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Crispy Birria Quesadilla Triangles Recipe with Easy Savory Consommé Shots

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A delicious recipe featuring slow-cooked birria beef stuffed in crispy quesadilla triangles served with warm, savory consommé shots for dipping. Perfect for a comforting snack or casual entertaining.

Ingredients

Scale
  • 2 pounds beef chuck roast (preferably well-marbled for tenderness)
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 white onion, quartered
  • 4 garlic cloves, peeled
  • 2 cups beef broth (preferably low sodium)
  • 1 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • Salt and black pepper to taste
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Vegetable oil or lard for frying
  • Reserved birria cooking liquid (strained)
  • Additional beef broth if needed
  • Chopped fresh cilantro (optional garnish)
  • Finely diced white onion (optional garnish)
  • Fresh lime wedges (for serving)

Instructions

  1. Toast the guajillo and ancho chilies lightly in a dry skillet over medium heat for 1-2 minutes until fragrant. Avoid burning them.
  2. Soak the toasted chilies in hot water for about 15 minutes until softened.
  3. Drain the chilies and blend them with the quartered onion, garlic cloves, apple cider vinegar, cumin, oregano, cinnamon, and a pinch of salt. Add about 1/2 cup of the soaking water to help blend into a smooth sauce. Set aside.
  4. Cut the beef chuck into large chunks, season with salt and pepper, and sear in a Dutch oven over medium-high heat until browned on all sides (about 5 minutes).
  5. Pour the chili sauce over the beef, add the beef broth, and bring to a gentle simmer. Cover and cook on low heat for 3-4 hours, or until the meat is fork-tender. (If using a slow cooker, cook on low for 6-8 hours.)
  6. Once the beef is tender, remove it and shred the meat with two forks.
  7. Strain the cooking liquid through a fine mesh sieve into a bowl to make the consommé. Taste and adjust seasoning if needed. Keep warm.
  8. Warm the corn tortillas slightly to make them pliable.
  9. Spread a generous layer of shredded birria on one half of each tortilla, top with shredded cheese, then fold over to form a half-moon.
  10. Heat about 1/4 inch of vegetable oil or lard in a skillet over medium heat.
  11. Fry each quesadilla for 2-3 minutes per side until golden brown and crispy, and the cheese is melted inside. Drain on paper towels.
  12. Slice each quesadilla into triangles and serve immediately with warm consommé in shot glasses, garnished with diced onions, cilantro, and lime wedges for dipping.

Notes

Keep the consommé hot on a low simmer while frying the quesadillas for immediate dipping. Avoid overcrowding the pan when frying to ensure crispiness. Warm tortillas before assembling to prevent cracking. Adjust seasoning of consommé after straining. For a lighter option, brush quesadillas with oil and bake at 400°F for 10 minutes, flipping halfway.

Nutrition

Keywords: birria, quesadilla, consommé, crispy, beef, Mexican, snack, appetizer, comfort food

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