Crispy Birria Quesadilla with Rich Consommé Step-by-step instructions

Before you start

Start by preparing the birria: cut the beef into large chunks and season with salt and pepper. Stem and seed the dried chiles, then toast them briefly in a dry skillet to enhance their flavor. Have all the other ingredients measured and ready.

The beef will need to cook for about 2 hours, so plan accordingly. While the beef simmers, you can prepare the toppings: dice the onion, chop the cilantro, and shred the cheese. When the beef is done, shred it and set aside.

Instructions

Make the Birria

1. 1Make the Birria
   In a large pot, combine the beef chuck, dried guajillo and ancho chiles, onion, garlic, tomatoes, vinegar, cumin, oregano, cloves, bay leaves, and beef broth. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until the beef is fork-tender, about 2 hours. Let it rest for 3 minutes before slicing.
   Look for The broth turns deep red and the beef shreds easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Skim any foam that rises during the first 20 minutes for a clearer consommé.
2. 2Shred the Beef
   Remove the beef from the pot and let it rest on a cutting board for at least 3 minutes. Shred with two forks. Strain the broth, discarding the solids. Skim the fat from the top and reserve it for dipping the tortillas. Season the broth with salt and pepper to taste.
   Look for The beef is tender and the consommé is rich and flavorful.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Reserve the fat separately; it's what gives the tortillas their signature red color and crispness.

The kitchen fills with the aroma of toasting chiles and simmering beef. The broth turns a deep, rich red, and the beef is fork-tender. The consommé is flavorful and well-seasoned, and the shredded beef is moist and ready for the quesadillas.

Assemble and Griddle

3. 3Dip Tortillas in Chili Oil
   Heat a griddle or large skillet over medium-high heat. Dip each flour tortilla into the reserved chili fat, coating both sides. Place the tortillas on the hot griddle in a single layer.
   Look for The tortillas sizzle and begin to bubble as they hit the hot surface.
   Tip Don't soak the tortillas; a quick dip is enough for flavor and color.
4. 4Layer the Filling
   On one half of each tortilla, sprinkle a generous layer of shredded Oaxaca cheese. Add a mound of the shredded beef, then scatter diced onion and cilantro. Top with another layer of cheese. Fold the other half over to form a half-moon.
   Look for The cheese starts to melt and the tortilla turns golden.
   Tip Don't overfill; you want the quesadilla to close easily and cook evenly.
5. 5Griddle Until Crisp
   Press down firmly with a metal spatula. Cook for 3 minutes per side, until the tortilla is blistered, deeply browned, and shatteringly crisp. The cheese should be fully melted. Repeat with the remaining tortillas.
   Look for The tortilla is crisp to the touch and the cheese oozes out slightly.
   Tip Adjust the heat if the tortillas brown too quickly; you want them crisp without burning.

The tortillas sizzle as they hit the hot griddle, turning golden and crisp. The cheese melts into a gooey, stretchy layer that holds the beef and onions together. The quesadillas are deeply browned, blistered, and shatteringly crisp.

Serve and Dunk

6. 6Slice and Serve
   Transfer the quesadillas to a cutting board and let them rest for 2 minutes. Slice into wedges. Serve immediately with bowls of hot consommé for dipping, along with lime wedges.
   Look for The quesadillas are crisp and the cheese is molten.
   Tip Use a sharp knife to cut cleanly without tearing the crisp tortilla.

The quesadillas are sliced into wedges, revealing the molten cheese and tender beef. A wedge is plunged into the hot consommé, and the crunch is audible. The broth is rich and savory, perfect for dipping.

Common mistakes

One common mistake is using too much filling, which makes the quesadilla difficult to fold and cook evenly. Stick to the amounts listed. Another is not pressing the quesadilla firmly while cooking; this ensures even browning and helps the cheese melt.

Also, be careful not to overheat the griddle, as the tortillas can burn before the cheese melts. If the tortillas are browning too quickly, lower the heat.

Finally, don't skip resting the beef before shredding—this keeps it moist and easy to handle.

How to tell it’s done

The birria is done when the beef is fork-tender and easily shreds. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but it will likely be much higher after the long simmer.

The quesadillas are done when the tortillas are deeply browned, blistered, and crisp to the touch, and the cheese is fully melted. The consommé should be hot and flavorful—season to taste. Serve immediately.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest