Birria Quesadillas Tacos

Birria Quesadillas Tacos, a mouthwatering fusion of flavors and textures that will elevate your taco game to a whole new level. This recipe combines tender, slow-cooked beef birria with gooey melted cheese, all wrapped up in a crispy corn tortilla. But the magic doesn’t stop there – it’s served alongside a rich consomé for dipping, adding an extra layer of depth to each bite.

From the savory beef broth infused with aromatic spices to the spicy kick of the chili sauce, every element of these tacos is carefully crafted for maximum flavor. Whether you’re hosting a fiesta or simply craving a delicious meal, Birria Quesadillas Tacos are sure to impress your taste buds and leave you craving more.

How to make Birria Quesadillas Tacos

Ingredients:

FOR THE BEEF:

8 cupsof water

4 bay leaves

3 lbs pot roast beef

5 lbs beef shanks

Whole head of garlic

1 onion

Optional – beef bones with marrow if you’re not using beef shanks

1 tablespoonof salt

FOR THE SAUCE:

5 anchos chiles

5 guajillo chiles

2 pasilla chiles

3–4 Chiles de Arbol (optional) (for added spiciness. Leave out if you don’t want it spicy)

½ teaspoonblack pepper

1 teaspooncumin

2 teaspoonsdried marjoram

2 teaspoonsdried thyme

2 teaspoonsdried oregano

1 teaspoonground ginger or 2 inches fresh ginger peeled

½ teaspoonground cinnamon or 1 inch of stick

¼ cupapple cider vinegar

½ teaspoonground cloves or 5 whole cloves

½a medium onion

8 Garlic cloves

1 Canned chipotle pepper

1 cupchili pod cooking liquid

3–4Roma tomatoes

Salt to taste

FOR THE QUESA TACOS

24 corn tortillas

4 cupsshredded Chihuahua or mozzarella cheese or other mild melting cheese

1 cupdiced onion (or more to your liking)

½ cupchopped cilantro (or more to your liking)

several lime wedges

Instructions:

You want to start by make the beef birria.

Do this early if possible because it’s the part that will take the longest.

The meat has too cook for at least 3 ½ hours so that it’s super soft and tender.

FOR THE BEEF BIRRIA:

Start by chopping the pot roast into smaller chunks about the size of your palm and adding to a large pot along with the beef shanks and 8 cups of water to cover.

Then, to the same pot add 1 onion cut in half, 8 garlic cloves, 4 bay leaves, and 1 tablespoon salt or to taste and cook while making sure to skim the impurities from the top.

While the meat cooks prepare the sauce.

Start by opening the dried chili pods and removing all of the seeds and veins and running them under water to remove any dirt on the outside.

Please wear gloveswhen removing the seeds and veins!

To a medium pot, add the ancho, guajillo, pasilla, optional chile de arbol, and fill with enough water to cover the chili pods and bring the water to a boil.

Once it has come to a boil, simmer for 15 minutes.

Remove from the heat and set aside. To another pot, add some water and boil the tomatoes until soft and set aside.

To a blender add the softened ancho, guajillo, pasilla, optional chile de arbol, black pepper, cumin, marjoram, thyme, oregano, ginger, cinnamon, apple cider vinegar, cloves, ½ an onion, chipotle pepper, 8 garlic cloves, tomatoes, and 1 cup of the cooking liquid from the chilies.

Blend until you have a smooth puree. If you need to add more liquid, it’s ok to add more liquid so it blends more smoothly.

To the pot with your meat (which is not fully cooked yet), over a strainer, pour in the chili sauce.

You should be left with only the pulp of the chilies in the strainer.

Discard the pulp and repeat until all of the sauce has been strained into the pot.

Continue to cook until the meat is soft and tender, approximately 3 ½ hours of cooking time.

Once soft, and falling apart, turn off the heat and set aside.

Remove the meat from the beef broth and chop into smaller pieces or shred and set aside.

Also, remove any large chunks of fat and discard.

You will notice that the rendered fat has settle at the top.

With a ladle or a large spoon skim the liquid fat from the top trying not to take to too much of the actual broth onto the spoon and place that into a bowl.

You want to pick out as much of the rendered beef fat as possible.

We will use this to dip our tortillas in when we start to make our cheese tacos.

FOR THE QUESA TACOS:

Start by warming up a griddle, non-stick pan or comal on medium heat.

Dip part of a corn tortilla into the rendered beef fat we had set aside in a bowl.

Dip about ⅓ of it on one side if possible.

Place your tortilla on to the griddle swishing it around for a couple of seconds so that the grease coats the rest of the tortilla.

