Discover the ultimate Birria Quesadilla recipe of 2025—juicy beef, melty cheese, crispy tortillas, and rich consomé for dipping. Easy, authentic, and TikTok-trending! Perfect for taco night or meal prep.

How to Make the Juiciest Birria Quesadilla at Home

Recipe by BY ALYSSACourse: BreakfastCuisine: MexicanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Calories

~650 kcal per serving (varies depending on cheese and tortilla type)

kcal

Juicy, cheesy birria quesadillas made with tender beef and rich consommé—perfect for dipping and devouring

Ingredients

For the Birria (Meat + Marinade)
2.5 lbs beef chuck roast (or a mix of chuck and short ribs), cut into chunks
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2–3 dried pasilla chiles (optional, for depth)
4 cloves garlic
1 medium white onion, quartered
1–2 chipotle peppers in adobo (for smokiness)
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cloves
½ teaspoon ground cinnamon (or 1 small stick)
2 bay leaves
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
1 tablespoon tomato paste or 1 medium tomato, roasted
3–4 cups beef broth
For the Quesadillas
Corn tortillas (or flour, if preferred)
Oaxaca cheese (shredded; mozzarella or Monterey Jack are good substitutes)
Fresh cilantro, chopped
White onion, finely diced
Lime wedges
Reserved birria consommé (for dipping or brushing the tortillas)

Directions

Prepare the Dried Chiles
Remove stems and seeds from the guajillo, ancho, and (optional) pasilla chiles.
Toast them in a dry skillet over medium heat for 30–60 seconds until fragrant—don’t burn.
Soak in hot water for 10–15 minutes until soft.
Make the Marinade
In a blender, combine the softened chiles, garlic, onion, chipotle in adobo, tomato paste (or roasted tomato), cumin, oregano, cloves, cinnamon, vinegar, salt, and pepper.
Blend with 1 cup of beef broth until smooth.
Marinate the Meat
Place the beef chunks in a large bowl or zip-top bag.
Pour the marinade over the meat, coating thoroughly.
Marinate at least 4 hours or overnight in the fridge for best flavor.
Cook the Birria
In a large Dutch oven or slow cooker, add marinated meat, bay leaves, and the remaining beef broth.
Simmer on low heat for 3–4 hours (or pressure cook for 45 minutes, or slow cook for 8 hours) until meat is tender and shreds easily.
Remove meat and shred with forks. Strain the consommé and keep warm
Build the Quesadillas
Heat a skillet or griddle over medium heat.
Lightly brush a corn tortilla with birria consommé and place it in the pan.
Sprinkle with shredded Oaxaca cheese, add a generous layer of birria meat, and top with diced onion and cilantro.
Fold the tortilla in half and cook until crispy and golden on both sides, with cheese melted.
Serve
Serve hot with a side of warm consommé for dipping.
Garnish with lime wedges, extra onion, and cilantro.

Discover the Secret to the Juiciest Birria Quesadilla

I still remember the first time I tasted a birria quesadilla—it was late evening in Guadalajara, and the air was thick with smoky aromas and laughter. I stood by a street food stall buzzing with locals, watching as a vendor dipped tortillas into rich, spiced broth before filling them with tender birria meat and melting cheese. The first bite was unforgettable: juicy, savory, and perfectly crispy on the outside. That experience changed how I saw Mexican cuisine forever.

Rooted deeply in Jalisco’s culinary traditions, birria was originally a celebratory dish made from goat or beef, slow-cooked with dried chiles and spices. Over time, it transformed into the viral birria quesadilla we now crave—thanks in part to food influencers and TikTok trends. This homemade birria quesadilla recipe brings that street-side authenticity straight to your kitchen.

What makes it special? It’s cheesy, juicy, and dripping with flavor. Add the legendary consomé and birria quesadilla dipping sauce, and you’ve got a meal that’s more than food—it’s an experience.

Ingredients for the Best Birria Quesadilla Recipe 2025

Creating the ultimate birria quesadilla starts with selecting the freshest, most flavorful ingredients. Here’s everything you need to craft a juicy, cheesy birria quesadilla that rivals the street food stalls of Mexico.

Main Ingredients for Birria Quesadilla

Beef chuck roast or short ribs (2–3 lbs): Slow-cooked until fall-apart tender.
Dried chili peppers: Guajillo, ancho, and pasilla for depth and heat.
Aromatics & spices: Garlic, onion, cumin, oregano, cloves, cinnamon stick, bay leaves, and black pepper.
Apple cider vinegar: Adds a sharp tang to balance the richness.
Corn tortillas: Store-bought or make your own for extra authenticity.

Cheese Options for Maximum Melt

Oaxaca cheese: Traditional and stringy, perfect for that melty stretch.
Monterey Jack cheese: Creamy and mild, it complements the spicy meat.
Blend of cheeses: Combine both for the best texture and flavor combo.

