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–+ servings
birria quesadilla served on parchment paper. garnished with onion and cilantro

Birria Quesadillas

Isabel
This recipe is a mash up between a quesadilla and shredded beef taco made with Birria, a Mexican style stew in a chile broth
5 from 28 votes
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine Mexican
Servings 6

Equipment

  • 1 Pressure Cooker

Ingredients
  

  • 2 pounds Chuck Roast
  • 2 Dried Guajillo Chile Pods
  • 2 Dried Ancho Chile Pods
  • 2 Chipotle Chiles in Adobo
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin powder
  • 1 clove
  • 2 bay leaves
  • ½ yellow onion roughly chopped
  • 2 roma tomatoes sliced
  • 4 cloves of garlic minced
  • 1 tablespoon destilled white vinegar
  • 2 tablespoons Vegetable oil
  • 12 corn tortillas taco size
  • 2 cups Oaxaca or Mozzarella cheese Shredded

Instructions
 

For the Birria

  • Soak the Ancho and Guajillo chiles in boiling water for 20 minutes. Once cooled down, remove the seeds from the chiles. Reserve the soaking water.
  • Add salt and pepper to your chuck roast and sear it on a cast iron skillet or hot pan for about 2 minutes on each side. Set aside and let it rest.
  • in the same skillet, add the 2 tablespoons of vegetable oil, onions, tomatoes, cumin, salt, bay leaf, clove and oregano and cook until onions are transluscent
  • Add the garlic cloves and cook until fragrant. About 1 minute
  • Add the Ancho and Guajillo chiles and cook for 1 more minute
  • Add the chipotle chiles with adobo and 1 cup of the water that was used to soak the chile ancho and guajillo
  • Remove from the heat and let it cool down enough to add to your blender and blend on low speed to create a marinade. Add the vinegar and blend well
  • Cut the chuck roast in 5-6 chunks and add them to your instant pot
  • Add the blended spices and chiles and make sure to cover all the meat with the marinade
  • Set instant pot to high pressure and cook for 45 minutes
  • Once time is up, allow 10-15 minutes of natural pressure release. After that do a quick release of the remaining pressure
  • Remove the beef and separate from the au jus or caldo that has formed in the instant pot
  • Reserve the juices from cooking to dip your tortillas or add to the meat when served

Quesabirrias

  • Dip the corn tortillas in the beef broth that you have reserved
  • Add a scoop of the shredded birria and top with Oaxa cheese (or mozzarella)
  • Fold the tortilla in half and cook it on a skillet at medium-high heat until the cheese melts.
  • Serve with a side of birria consome (broth) and garnish with cilantro and onions
Keyword birria, quesabirria
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