a fine mesh sieve into a bowl or small pot. Reheat gently. Add extra broth or water if too concentrated. Serve warm alongside quesadillas for dipping. Garnish with chopped cilantro and diced onion if you like.

Notes

Toast chiles carefully to avoid bitterness. Keep heat moderate when frying quesadillas to prevent burning. Skim consommé if too oily. The consommé tastes better the next day. For gluten-free, use corn tortillas; for dairy-free, use vegan cheese or omit cheese.

Nutrition

Keywords: birria quesadillas, consommé broth, beef birria, Mexican comfort food, easy birria recipe, cozy dinner, slow simmered birria

Find it online: https://grubella.com/cozy-homemade-birria-quesadillas-for-two-with-easy-consomm-e-broth-recipe/