Crispy Birria Quesadilla with Rich Consommé

This birria quesadilla takes the classic quesadilla to a new level. Flour tortillas are dipped in rich, chili-infused beef fat, then griddled until they turn deeply golden and shatteringly crisp. The filling is a generous combination of tender shredded beef, melted Oaxaca cheese, and fresh onion and cilantro. Served with a steaming bowl of consommé for dunking, every bite delivers a satisfying crunch, gooey cheese, and rich, savory flavor.

Birria is a Mexican stew traditionally made with goat or beef, seasoned with dried chiles and spices, and simmered until the meat is fall-apart tender. The consommé is the soul of the dish, and here it doubles as both a cooking liquid and a dipping sauce.

In this recipe, the tortillas are coated in the fat skimmed from the consommé, which gives them a beautiful red hue and an irresistible crispness when griddled. The result is a quesadilla that's crisp on the outside, molten in the middle, and perfect for dunking.

Ingredients

Why this recipe works

Dipping the flour tortillas in the chili-infused fat from the birria serves two purposes: it adds deep, complex flavor and it helps the tortillas crisp up beautifully on the griddle.

The fat is rich with spices and chile oils, which means every bite of the quesadilla carries that signature birria taste. This technique also ensures the tortillas don't dry out during cooking, keeping them pliable enough to fold while still achieving a shatteringly crisp exterior.

The combination of melted Oaxaca cheese and tender shredded beef creates a luxurious filling that contrasts perfectly with the crunchy tortilla. Oaxaca cheese is a Mexican melting cheese with a stringy, stretchy texture that's ideal for quesadillas.

The beef, cooked low and slow in the seasoned broth, becomes incredibly tender and flavorful. When you bite into the quesadilla, you get the crunch of the tortilla, the richness of the cheese, and the savory depth of the beef, all brought together by the consommé.

Notes and substitutions

For the best results, use high-quality flour tortillas that are pliable and about 8 to 10 inches in diameter. Burrito-size tortillas work well because they hold a generous amount of filling.

If you can't find Oaxaca cheese, mozzarella or Monterey Jack are excellent substitutes—they melt well and have a mild flavor that doesn't overpower the beef. The beef should be well-marbled, like chuck or brisket, so it becomes tender and shreds easily.

The dried chiles are essential for the authentic birria flavor. Guajillo chiles are mild with a fruity note, while ancho chiles add a deeper, slightly sweet richness. If you can't find them, you can use other dried chiles like New Mexico or pasilla. The broth should be seasoned generously—taste it before serving and adjust with salt and pepper. The consommé is meant to be rich and savory, so don't be shy with the seasoning.

• Oaxaca cheese: Mozzarella, Monterey Jack, or a blend of Mexican melting cheeses
• Beef chuck: Beef short ribs or brisket, cut into chunks
• Dried guajillo chiles: Dried New Mexico chiles or a mix of dried chiles
• Flour tortillas: Corn tortillas for a gluten-free option (note: texture will differ)

Equipment

• Large pot or Dutch oven
• Griddle or large skillet
• Metal spatula
• Cutting board
• Chef's knife
• Tongs
• Measuring cups and spoons