Birria Quesadilla
Mauricio Eggleton
Mexican chef Mauricio Eggleton shares this recipe for birria beef quesadillas, better known as quesabirrias. Quesabirrias are a delicious combination of the famous Jalisco dish and quesadillas. The meat is slowly cooked, full of flavor from the marinade, and is prepared in crispy quesadillas perfect for dipping in the consommé. What are you waiting for to try this delicious dish?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • vegetable oil, for the marinade
  • 1 white onion, for the marinade
  • 10 cloves garlic, for the marinade
  • 10 Roma tomatoes, cut into quarters, for the marinade
  • 1 tablespoon allspice berry, for the marinade
  • 1 tablespoon black peppercorn, for the marinade
  • 1 teaspoon cumin seeds, for the marinade
  • 1 teaspoon dried thyme, for the marinade
  • 1 teaspoon dried oregano, for the marinade
  • 1/4 cinnamon sticks, for the marinade
  • 3 leaves bay, for the marinade
  • 3 árbol chiles, cleaned, for the marinade
  • 4 guajillo chiles, cleaned, for the marinade
  • 2 ancho chiles, cleaned, for the marinade
  • 3 tablespoons white vinegar, for the marinade
  • 4 cups water, for the marinade
  • 1/2 white onions, for cooking the meat
  • 1 garlic head, for cooking the meat
  • 1 bouquet garni, for cooking the meat
  • 800 grams beef shank
  • 1 kilo beef rib
  • 3 allspice berries, for cooking the meat
  • salt, for cooking the meat
  • 6 tomatillos, boiled, for the sauce
  • 2 pasilla chiles, cleaned and soaked in hot water, for the sauce
  • 4 morita chiles, cleaned and soaked in hot water, for the sauce
  • 1/4 white onions, for the sauce
  • 1 clove garlic, for the sauce
  • 1/2 cups fresh cilantro, for the sauce
  • salt, for the sauce
  • 2 tablespoons vegetable oil, for the quesadillas
  • corn tortillas, for the quesadillas
  • Manchego cheese, grated, for the quesadillas
  • 2 limes, cut in half, for serving
Preparation
20 mins
1h 30 mins
Low
  • For the marinade: Heat the vegetable oil in a deep pan over medium heat and add the onion and garlic, cooking until they are shiny. Add the tomato, cook until it breaks down, and then add the allspice, black pepper, cumin, thyme, oregano, cinnamon, bay leaf, árbol chili, guajillo chili, ancho chili, white vinegar, and finally a little water. Allow each ingredient to cook for about 10 minutes.
  • Once the ingredients are cooked, blend them well and reserve until use.
  • For the meat: In a pot of boiling water, cook the onion, garlic, meat, bouquet garni, and allspice. Lower the temperature to medium, cover, and let it simmer for 40 minutes. After the time has passed, remove the bouquet, onion, and garlic, and add the marinade through a strainer. Season and cook for another 20 minutes to integrate flavors (there is no need to cover again).
  • For the sauce: Blend the onion with the garlic, boiled green tomato, pasilla chili, morita chili, cilantro, and season with a little salt. Refrigerate until use.
  • Remove the meat from the consommé and chop it; at this point, it should be very tender.
  • Assemble the birria quesadillas: Pour a little vegetable oil into a hot griddle or pan, add a bit of the birria consommé, and heat the tortillas on both sides. Add the manchego cheese and birria meat to the tortillas, fold them in half, and cook for 5 minutes on high heat until the cheese melts and the tortilla begins to crisp up. Remove from heat.
  • Serve the birria quesadillas with sauce and lime.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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