Recipe

Crispy Birria Quesadillas (Quesabirria-Style)

Corn tortillas crisped in birria fat, packed with tender braised beef and gooey cheese, then dunked into a rich, chile-forward consomé.

By Matt Campbell

•

4.8

A real photograph of crispy birria quesadillas on a plate with a small bowl of deep red consomé for dipping, melted cheese stretching from a cut wedge, skillet-toasted corn tortillas with glossy reddish edges

Jump to Recipe

If a birria taco and a quesadilla had a chaotic best-friend moment, this is what you get: crispy birria quesadillas with that signature brick-red shine, melted cheese doing the most, and a cup of consomé on the side that basically begs to be dunked into.

These are quesabirria-style, meaning we use the same braised beef and that deeply seasoned broth, but we build it into a folded corn tortilla quesadilla. It is crunchy on the outside, juicy inside, and somehow still feels like comfort food you can pull off on a regular weeknight if you do a tiny bit of prep.

A real photograph of shredded birria beef in a Dutch oven with reddish broth, a ladle resting on the rim, warm kitchen lighting

Why It Works

Lacquered, crispy crust: A quick dip (or brush) in the skimmed birria fat gives you that glossy red crunch without deep-frying.
Tender, flavorful beef: Braising turns a budget-friendly cut into shreddable, juicy meat that tastes like it cooked all day.
Rich consomé for dipping: You get a broth that is savory, chile-forward, and perfect for dunking.
Make-ahead friendly: Birria actually gets better after a night in the fridge, which is great news for your schedule.

Pairs Well With

Storage Tips

Keep It Crispy Later

Birria is a gift because leftovers are basically part of the plan. Store components separately if you can, then assemble and crisp when you are ready.

Refrigerator

Birria beef: Cool, then store in an airtight container with a little broth to keep it juicy. Good for 4 days.
Consomé: Store in a jar or container for 4 days. The fat will rise and solidify on top. That is your tortilla-crisping gold.
Assembled quesadillas: You can store them cooked for 2 to 3 days, but they will soften. Re-crisp in a skillet.

Freezer

Birria beef + consomé: Freeze up to 3 months. Thaw overnight in the fridge.

Best Reheat Method (Skillet)

Heat a nonstick or cast iron skillet over medium. Add a small spoon of the solidified birria fat (or a little neutral oil). Cook the quesadilla 2 to 3 minutes per side until the tortilla re-crisps and the cheese melts again. If the tortilla is browning too fast, drop the heat and cover for 1 minute to help the center warm through.

A real photograph of a birria quesadilla reheating in a cast iron skillet, tortilla edges crisp and browned, spatula lifting one side

Common Questions

What is the difference between birria tacos and quesabirria?

Birria tacos are typically dipped tortillas filled with birria and finished crisp, often served with consomé. Quesabirria adds a generous layer of melted cheese and can be folded like a quesadilla or built as a larger, flatter quesadilla-style version.

Do I have to use corn tortillas?

Corn is the classic move and gives you that toasty snap. Flour tortillas work too, but they brown faster and feel more like a grilled cheese. If you use flour, lower the heat a bit and watch closely.

What cheese is best for quesabirria?

Oaxaca is the traditional choice for that stretchy melt. Mozzarella (low-moisture) is the easiest swap. Monterey Jack melts beautifully too. Avoid super aged cheeses here, they tend to separate and grease out instead of melting smoothly.

My tortillas crack when I fold them. What should I do?

Warm them first. A quick 10 to 15 seconds per side on a dry skillet makes corn tortillas flexible. Also, do not overstuff. I know, I know. But this is where restraint pays off.

Can I make this in the slow cooker or Instant Pot?

Yes. For the beef, you can braise in a slow cooker on low until shreddable (often 7 to 9 hours) or pressure cook until shreddable. For the Instant Pot with 3 to 4-inch chunks, plan on 50 to 60 minutes on High plus natural release (10 to 20 minutes). You still want to skim the fat and use it for crisping the tortillas.

Is consomé the same as consommé?

They are related in spirit, not identical. In birria, consomé refers to the seasoned broth from the braise, often enriched with blended chiles and spices. French-style consommé is clarified to be crystal clear. Birria consomé is proudly not doing that.

How spicy is this?

Guajillo and ancho bring more flavor than fire. Arbol is the heat lever. For mild, use 0 to 1 arbol. For medium, use 2. For spicy, use 3 (and maybe keep a little extra lime nearby).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy pot with lid (or slow cooker/pressure cooker)
Blender (for the chile sauce)
Fine-mesh strainer (optional, for a smoother consomé)
Tongs and a spatula
Large skillet or griddle (cast iron or nonstick works)
Small bowl or shallow dish (for dipping tortillas in fat)
Pastry brush (optional, for brushing on birria fat instead of dipping)

The first time I made quesabirria at home, I learned two things fast: one, birria fat is basically edible lacquer. Two, if you do not set out napkins and a dipping bowl from the start, you will end up standing over the stove like a gremlin, dripping consomé on your shirt and calling it a win. Now I treat these like a little kitchen event. Braise once, eat twice, and let the skillet do the crispy work while everyone hovers nearby pretending they are not waiting for the first batch.

