Name: Birria Quesadilla Smash Burgers (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 Ancho chiles-dried; 2 Guajillo chiles-dried; 1 Chipotle chile in adobo sauce; 1 tbsp Apple cider vinegar; 4 cloves Garlic-minced; 1 tsp Cumin-ground; 1 tsp Oregano-dried; 1/2 tsp Cloves-ground; 1/2 tsp Black pepper-ground; 1 tsp Salt; 1.5 lbs Ground beef-80/20; 8 Flour tortillas-6 inch; 2 cups Monterey Jack cheese-shredded; 4 cups Beef broth; 1/4 cup Birria Marinade (reserved); 2 tbsp Vegetable oil; 1/4 cup Cilantro-chopped (for garnish); 1 Lime-cut into wedges (for serving)

Recipe tier

A fusion of birria, quesadillas, and smash burgers! Tender, flavorful birria-marinated beef patties smashed thin and grilled, then layered with cheese between crispy tortillas and served with consommé for dipping.

Total 1h 30m

Serves 4

Steps 10

Ingredients 18

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Fire it up · 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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Birria Marinade
4 4 Ancho chiles-dried
2 2 Guajillo chiles-dried
1 1 Chipotle chile in adobo sauce
1 tbsp 15 mL Apple cider vinegar
4 cloves 12 g Garlic-minced
1 tsp 5 mL Cumin-ground
1 tsp 5 mL Oregano-dried
tsp 2.5 mL Cloves-ground
tsp 2.5 mL Black pepper-ground
1 tsp 5 mL Salt
Beef Patties
1.5 lbs 680 g Ground beef-80/20
Quesadillas
8 8 Flour tortillas-6 inch
2 cups 227 g Monterey Jack cheese-shredded
Consommé
4 cups 946 mL Beef broth
cup 60 mL Birria Marinade (reserved)
Other
2 tbsp 30 mL Vegetable oil
cup 60 mL Cilantro-chopped (for garnish)
1 1 Lime-cut into wedges (for serving)

Equipment

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Instructions

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Rehydrate the Ancho and Guajillo chiles by placing them in hot water for 30 minutes. Drain and remove stems and seeds.
Combine all Birria Marinade ingredients in a blender and blend until smooth. Reserve cup for the Consommé.
Marinate the ground beef in the remaining Birria Marinade for at least 30 minutes, or up to 24 hours in the refrigerator.
Prepare the Consommé: In a saucepan, combine beef broth and reserved cup Birria Marinade. Bring to a simmer and keep warm.
Divide the marinated beef into 4 equal portions and form into loose balls. Do not overwork the meat.
Heat vegetable oil in a large skillet or griddle over medium-high heat. Place a beef ball in the hot skillet and smash it down firmly with a spatula to about inch thickness.
Cook for 2-3 minutes per side, until browned and cooked through. Repeat with remaining beef.
Warm the flour tortillas. Place a generous amount of Monterey Jack cheese on one half of a tortilla. Top with a smash burger patty. Fold the tortilla in half.
Cook the quesadilla in the same skillet for 2-3 minutes per side, until golden brown and the cheese is melted and gooey.
Serve immediately with a side of warm Consommé for dipping. Garnish with chopped cilantro and lime wedges.