Description
These specialized Halal Beef Birria Quesadillas are a delicious, alcohol-free adaptation of traditional quesabirria, a handheld culinary sensation that originated in Mexico. The core of the dish consists of tender halal beef chuck roast that is slowly braised in a rich, deeply seasoned sauce made from blended dried chiles, fresh tomatoes, garlic, onion, and warm spices. Once the meat reaches a point where it effortlessly falls apart, it is shredded and stuffed inside tortillas along with generous helpings of stretchy melted cheese.
Ingredients
For the Birria Beef
- 2 lb (900 g) halal beef chuck roast, cut into large chunks
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1–2 dried árbol chiles, optional
- 1 medium onion, roughly chopped
- 5 garlic cloves
- 2 medium tomatoes, chopped
- 2 tbsp apple cider vinegar
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- 2 bay leaves
- 1½ tsp salt, or to taste
- ½ tsp black pepper
- 3 cups (720 ml) beef stock
- 1 tbsp cooking oil
For the Quesadillas
- 12 medium flour or corn tortillas
- 2 cups (200 g) shredded Oaxaca, mozzarella, or Monterey Jack cheese
- ½ cup finely chopped white onion
- ¼ cup fresh cilantro, chopped
- Cooking oil or reserved birria fat, for frying
- Lime wedges, for serving
Instructions
- Toast the chiles: Heat a dry skillet over medium heat. Toast the guajillo, ancho, and árbol chiles for about 20–30 seconds per side. Don’t let them burn.
- Soak: Place the toasted chiles in hot water and soak for 10–15 minutes until softened.
- Make the sauce: Blend the softened chiles with onion, garlic, tomatoes, vinegar, cumin, oregano, smoked paprika, cinnamon, cloves, salt, pepper, and about 1 cup of beef stock until smooth.
- Brown the beef: Heat oil in a large Dutch oven over medium-high heat. Brown the beef pieces on all sides.
- Braise: Pour the chile sauce over the beef and add the remaining beef stock and bay leaves. Bring to a simmer, cover, and cook for 2½–3½ hours, or until the beef is extremely tender and easily shredded. Alternatively, cook in a pressure cooker for about 60 minutes.
- Shred: Remove the beef and shred it with two forks. Strain the cooking liquid if desired and reserve it as your birria consommé.
- Prepare the tortillas: Heat a skillet over medium heat. Lightly coat a tortilla with some of the flavorful fat from the birria.
- Build the quesadilla: Place the tortilla in the skillet. Add shredded cheese, a generous layer of birria beef, chopped onion, and cilantro. Top with another tortilla.
- Cook: Cook for 2–3 minutes per side until the tortillas are crisp and golden and the cheese has melted. Repeat with the remaining tortillas and filling.
- Serve: Cut the quesadillas into wedges and serve immediately with hot birria consommé for dipping. Add fresh lime and extra cilantro if desired.
Notes
Before frying each quesadilla, dip or brush the tortilla lightly with the red birria fat floating on top of the consommé. It gives the quesadillas their signature deep-red color, crisp edges, and incredible flavor.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising & Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: ~620 kcal
Keywords: Halal quesabirria recipe, alcohol-free beef birria quesadillas, halal birria tacos with cheese