Quesabirria Quesadillas
Quesabirria Quesadillas are fried flour tortillas filled with tender beef birria and Oaxaca cheese. Serve with a beef broth for dipping.
- Prep Time: 1 hour plus overnight to marinate
- Cook Time: 5 hours
- Total Time: 6 hours plus overnight to marinate
- Yield: 8 servings 1x
- Category: entree
- Method: braise
- Cuisine: Mexican
Ingredients
Scale
1 recipe Beef Birria
8 ten-inch flour tortillas
1 package Oaxaca cheese, shredded
1/2 cup diced red onion
1/2 cup cilantro, chopped
Sour cream, for serving
Lime wedges, for serving
Instructions
- Make the Birria meat the day prior, separating and refrigerating the meat from the sauce.
- Heat the meat and the sauce in two separate saucepans. Melt the fat in the microwave.
- Place a 10-12-inch crepe pan or griddle on to medium heat. Brush liberally with the Birria fat.
- Build the quesadilla by lining one tortilla with Birria meat, Oaxaca cheese, red onion and cilantro. (You could build the quesadilla by placing on a large dinner plate and sliding onto the hot pan to make it easier).
- Once the pan is hot, lift and place the loaded tortilla onto the hot pan. Cover with a second tortilla.
- Cook 4-5 minutes until the bottom is golden, then place an upside-down pizza pan or plate over the top and flip.
- Brush more fat on the crepe pan or griddle and slide the quesadilla onto the hot greased pan to cook the other side.
- Again, cook 4-5 minutes until golden, then slide onto a cutting board.
- Cut into six wedges and serve with the heated sauce for dipping, as well as sour cream and lime wedges.
- Optional, top with more chopped red onion and cilantro when serving.
Find it online: https://www.afamilyfeast.com/quesabirria-quesadillas/
