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Savory Birria Quesadilla Tacos Recipe with Easy Red Consomé Dip

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These birria quesadilla tacos combine slow-cooked tender beef with crispy, cheesy tortillas and a spicy red consomé dip, creating a comforting and flavorful meal perfect for any occasion.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into large chunks
  • 3 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 4 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 2 cups beef broth (low sodium preferred)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 10–12 corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Butter or oil, for frying
  • 2 cups reserved birria cooking liquid (strained)
  • 1/2 teaspoon chili powder (optional)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Toast guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, turning often to avoid burning. Then soak them in hot water for 15 minutes until softened.
  2. In a blender, combine soaked chilies (drained), chipotle pepper, garlic, onion, cumin, oregano, and about 1 cup of beef broth. Blend until smooth. Strain through a fine mesh sieve into a bowl to remove skins and seeds.
  3. Place beef chunks into a Dutch oven or slow cooker. Pour the strained sauce over the meat along with the remaining broth and bay leaves. Season with salt and pepper. Cover and simmer on low for 3-4 hours (or 6-8 hours on low in a slow cooker) until beef is fork-tender and shreddable.
  4. Remove beef from the pot, shred with two forks, and mix it back into the sauce. Reserve some cooking liquid for dipping.
  5. Heat a skillet over medium heat. Lightly butter one side of a tortilla, place it butter-side down, sprinkle cheese over the entire tortilla, then add a generous layer of shredded birria on one half. Fold the tortilla over to form a half-moon.
  6. Cook each quesadilla for 3-4 minutes per side, pressing gently with a spatula, until cheese melts and the tortilla is golden and crispy. Repeat with remaining tortillas.
  7. Warm the reserved birria broth in a small pot. Add chili powder if desired for extra heat. Pour into small bowls for dipping.
  8. Plate the quesadilla tacos with fresh cilantro and lime wedges. Dip each bite into the warm consomé for maximum flavor impact.

Notes

Season your cast iron skillet regularly to keep it non-stick and ensure golden, crispy quesadillas. Do not rush the slow cooking process to achieve tender beef. Butter tortillas before frying for a crispy crust. Keep consomé warm on low heat while frying quesadillas. Adjust spice levels to taste. For dairy-free, use vegan cheese and oil for frying.

Nutrition

Keywords: birria, quesadilla, tacos, red consomé, Mexican, slow-cooked beef, comfort food, spicy dip

Find it online: https://grubella.com/savory-birria-quesadilla-tacos-recipe-with-easy-red-consom-e-dip/