Name: Birria Quesadilla Rollups (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 lbs Beef chuck roast; 4 Ancho chiles-dried; 2 Guajillo chiles-dried; 1/2 Cup apple cider vinegar; 4 Garlic cloves; 1 Onion-quartered; 1 tsp Dried oregano; 1 tsp Ground cumin; 1/2 tsp Ground cinnamon; 1/4 tsp Ground cloves; 1 tsp Salt; 1/2 tsp Black pepper; 12 Flour tortillas-6 inch; 2 cups Monterey Jack cheese-shredded; 2 tbsp Vegetable oil; 4 cups Beef broth

Recipe tier

A simplified version of the popular birria quesadilla, perfect for a weeknight meal. Tender, flavorful beef is rolled up in tortillas with cheese and pan-fried to golden perfection.

Total 1h 30m

Serves 6

Steps 8

Ingredients 16

Soundtrack the cook

Soul kitchen · 106 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Beef
2 lbs 900 g Beef chuck roast
Marinade
4 4 Ancho chiles-dried
2 2 Guajillo chiles-dried
120 mL Cup apple cider vinegar
4 4 Garlic cloves
1 1 Onion-quartered
1 tsp 5 mL Dried oregano
1 tsp 5 mL Ground cumin
tsp 2.5 mL Ground cinnamon
tsp 1.25 mL Ground cloves
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
Quesadillas
12 12 Flour tortillas-6 inch
2 cups 240 g Monterey Jack cheese-shredded
2 tbsp 30 mL Vegetable oil
Consome
4 cups 950 mL Beef broth

Equipment

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Instructions

🎙️ Cook with voice coach

Rehydrate the chiles: Remove stems and seeds from Ancho and Guajillo chiles. Place in a bowl and cover with hot water for 30 minutes.
Make the Marinade: Combine rehydrated chiles, apple cider vinegar, garlic, onion, oregano, cumin, cinnamon, cloves, salt, and pepper in a blender. Blend until smooth. This is your Marinade.
Marinate the Beef: Place beef chuck roast in a large resealable bag. Pour Marinade over beef, ensuring it's fully coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
Cook the Beef: Place marinated beef in a large pot or Dutch oven. Add Beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until beef is very tender.
Shred the Beef: Remove beef from pot and shred with two forks. Reserve about 2 cups of the cooking liquid (this is your consommé).
Assemble the Rollups: Lay a tortilla flat. Sprinkle with about 2 tablespoons of shredded cheese and a generous portion of shredded beef. Roll up tightly.
Cook the Rollups: Heat vegetable oil in a large skillet over medium heat. Place rollups seam-side down in the skillet and cook for 2-3 minutes per side, or until golden brown and crispy.
Serve: Serve immediately with consommé for dipping.