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Birria, a traditional Mexican dish, represents a rich tapestry of flavors and cultural significance that has captured the hearts and palates of food lovers around the world. Originating from the western Mexican state of Jalisco, birria is a savory stew that typically features tender, slow-cooked meat, often accompanied by a vibrant blend of spices and herbs. This dish has transcended its humble roots, gaining popularity in various forms, particularly as quesadillas. When birria is transformed into quesadillas, it offers a delightful fusion of textures and flavors, making it a beloved treat for both casual gatherings and festive occasions.

Birria Quesadillas

Discover the irresistible flavors of savory birria quesadillas with this easy-to-follow recipe! Experience the delightful combination of slow-cooked meat, melted cheese, and crispy tortillas, perfect for any gathering or cozy night in. With a blend of traditional spices and fresh garnishes like cilantro and lime, these quesadillas will elevate your dinner game. Click through to explore the recipe and bring a taste of Mexico to your table!
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Ingredients
  

2 cups beef chuck or lamb, cut into chunks

2 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

4 cups beef broth (homemade or store-bought)

4 cloves garlic, minced

1 medium onion, chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon cinnamon

Salt and pepper, to taste

8 large corn tortillas

2 cups shredded Oaxaca cheese (or mozzarella as a substitute)

¼ cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Make the Birria: In a pot, combine the dried guajillo and ancho chiles with the beef broth. Bring to a simmer and cook for 10 minutes until softened.

    Blend the Chilies: Transfer the chiles and broth to a blender. Add minced garlic, chopped onion, cumin, oregano, cinnamon, salt, and pepper. Blend until smooth.

      Cook the Meat: In a large pot, add the beef chunks and cover with the blended sauce. Bring it to a boil, then reduce to a simmer. Cover and cook for about 2-3 hours until the meat is tender and easily shreddable.

        Shred the Meat: Once cooked, remove the beef and shred using two forks. Reserve the sauce for dipping the quesadillas.

          Assemble the Quesadillas: Heat a skillet over medium heat. Place a tortilla in the skillet, add a layer of shredded beef and top it with shredded Oaxaca cheese. Place another tortilla on top. Cook for 2-3 minutes per side until golden brown and the cheese is melted. Repeat for remaining tortillas.

            Serve: Slice the quesadillas into wedges and serve warm with reserved sauce for dipping and garnished with fresh cilantro and lime wedges.

              Prep Time: 30 mins | Total Time: 3 hours 30 mins | Servings: 4