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Crispy Birria Beef Grilled Cheese Quesadilla Recipe with Rich Consomé Made Easy

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A crispy grilled cheese quesadilla stuffed with tender birria beef, served with a rich, smoky consomé for dipping. This comforting and flavorful recipe is perfect for cozy nights or casual gatherings.

Ingredients

Scale
  • 3 lbs beef chuck roast, trimmed and cut into large chunks
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 white onion, quartered
  • 6 garlic cloves, peeled
  • 2 cups beef broth (low sodium)
  • 1 tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 8 large flour tortillas (burrito size works best for folding)
  • 3 cups shredded Oaxaca or mozzarella cheese
  • 2 tbsp unsalted butter (for crisping)
  • 3 cups reserved birria cooking liquid
  • Fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (optional, for serving)

Instructions

  1. Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Transfer to a bowl and cover with hot water. Let soak for 15 minutes to soften.
  2. Drain the chilies, reserving about ½ cup of soaking liquid. In a blender, combine the chilies, onion, garlic, beef broth, apple cider vinegar, oregano, cumin, paprika, salt, and pepper. Blend until smooth, adding soaking liquid as needed to get a sauce-like consistency.
  3. Place the beef chunks into a Dutch oven, pour the chili sauce over, and add the bay leaf. Cover and simmer on low heat for about 3 to 3.5 hours, or until the beef is tender and easily shredded. Alternatively, use a slow cooker on low for 6-8 hours.
  4. Remove the beef from the pot and shred with two forks, discarding any large chunks of fat. Season with salt if needed. Strain the cooking liquid through a fine sieve and reserve 3 cups for the consomé.
  5. Heat a large skillet over medium heat. Spread a thin layer of shredded beef evenly over one half of a flour tortilla, sprinkle with cheese, then fold the tortilla over to create a half-moon shape.
  6. Melt 1 tbsp butter in the skillet. Place the folded quesadilla in the pan and cook for 3-4 minutes on each side, pressing gently with a spatula, until golden brown and crispy, and the cheese is melted. Repeat with remaining tortillas and beef.
  7. Warm the reserved birria broth in a small pot over medium heat until hot but not boiling. Taste and adjust seasoning.
  8. Cut the quesadillas into wedges and serve immediately with warm consomé on the side for dipping. Garnish consomé with chopped cilantro and lime wedges if desired.

Notes

Toast dried chilies before blending to unlock smoky depth. Use butter for crisping quesadillas for better flavor and browning. Keep cooked quesadillas warm in a low oven to avoid sogginess. Slow cooking the beef low and slow is key for tenderness. For gluten-free, use corn or gluten-free tortillas but handle gently.

Nutrition

Keywords: birria, grilled cheese, quesadilla, consomé, beef, crispy, comfort food, Mexican recipe

Find it online: https://freshforkful.com/crispy-birria-beef-grilled-cheese-quesadilla-recipe-with-rich-consom-e-made-easy/