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
⏱2h
👥6
🔥500 cal
Medium
🍽️Mexican
A step up from the standard version, using a more complex chile blend and incorporating a touch of tomato paste for depth. The beef is braised low and slow for maximum tenderness.
A step up from the standard version, using a more complex chile blend and incorporating a touch of tomato paste for depth. The beef is braised low and slow for maximum tenderness.
Rehydrate the chiles: Remove stems and seeds from Ancho, Guajillo, and Chipotle chiles. Place in a bowl and cover with hot water for 30 minutes.
Make the Marinade: Combine rehydrated chiles, apple cider vinegar, garlic, onion, tomato paste, 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 6 hours, or preferably overnight.
Sear the Beef: Remove beef from marinade and pat dry. Sear on all sides in a Dutch oven with a little oil until browned.
Cook the Beef: Add Beef broth to the Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 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 3-4 minutes per side, or until golden brown and crispy.
Serve: Serve immediately with consommé for dipping.
Ingredients
6
2 lbs900 gBeef chuck roast
33Ancho chiles-dried
22Guajillo chiles-dried
11Chipotle chile in adobo-dried
1/2120 mLCup apple cider vinegar
66Garlic cloves
11Onion-quartered
1 tbsp15 mLTomato paste
1 tsp5 mLDried oregano
1 tsp5 mLGround cumin
1/2 tsp2.5 mLGround cinnamon
1/4 tsp1.25 mLGround cloves
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1212Flour tortillas-6 inch
2 cups240 gOaxaca cheese-shredded
2 tbsp30 mLVegetable oil
6 cups1.4 LBeef broth
Equipment
Dutch oven
Blender
Large skillet
Resealable bag
Instructions
Rehydrate the chiles: Remove stems and seeds from Ancho, Guajillo, and Chipotle chiles. Place in a bowl and cover with hot water for 30 minutes.
Make the Marinade: Combine rehydrated chiles, apple cider vinegar, garlic, onion, tomato paste, 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 6 hours, or preferably overnight.
Sear the Beef: Remove beef from marinade and pat dry. Sear on all sides in a Dutch oven with a little oil until browned.
Cook the Beef: Add Beef broth to the Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 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 3-4 minutes per side, or until golden brown and crispy.
Serve: Serve immediately with consommé for dipping.
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