Birria Quesadillas Recipe

Have you ever tasted birria quesadillas in your lifetime? I think so. And if you are from the United States and very common to eat it on tacos, burritos, and other many types of food.

Birria is a traditional Mexican soup made from goats, sheep or cow meat. The broth is typically thickened with masa and flavored with chiles, vinegar, onion and garlic. Its origins are prehispanic and it is a specialty in Guadalajara and the state of Jalisco, but it can also be found in restaurants run by Mexican immigrants in other parts of Mexico as well as in the southwestern United States. It is most commonly served over tortillas.

Quesadillas are a very popular type of folded or rolled tortilla. You can stuff it with cheese, meat, vegetables and fruits. The possibilities are endless as far as the stuffing is concerned.

What is Birria Quesadilla?

A birria quesadilla is a Mexican dish that combines the flavors of birria, a traditional meat stew, with those of a quesadilla. The result is a tortilla sandwich filled with braised meat, melted cheese, and sometimes beans or rice. This dish is one of the most popular Mexican foods in the United States. If you’re looking for a new twist on your favorite quesadilla recipe, try this birria quesadilla for yourself!

Birria Quesadillas Ingredients

• 1 pound pork butt or shoulder, cut into 1-inch pieces
• 3 tablespoons vegetable oil, divided
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons New Mexico chili powder
• 1 tablespoon dried oregano (preferably Mexican)
• 1 teaspoon ground cumin
• 1/2 cup shredded cheese
• 1 teaspoon kosher salt
• 2 tablespoons sour cream
• 8 ounces canned tomatoes, drained and chopped into large pieces (about 2 cups)
• 4 corn tortillas (or a few more if you want to make a larger quesadilla)

Instructions

For the birria:

1. Place tortillas on a baking sheet and heat in the oven at 350 degrees for 10 minutes or until warm and flexible.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Stir in onion, garlic, chile powder, cumin and oregano; cook until softened, about 3 minutes.
4. Add meat; cook until browned on all sides, about 8 minutes more.
5. Stir in broth and bring to a boil; reduce heat to low and simmer until liquid is reduced by half, about 20 minutes.
6. Stir in lime juice; season with salt and pepper.
7. Remove from heat and let cool slightly before serving with warmed tortillas, chopped fresh cilantro leaves and warm corn tortillas or flour tortillas.

To make Quesadilla: 

1. Spread 1/2 cup meat mixture across one side of each warmed tortilla; top with 2 tablespoons sour cream (or crema) cheese and 1/2 cup shredded cheese blend; fold over one edge of each tortilla to enclose filling; press down lightly on the top edge to seal tightly then flip filled side down onto an ungreased baking sheet sprayed with nonstick cooking spray (or parchment paper).
2. Bake at 350°F for 15 minutes or until the cheese is bubbly and the tortilla is crispy.
3. Cut into wedges and serve warm with salsa, guacamole, sour cream (or crema) and fresh cilantro leaves if desired.

Tips

Here are our tips for making this delicious dish even more delicious:

• Use high-quality ingredients. This means using good-quality tortillas and freshly made birria. You can make your own birria if you want to, but it’s not necessary—just make sure you get enough broth, so it doesn’t dry out while cooking.
• Use enough cheese! We recommend using shredded cheddar cheese instead of just slices because it melts better and gives the Quesadilla more flavor throughout its layers.
• Don’t skimp on toppings! You could add lettuce or tomato if you want to add some veggies to your meal, but we like ours with just onions on top because they add crunchiness without watering down the flavor of the rest of the ingredients too much (and they’re delicious).

What CHEESE should you use for QUESABIRRIAS?

The cheese you use for quesabirrias is a matter of personal preference, but the most important thing to consider is the texture. You want a cheese that’s soft enough to spread easily but firm enough to hold its shape once spread on the bread.

Here are some suggestions:

• Manchego cheese is a Spanish sheep’s milk cheese that has a sweet taste and creamy texture. It will melt easily but also holds its shape well, so it’s great for making quesabirrias.
• Gouda is another semi-firm cheese with a nutty flavor that melts easily, making it a good choice for quesabirrias.

Health Benefits

Here are some of the health benefits of birria quesadillas:

• Low in calories: Birrias are made with lean meats like goat or lamb, so they offer fewer calories than other types of meat dishes.
• High in protein: Birrias contain high levels of protein, which helps to build muscle mass and reduce hunger between meals.
• High in iron: Birrias contain high levels of iron (about 9% DV per serving), which is important for healthy blood production and immune system function.

Nutrition Facts

• Calories: 500
• Fat: 35 g
• Saturated Fat: 24 g
• Cholesterol: 96 mg
• Sodium: 1,269 mg
• Carbohydrates: 62 g
• Fiber: 2 g
• Sugar: 4 g

FAQ

Conclusion

In summary, I have to say this is an experimental dish for me. The meat is literally jumping with fat when it’s cooked and has that delicious scent of a traditional birrieria. It was great as a filling for my quesadillas, tasted great in rice and beans, and makes killer tacos and enchiladas. If you want to try and make your own birria quesadilla recipe, the ingredients are listed above.

Other Delicious Mexican Dish:

• Sopa De Conchas

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Birria Quesadillas

Rating: 5.0/5

( 1 voted )

Serves: 6 Prep Time: 10 Minutes Cooking Time: 2 Hours 2 Hours Nutrition facts: 500 calories 35 grams fat

Ingredients

• 1 pound pork butt or shoulder, cut into 1-inch pieces
• 3 tablespoons vegetable oil, divided
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons New Mexico chili powder
• 1 tablespoon dried oregano (preferably Mexican)
• 1 teaspoon ground cumin
• 1/2 cup shredded cheese
• 1 teaspoon kosher salt
• 2 tablespoons sour cream
• 8 ounces canned tomatoes, drained and chopped into large pieces (about 2 cups)
• 4 corn tortillas (or a few more if you want to make a larger quesadilla)

Instructions

• Place tortillas on a baking sheet and heat in the oven at 350 degrees for 10 minutes or until warm and flexible.
• Heat oil in a large nonstick skillet over medium-high heat.
• Stir in onion, garlic, chile powder, cumin and oregano; cook until softened, about 3 minutes.
• Add meat; cook until browned on all sides, about 8 minutes more.
• Stir in broth and bring to a boil; reduce heat to low and simmer until liquid is reduced by half, about 20 minutes.
• Stir in lime juice; season with salt and pepper.
• Remove from heat and let cool slightly before serving with warmed tortillas, chopped fresh cilantro leaves and warm corn tortillas or flour tortillas.

To make Quesadilla: 

1. Spread 1/2 cup meat mixture across one side of each warmed tortilla; top with 2 tablespoons sour cream (or crema) cheese and 1/2 cup shredded cheese blend; fold over one edge of each tortilla to enclose filling; press down lightly on the top edge to seal tightly then flip filled side down onto an ungreased baking sheet sprayed with nonstick cooking spray (or parchment paper).
2. Bake at 350°F for 15 minutes or until the cheese is bubbly and the tortilla is crispy.
3. Cut into wedges and serve warm with salsa, guacamole, sour cream (or crema) and fresh cilantro leaves if desired.