Crispy Birria Quesadilla with Rich Consommé Tips, FAQ & printable recipe

Tips for success

For the crispiest quesadillas, make sure the griddle is hot before adding the tortillas. A medium-high heat allows the tortillas to crisp up without burning. Press down firmly with a spatula to ensure even contact with the surface.

If you're making multiple quesadillas, keep the cooked ones warm in a low oven while you finish the rest. This also helps the cheese stay melted and gooey.

The consommé is a key part of the experience. Serve it in small bowls so each person can dunk their quesadilla. The broth should be piping hot—reheat it just before serving.

You can also add a squeeze of lime to the consommé for a bright, citrusy note. For extra richness, you can blend some of the cooked chiles into the broth before serving, but this is optional.

Variations

• Beef Birria Tacos: Use corn tortillas instead of flour. Dip the corn tortillas in the chili oil and griddle until crisp. Fill with beef, cheese, and onion, then fold and serve with consommé.
• Chicken Birria Quesadilla: Substitute the beef with shredded chicken. Simmer chicken breasts or thighs in the same broth until cooked through, then shred. Cook to 165°F (74°C).
• Veggie Birria: Replace the beef with roasted mushrooms or jackfruit for a vegetarian version. Simmer in the broth until tender, then shred. Use vegan cheese and skip the beef broth.
• Spicy Birria Quesadilla: Add a chopped chipotle pepper in adobo sauce to the broth for extra heat. Or sprinkle the filling with sliced jalapeños before folding.

Storage and make-ahead

Fridge

Store leftover birria and consommé in airtight containers in the refrigerator for up to 4 days. Keep quesadillas separate for up to 2 days.

Freezer

Freeze the birria and consommé in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the consommé on the stove over medium heat until piping hot. Reheat quesadillas in a hot skillet or toaster oven to restore crispness.

Leftover birria and consommé can be stored separately in airtight containers in the refrigerator for up to 4 days. The quesadillas are best eaten fresh, but you can store any leftovers in the fridge for up to 2 days.

Reheat them in a hot skillet or toaster oven to restore crispness. The consommé can be reheated on the stove or in the microwave.

The birria can be made up to 2 days ahead. Cook the beef, shred it, and store it in the consommé in the refrigerator. When ready to serve, reheat the beef and consommé on the stove. You can also assemble the quesadillas ahead of time and refrigerate them, but they are best griddled just before serving to maintain crispness.

Serving ideas

Serve the quesadillas hot off the griddle, sliced into wedges, with bowls of hot consommé for dipping. Lime wedges on the side add a bright, tangy contrast that cuts through the richness.

This dish is perfect for a casual dinner or a festive gathering. The combination of crispy tortilla, melted cheese, and tender beef is sure to satisfy.

For a complete meal, serve the quesadillas with a simple side salad or Mexican rice. The consommé can be served as a soup alongside, or used as a dipping sauce. Encourage everyone to dunk generously—the consommé is the star of the show. The leftovers are just as delicious, so consider making extra.

Frequently asked questions

Recipe card

Crispy Birria Quesadilla with Rich Consommé

Prep 20 minCook 30 minTotal 50 minServes 4

Ingredients

• 8 large flour tortillas (burrito size)
• 2 lb beef chuck, cut into large chunks
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 medium white onion, quartered
• 4 cloves garlic, peeled
• 2 medium tomatoes, roasted or boiled
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground cloves
• 4 cups beef broth
• 2 bay leaves
• Salt, to taste
• Black pepper, to taste
• 2 cups shredded Oaxaca cheese (or mozzarella)
• 1/2 cup diced white onion, for filling
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

40 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.