Birria Quesadilla with Consume (Instant Pot Method)
Birria quesadillas filled with tender shredded beef and melty cheese, crisped and served with rich consome for dipping. Instant Pot method cuts hours off traditional cooking while keeping that deep flavor.
Servings: 8 birria quesadilla
Calories: 355kcal
Equipment
- Instant Pot Duo Plus 6 Quart 9-in-1 Electric Pressure Cooker,
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 consome
- 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.
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 for 40 minutes. Let naturally release for 10 minutes after program ends, then manually release any remaining pressure.
- Separate the meat, concentrated consome liquid, and aromatics into three separate bowls. Shred the beef using two forks, and set aside, and discard the bay leaves and cinnamon stick.
- 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 consome concentrate. Dilute with additional beef stock to taste, and reheat to simmering.3 cup beef broth
- Fill each flour tortilla with shredded birria beef and cheese, then fold it in half. For deeper flavor, lightly dip the tortilla into the consome before transferring it to the skillet.1½ cup Oaxaca cheese, 8 large flour tortillas, toppings
- Fry the filled quesadilla in a skillet until the tortilla is crisp and golden and the cheese is melted. Serve with warm consome for dipping. Garnish with additional cheese, avocado slices, and cilantro leaves.
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.
The chili's you use will determine how spicy the consome 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.
Place quesadillas on a baking tray and place in the preheated oven to stay hot until ready to serve.
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.
Nutrition
Calories: 355kcal | Carbohydrates: 20g | Protein: 26g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1510mg | Potassium: 431mg | Fiber: 2g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 10mg | Calcium: 135mg | Iron: 4mg