For the Consomé (Birria Broth)

Beef broth or cooking juices: Rich and infused with meat and chili flavor.
Roma tomatoes: For natural sweetness and depth.
Rehydrated chili peppers & spices: Used in the birria, they infuse the consomé.

Optional Toppings

Pickled red onions, fresh cilantro, lime crema, or avocado slices—add brightness and freshness.

Substitutes for Dietary Needs

Vegetarian birria: Use jackfruit or mushrooms.
Gluten-free tortillas: Great for celiac-friendly versions.
Low-fat cheese: For a lighter take without compromising flavor.

Birria Quesadilla Step-by-Step Cooking Guide

Making the perfect birria quesadilla at home may sound intimidating, but this easy birria quesadilla recipe for beginners breaks it down step by step. Whether you’re going for slow-cooked depth or quick weeknight convenience, this guide has you covered—with crispy, cheesy results every time.

Step 1: Prepare the Birria Quesadilla

Slow Cooker Method (Best for Flavor)

In a hot skillet, toast 3–4 dried guajillo, ancho, and pasilla chilies until fragrant.
Remove seeds and soak chilies in hot water for 15 minutes.
Blend soaked chilies with tomatoes, garlic, onion, cumin, oregano, vinegar, and broth.
Place beef in the slow cooker, pour sauce over it, and add bay leaves and cinnamon.
Cook on low for 8–10 hours or until the beef is tender and shreddable.

Instant Pot Method (Quick & Flavorful)

Use the same chili paste prep.
Sauté the beef in the Instant Pot for browning.
Add sauce and cook on high pressure for 45 minutes, then natural release.

Step 2: Shred the Meat and Reserve the Consomé

Once the beef is done, remove it from the pot, shred it, and return it to the sauce. Reserve the flavorful broth—this is your birria consomé dipping sauce. Warm it before serving for the best taste.

Step 3: Assemble the Birria Quesadilla

Dip tortillas lightly in the top layer of consomé (oil-rich for frying).
Place dipped tortilla on a hot skillet.
Sprinkle a generous amount of Oaxaca or Monterey Jack cheese.
Add shredded birria meat evenly across the tortilla.
Fold in half and press down.
Fry 2–3 minutes per side until crispy and golden.

Step 4: Optional Air Fryer Finish

For an extra crispy birria quesadilla, place assembled quesadillas in the air fryer at 375°F for 3–4 minutes. This method gives a uniform crunch without extra oil.

Step 5: Serve with Dipping Sauce and Toppings

Ladle hot birria consomé into small bowls. Serve each crispy birria quesadilla with a side of broth for dipping. Add pickled onions, avocado, or cilantro lime crema for extra flavor and presentation.

This crispy birria quesadilla tutorial delivers restaurant-quality results right at home. Whether you’re a beginner or a seasoned home cook, this step-by-step guide ensures every bite is juicy, cheesy, and unforgettable.

Tips & Creative Variations for Birria Quesadilla

Want to take your birria quesadilla to the next level? These expert tips and creative variations will help you customize your dish for any occasion—whether you’re planning ahead, using up leftovers, or adding a gourmet twist.

Birria Quesadilla Prep & Make-Ahead Tips

Birria meat gets even better the next day, making it ideal for meal prep.

Make a big batch of birria on the weekend and refrigerate or freeze in portions.
Store the consomé separately to maintain its rich flavor.
Shred the meat ahead of time and store with a bit of broth to keep it moist.
This way, you can quickly assemble a birria quesadilla anytime.

Using Leftovers

Turn last night’s roast or stew into a delicious birria quesadilla using leftover beef.

Just reheat the meat in a skillet with some consomé to bring it back to life.
It’s a perfect zero-waste meal idea that’s both quick and satisfying.

Adjust the Spice Level

Love heat? Or prefer it mild?

Add sliced jalapeños, chili flakes, or chipotle powder to the cheese mix.
For a kid-friendly version, reduce or skip the spicier chilies in the sauce.

Cheese Swaps & Blends

While Oaxaca and Monterey Jack are traditional, don’t be afraid to experiment.

Try mozzarella for melt, cheddar for sharpness, or a creamy queso fresco topping.
Blending cheeses creates a unique texture and flavor in every bite.

Gourmet Toppings & Fusion Twists

Elevate your birria quesadilla with:

Pickled red onions
Lime crema or chipotle mayo
Roasted tomatillo or mango salsa

Get creative with fusion ideas:

Turn them into mini birria sliders
Add a fried egg on top for a breakfast birria quesadilla
Or cut into triangles for birria quesadilla appetizers at parties

Nutritional Breakdown of Your Birria Quesadilla

The birria quesadilla isn’t just a viral sensation—it’s also a filling, protein-packed meal that can be customized for your dietary goals. Whether you’re indulging or watching your intake, understanding the nutritional profile of each serving helps you make smarter food choices.

