30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Birria Quesadilla Rollups
Birria Quesadilla Rollups
Birria Quesadilla Rollups
⏱3h
👥6
🔥600 cal
Hard
🍽️Mexican
An exquisite take on birria quesadilla rollups, featuring Wagyu beef, a complex chile blend infused with spices, and artisanal Oaxaca cheese. The consommé is clarified for a refined presentation.
An exquisite take on birria quesadilla rollups, featuring Wagyu beef, a complex chile blend infused with spices, and artisanal Oaxaca cheese. The consommé is clarified for a refined presentation.
Rehydrate the chiles: Remove stems and seeds from Ancho, Guajillo, Chipotle, and Pasilla chiles. Place in a bowl and cover with hot water for 45 minutes.
Make the Marinade: Combine rehydrated chiles, dry sherry, garlic, onion, tomato paste, oregano, cumin, cinnamon, cloves, star anise, salt, and pepper in a high-speed blender. Blend until completely smooth. This is your Marinade.
Marinate the Beef: Place Wagyu chuck roast in a large resealable bag. Pour Marinade over beef, ensuring it's fully coated. Marinate in the refrigerator for at least 24 hours, or up to 48 hours.
Sear the Beef: Remove beef from marinade and pat dry. Sear on all sides in a Dutch oven with a little clarified butter until deeply browned.
Cook the Beef: Add Beef bone broth to the Dutch oven. Bring to a boil, then reduce heat to very low, cover, and simmer for 6-8 hours, or until beef is incredibly tender.
Shred the Beef: Remove beef from pot and shred with two forks. Reserve about 3 cups of the cooking liquid (this is your consommé). Clarify the consommé by skimming off any impurities.
Assemble the Rollups: Lay a handmade tortilla flat. Sprinkle with about 2 tablespoons of shredded Oaxaca cheese and a generous portion of shredded beef. Roll up tightly.
Cook the Rollups: Heat clarified butter in a large cast iron skillet over medium heat. Place rollups seam-side down in the skillet and cook for 4-5 minutes per side, or until golden brown and crispy.
Serve: Serve immediately with clarified consommé for dipping. Garnish with finely chopped cilantro.
Ingredients
6
2 lbs900 gWagyu chuck roast
44Ancho chiles-dried
33Guajillo chiles-dried
22Chipotle chiles in adobo-dried
11Pasilla chile-dried
1/2120 mLCup dry sherry
88Garlic cloves
11Onion-quartered
2 tbsp30 mLTomato paste
1 tsp5 mLDried oregano
1 tsp5 mLGround cumin
1/2 tsp2.5 mLGround cinnamon
1/4 tsp1.25 mLGround cloves
1/4 tsp1.25 mLStar anise
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1212Handmade flour tortillas-6 inch
2 cups240 gArtisanal Oaxaca cheese-shredded
3 tbsp45 mLClarified butter
8 cups1.9 LBeef bone broth
Equipment
Dutch oven
High-speed blender
Cast iron skillet
Resealable bag
Instructions
Rehydrate the chiles: Remove stems and seeds from Ancho, Guajillo, Chipotle, and Pasilla chiles. Place in a bowl and cover with hot water for 45 minutes.
Make the Marinade: Combine rehydrated chiles, dry sherry, garlic, onion, tomato paste, oregano, cumin, cinnamon, cloves, star anise, salt, and pepper in a high-speed blender. Blend until completely smooth. This is your Marinade.
Marinate the Beef: Place Wagyu chuck roast in a large resealable bag. Pour Marinade over beef, ensuring it's fully coated. Marinate in the refrigerator for at least 24 hours, or up to 48 hours.
Sear the Beef: Remove beef from marinade and pat dry. Sear on all sides in a Dutch oven with a little clarified butter until deeply browned.
Cook the Beef: Add Beef bone broth to the Dutch oven. Bring to a boil, then reduce heat to very low, cover, and simmer for 6-8 hours, or until beef is incredibly tender.
Shred the Beef: Remove beef from pot and shred with two forks. Reserve about 3 cups of the cooking liquid (this is your consommé). Clarify the consommé by skimming off any impurities.
Assemble the Rollups: Lay a handmade tortilla flat. Sprinkle with about 2 tablespoons of shredded Oaxaca cheese and a generous portion of shredded beef. Roll up tightly.
Cook the Rollups: Heat clarified butter in a large cast iron skillet over medium heat. Place rollups seam-side down in the skillet and cook for 4-5 minutes per side, or until golden brown and crispy.
Serve: Serve immediately with clarified consommé for dipping. Garnish with finely chopped cilantro.
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