Beef Birria Quesadilla Dippers

• 1 lb beef chuck, thinly sliced
• 2 tsp cumin
• 1 tsp dried oregano
• 1 tsp chili powder
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• 4 cups beef broth
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 tbsp vegetable oil
• 1 small onion, diced
• 3 garlic cloves, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Season beef with cumin, oregano, chili powder, cinnamon, cloves, salt, and pepper.
2. 2 In a large pot, sauté onion and garlic in oil until soft, add beef, and cook until browned.
3. 3 Pour in beef broth, bring to a simmer, and cook beef until tender, about 1.5 hours.
4. 4 Shred beef with two forks and keep warm.
5. 5 Heat a skillet over medium heat, place a tortilla in the skillet, sprinkle with cheese and beef.
6. 6 Fold tortilla in half, cook until golden on both sides.
7. 7 Cut quesadillas into wedges and garnish with cilantro.
8. 8 Serve immediately with reserved cooking broth for dipping.

Equipment

• Large pot
• Skillet
• Tongs
• Cutting board
• Chef's knife

Variations

• Try using different cheeses like cheddar or pepper jack for a unique flavor profile.

Substitutions

• If beef isn't your thing, shredded chicken or pork can work as a substitute.

Pairings

• Perfect with a cold Mexican lager or a zesty lime margarita.

Nutrition

Tips

• For extra flavor, char the tortillas lightly before assembling the quesadillas.
• If you like it extra spicy, add a diced chili pepper when cooking the beef.

Storage

Store quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freeze uncooked quesadillas for up to 2 months. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Serve with a side of fresh guacamole and salsa for a complete Tex-Mex experience.

FAQ