Calorie Count and Portion Insights

A typical birria quesadilla—using corn tortillas, slow-cooked beef, and a generous portion of melted cheese—contains 480 to 600 calories per serving. This range depends mainly on your cheese choice and cooking method.

Cheese Comparison: Monterey Jack vs. Oaxaca

Both cheeses melt beautifully but differ slightly in their fat and protein content.

Monterey Jack cheese is creamy and higher in fat, offering a richer taste.
Oaxaca cheese is lighter, with a stringier texture and slightly lower in fat.

This variation affects the overall macronutrient count, especially fat content.

Nutritional Table Per Serving for

Component	Amount (Per Serving)
Calories	480–600 kcal
Protein	28–35g
Fat	20–28g
Carbs	35–45g

Health Benefits of Core Ingredients Birria Quesadilla

Slow-cooked beef is rich in iron, zinc, and B12—essential for energy and immune function.
Onions and garlic offer antioxidants and heart-healthy benefits.
Fresh herbs like cilantro provide detoxifying properties and vitamin K.

Frying vs. Air Frying: What to Know

Pan-frying gives a traditional crispy finish but adds 3–5g more fat due to oil.
Air frying uses minimal oil, offering the same crunch with fewer calories and fat—perfect for a healthier birria quesadilla.

Common Birria Quesadilla Mistakes to Avoid

Even the most mouthwatering birria quesadilla can fall flat if a few key details are missed. Here are the most common mistakes—and how to fix them—to ensure your birria quesadilla is crispy, flavorful, and unforgettable every time.

1. Soggy Tortillas

Mistake: Dipping tortillas too heavily in consomé before frying.
Fix: Lightly brush or quickly dip the tortillas—just enough to coat. Over-saturation leads to sogginess instead of crispiness.

2. Dry or Overcooked Meat

Mistake: Cooking the beef too long without enough moisture or seasoning.
Fix: Always slow-cook the meat in a generous amount of broth and sauce. If it seems dry after shredding, return it to the consomé to rehydrate and soak in flavor.

3. Bland or Watery Consomé

Mistake: Not reducing or properly seasoning the broth.
Fix: Simmer the consomé after cooking the meat to intensify flavors. Add salt, more chili paste, or a dash of vinegar to balance acidity and heat.

4. Cheese That Doesn’t Melt Well

Mistake: Using dry or low-moisture cheese.
Fix: Stick with Oaxaca or Monterey Jack. Grate it fresh for the best melt, and use enough to cover the meat evenly.

5. Tearing Tortillas or Overfilling

Mistake: Stuffing too much meat or cheese into each quesadilla.
Fix: Less is more—fill evenly, and press down gently when frying to seal and crisp

Birria Quesadilla FAQs You Need Answered

If you’re diving into the world of birria quesadillas, you’re not alone! Here are the most frequently asked questions to help you master the recipe and enjoy every bite with confidence.

Can I Freeze Birria Quesadillas?

Yes! Assemble the quesadillas but don’t fry them. Stack with parchment paper between each and freeze in a sealed container. Reheat in a skillet or air fryer for a crispy finish—no sogginess!

How Long Does the Birria Meat Last?

Once cooked and cooled, the birria meat stays fresh in the fridge for 3–5 days. Store it in an airtight container with a bit of consomé to keep it moist. It also freezes well for up to 3 months.

Can I Make It Vegetarian?

Absolutely. Swap out the beef for jackfruit, mushrooms, or even shredded tofu. Season it the same way for that deep, savory flavor without the meat.

Is This Recipe Good for Taco Night?

Definitely! Birria quesadillas are a show-stopping centerpiece for taco night. Pair with elotes, guacamole, and salsas for a fun, flavor-packed meal everyone will love.

What Are the Best Dipping Sauces?

Start with the classic birria consomé. Then add variety with lime crema, chipotle mayo, or salsa verde. They balance the richness and add zesty contrast.

Can I Use Store-Bought Tortillas?

Yes, store-bought corn tortillas work great. But if you want to elevate the experience, homemade tortillas add texture, freshness, and authenticity.

Try This Juicy Birria Quesadilla Today!

If you’re craving bold, comforting, and cheesy street food at home, this is truly the best birria quesadilla recipe of 2025. With juicy slow-cooked meat, rich consomé, melty cheese, and crispy tortillas, it brings the flavor of Mexico’s streets right to your kitchen.

Whether you’re following the regalmeal.com , this recipe is easy, adaptable, and guaranteed to impress. Don’t forget to get creative—share your birria quesadilla versions on social media and tag us!

Love this dish? Check out related recipes on the blog like Delightful Crab Cake Eggs Benedict, and how to set up the ultimate for your next gathering.

Craving more? Follow us for regular updates on regal meals recipes, creative birria variations, and must-try tips for street food lovers. Your next favorite bite starts here—get cooking today!