Birria Quesadilla

5 from 1 vote

Birria quesadilla are delicious and easy-to-make even on busy weeknight. The Instant Pot prepares the shredded beef and cheese Birria quesadillas with an amazing birria consume` dipping sauce, in about an hour.

Prep Time15

Cook Time40

Release10

Total Time1 5

Course: Main Dishes

Cuisine: Mexican

Servings: birria quesadilla

Calories: 355kcal

Author: Kelly Bloom

Equipment

Ingredients

1½ lb beef chuck cut into cubes
1 teaspoon cumin ground
½ teaspoon oregano dried Mexican or Italian
2 cloves garlic crushed
4 cloves whole
1 3" cinnamon stick whole
2 bay leaves whole
½ onion diced
1 teaspoon salt
¼ teaspoon pepper
10 oz red enchilada sauce canned
1 teaspoon chipotle peppers minced in the jar
1 small chile pepper dried, Ancho or Negro
1 cup beef broth for instant pot processing
3 cup beef broth additional to dilute the consume`
1½ cup Oaxaca cheese shredded, or Monterey Jack cheese
8 large flour tortillas get the oversize burrito ones
toppings sour cream, cilantro, guacamole, salsa, etc.

US Customary - Metric

Instructions

In the Instant Pot bowl, combine the cubed beef, ground cumin, oregano, crushed garlic cloves, diced onion, cinnamon stick, bay leaves, salt, and black pepper.
1½ lb beef chuck, 1 teaspoon cumin, 2 cloves garlic, 4 cloves, 1 3" cinnamon stick, 2 bay leaves, ½ onion, 1 teaspoon salt, ¼ teaspoon pepper, ½ teaspoon oregano
Add the enchilada sauce (or diced tomatoes if you prefer), chipotle, dry chile pepper (seeds removed!),and 1 cup of the beef broth to the Instant Pot.
10 oz red enchilada sauce, 1 teaspoon chipotle peppers, 1 small chile pepper, 1 cup beef broth
Place the lid on the Instant Pot, seal, and set on the Chili or Stew setting, or Manual > High > 40 minutes. Let naturally release for 10 minutes after program ends, then manually release any remaining pressure.
Separate the meat, concentrated consume` liquid, and aromatics into three separate bowls. Shred the beef using two forks, and set aside, and discard the bay leaves and cinnamon stick.
PRO TIP: You can preheat your oven to 275℉ if you'd like to place a tray of prepared birria quesadillas to stay warm and serve all at once.
Making and adding adobo paste is optional. If you like more spice, than make the adobo paste by running the mushy chile mixture though a fine sieve and discard any remaining skins left inside the sieve.
Blend the adobo paste with the remaining consume` concentrate. Dilute with additional beef stock to taste, and reheat to simmering.
PRO TIP: The chili's you use will determine how spicy the consume` is. Negro chilies are used in Mole and are mild. Ancho chilies are mild to medium. Both have amazing flavor. Chipotle chilies are smoked jalapeno though, and hot.
3 cup beef broth
Prepare each birria quesadilla by filling a flour tortilla with shredded meat and cheese, then folding in half. Serve with individual bowls of consume`, and toppings of additional cheese, avocado slices, and cilantro leaves.
PRO TIP: Place quesadillas on a baking tray and place in the preheated oven to stay hot until ready to serve.
1½ cup Oaxaca cheese, 8 large flour tortillas, toppings

Notes

For a more flavorful dish, use bone-in beef chuck roast.
If you don't have an Instant Pot, you can cook the beef in a slow cooker on low for 6-8 hours or in a Dutch oven on the stovetop over medium heat for 2-3 hours.
You can use any type of cheese you like in these quesadillas. Some good options include Cheddar, Monterey Jack, and Mozzarella.
Birria quesadillas are delicious with rice and beans. Serve them with your favorite sides for a complete meal.