To one half of the tortilla add some of the shredded beef and cheese, then fold over and let it crisp on that side, after about 2 minutes flip over and crisp on the other side for another 2 minutes.

Remove from the heat and onto a plate.

Repeat until you have finished making all of your quesa tacos.

CONSOMÉ FOR DIPPING:

To a small bowl approximately the size of 1 cup, add some of the beef broth and chopped meat.

Optionally you can also add diced onion, cilantro, your favorite salsa, and some lime to the broth. Serve the tacos with a cup of the broth for dipping.

Notes:

Preparation Time: This recipe requires some time for preparation, especially for cooking the beef birria, which takes at least 3 ½ hours to become tender and flavorful. Plan accordingly, especially if you’re serving these tacos for a special occasion or gathering.

Ingredients: Take note of the variety of chiles used in the sauce, including ancho, guajillo, pasilla, and optional chiles de arbol for added spiciness. Wear gloves when handling and deseeding the chiles to avoid skin irritation.

Cooking the Beef Birria: Start by chopping the pot roast and beef shanks into smaller chunks and cooking them in water with aromatics like onion, garlic, and bay leaves. Skim off any impurities that rise to the surface during cooking to ensure a clear and clean broth.

Preparing the Sauce: The sauce is a key component of birria, providing rich flavor and depth to the dish. Blend together the softened dried chiles, spices, aromatics, and other ingredients until smooth. Strain the sauce before adding it to the pot with the meat to remove any fibrous bits.

Rendering Beef Fat: After cooking the beef birria, skim off the rendered beef fat from the top of the broth. This fat will be used to dip the tortillas before making the quesadilla tacos, enhancing their flavor and crispiness.

Making Quesa Tacos: Warm up a griddle or non-stick pan and dip the corn tortillas in the rendered beef fat before filling them with shredded beef and cheese. Cook until crispy on both sides, then serve with diced onion, cilantro, lime wedges, and consomé for dipping.

Consomé for Dipping: The consomé, or broth, served alongside the tacos adds an extra layer of flavor and moisture. Customize it with diced onion, cilantro, salsa, and lime according to your preferences.

Presentation: Arrange the birria quesadillas tacos neatly on a plate and serve with the consomé on the side for dipping. Garnish with additional cilantro and lime wedges for a fresh touch.

Nutrition Information:

YIELD: 6 servings | SERVING SIZE: 1

Amount Per Serving: CALORIES: 550 | TOTAL FAT: 32g | SATURATED FAT: 16g | TRANS FAT: 0g | CHOLESTEROL: 120mg | SODIUM: 1000mg | CARBOHYDRATES: 35g | FIBER: 5g | SUGAR: 4g | PROTEIN: 30g

Frequently Asked Questions:

How long does it take to cook the beef for Birria Quesadillas Tacos?

The beef needs to cook for at least 3 ½ hours to become soft and tender.

Can I make the beef birria ahead of time?

Yes, you can make the beef birria ahead of time.

It is recommended to make it early as it takes the longest to cook.

How spicy are Birria Quesadillas Tacos?

The spice level can be adjusted according to your preference.

The recipe includes optional Chiles de Arbol for added spiciness, which can be left out if you prefer a milder taste.

Can I use a different type of cheese for the Quesa Tacos?

Yes, you can use shredded Chihuahua, mozzarella, or any other mild melting cheese of your choice.

What is the consomé used for?

The consomé is a flavorful dipping broth made from the beef broth and chopped meat.

It is served alongside the tacos and can be customized by adding diced onion, cilantro, salsa, and lime.

Can I use a different type of meat for Birria Quesadillas Tacos?

While the recipe suggests using pot roast beef and beef shanks, you can experiment with other cuts of beef that are suitable for slow cooking, such as beef chuck or beef brisket.

How can I adjust the spice level of the sauce?

The spiciness can be adjusted by adding or omitting the optional Chiles de Arbol.

If you prefer a milder taste, you can reduce or remove the spicy chiles altogether.

Can I make the sauce in advance?

Yes, you can prepare the sauce in advance and store it in the refrigerator.

When you’re ready to use it, simply reheat and proceed with the recipe.

Are there any substitutions for Chihuahua or mozzarella cheese?

If you can’t find Chihuahua or mozzarella cheese, you can use other mild melting cheeses like Monterey Jack or Oaxaca cheese as a substitute.

Can I freeze the leftover Birria Quesadillas Tacos?

Yes, you can freeze the leftover tacos.

Make sure to wrap them tightly in aluminum foil or place them in an airtight container before freezing.

To reheat, thaw them in the refrigerator overnight and warm them in a preheated oven or skillet.