Crispy Birria Quesadillas (Quesabirria-Style)

(4.8 Reviews)

Prep Time 40 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 55 minutes

Servings 6 (makes 12 folded quesadillas)

Ingredients

For the birria beef and consomé

3 lb beef chuck roast, cut into 3 to 4-inch chunks
1 tbsp kosher salt, plus more to taste
1 tsp black pepper
1 tbsp neutral oil (avocado, canola)
6 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
0 to 2 dried arbol chiles (optional, for more heat)
1 medium white onion, quartered
6 cloves garlic, peeled
1 (14.5 oz) can fire-roasted tomatoes
3 tbsp apple cider vinegar
1 tbsp ground cumin
1 tsp dried oregano (Mexican oregano if you have it)
1/2 tsp ground cloves
1 tsp smoked paprika (optional, but nice)
2 bay leaves
6 cups beef broth (or water plus 2 tsp bouillon), plus more water as needed
1 cinnamon stick (or 1/2 tsp ground cinnamon)

For the quesadillas

12 corn tortillas (6-inch)
1 1/2 lb shredded birria beef (from above)
1 1/2 lb Oaxaca cheese, shredded (or low-moisture mozzarella, or Monterey Jack)
Chopped white onion and cilantro, for serving
Lime wedges, for serving

Instructions

Braise the birria

Toast the chiles: Heat a dry skillet over medium. Toast guajillo, ancho, and arbol chiles for 15 to 30 seconds per side until fragrant. Do not burn them.
Soften: Put toasted chiles in a bowl and cover with hot water. Let soak 15 minutes.
Sear the beef: Pat beef dry. Season with salt and pepper. Heat neutral oil in a Dutch oven over medium-high. Sear beef in batches until browned on 2 to 3 sides, 6 to 8 minutes total. Remove to a plate.
Blend the sauce: In a blender, add soaked chiles (drained), onion, garlic, fire-roasted tomatoes, vinegar, cumin, oregano, cloves, paprika, and 1 cup beef broth. Blend until very smooth. If it looks gritty, blend longer.
Simmer and braise: Pour sauce into the Dutch oven. Add remaining broth, bay leaves, and cinnamon stick. Return beef (and any juices) to the pot. The beef does not need to be fully submerged for a braise, but you want it mostly nestled in liquid. If your pot is wide or things look dry, add a splash of water so the liquid comes up close to the top of the meat. Bring to a simmer, cover, and cook at a low simmer for 2 1/2 to 3 1/2 hours, until the beef shreds easily.
Shred and strain (optional): Remove beef, shred, and discard large pieces of fat. For a smoother consomé, strain the broth through a fine-mesh strainer, then return to the pot.
Season the consomé: Taste the broth and add more salt if needed. If you want it punchier, add a squeeze of lime or a tiny splash of vinegar. Keep warm for dipping.
Skim the fat: Let the broth sit 10 minutes so the fat rises, then skim into a small bowl. If you are not getting much fat (it happens), chill the pot or container for 30 to 60 minutes, then scoop the fat once it firms up. This is what you will use to crisp the tortillas.

A real photograph of a spoon skimming reddish orange fat from the surface of a pot of birria consomé, steam rising

Build and crisp the quesabirria

Warm the tortillas: Heat a dry skillet and warm tortillas 10 to 15 seconds per side until flexible. Stack in a towel to keep warm.
Coat for that red crust: Pour a thin layer of skimmed birria fat into a shallow dish. Dip one side of a tortilla lightly. You want it coated, not soaked. If dipping feels messy, brush a thin layer of fat on one side instead.
Cheese first: Place tortilla fat-side down in a skillet over medium heat. Sprinkle a layer of cheese on half the tortilla.
Add beef: Add a small handful of shredded birria beef over the cheese. Top with a bit more cheese. Cheese on both sides helps it glue together.
Fold and crisp: Fold the tortilla into a half-moon. Press gently with a spatula. Cook 2 to 3 minutes per side until deeply golden, crisp, and the cheese melts. Add a small spoon of fat to the pan as needed for each quesadilla.
Serve: Ladle hot consomé into cups, about 1/2 to 3/4 cup per person, and top with chopped onion and cilantro if you like. Serve quesadillas with lime. Dunk generously.

Quick skillet reheat tip

Reheat cooked quesadillas in a dry skillet first, then add a little birria fat for the last minute on each side to bring back that glossy crunch.

Nutrition information is estimated.

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