Q1: What is Birria? Birria de Res

is a traditional, slow-braised meat stew that originates from the state of Jalisco, Mexico. It is typically made with goat or beef, and it is famous for its rich, savory, and slightly spicy broth, which gets its signature, deep-red color from a blend of rehydrated dried chiles. The braising liquid, or consommé , is a crucial and beloved part of the dish, used for dipping.

Q2: What is the absolute secret to a crispy, not soggy, quesadilla?

The secret is to use a hot, dry skillet (or one with very little oil) and to get a good sear. This recipe has a built-in secret: by dipping the tortilla in the Birria consommé first, you are essentially frying it in the flavorful fat from the broth, which is the key that creates an unbelievably crispy and savory exterior

Q3: What is the best cheese to use for an epic "cheese pull"?

For the absolute best, gooiest, and most impressive cheese pull, you want to use a cheese that is known for its incredible melting quality. A classic Monterey Jack , a low-moisture mozzarella , or, for the most authentic result, a traditional Mexican Oaxaca cheese are all fantastic choices.

Q4: Can I make this recipe without the dipping sauce?

You can, but the dipping sauce is truly the heart and soul of the authentic Quesabirria experience! Dipping the crispy, cheesy quesadilla into the rich, hot, and savory broth is what makes this dish so unique and completely unforgettable.

Q5: What are the classic, traditional toppings for Birria?

The classic, non-negotiable toppings that are always served with Birria are a simple but essential combination of finely diced white onion , fresh, chopped cilantro , and some lime wedges for squeezing.

Viral Birria Quesadillas (Easy Quesabirria Recipe!)

Birria Quesadillas (Easy Quesabirria Recipe!)

An easy recipe for making trendy and delicious Birria Quesadillas, perfect for using up leftover Birria meat. The recipe features a signature technique where a large whole wheat tortilla is first dipped in the savory Birria broth (consommé) before being pan-fried. The tortilla is then filled with shredded Birria meat, Monterey Jack cheese, and sliced mushrooms, and cooked in a skillet until the outside is crispy and the cheese is melted. The quesadilla is served with the leftover broth on the side for dipping.

Author: Evelyn

Ingredients

4 large whole wheat tortillas
1 1/2 cups shredded Monterey Jack cheese
8 ounces sliced mushrooms
2 cups Slow Cooker Birria Meat, shredded
Birria broth (consommé), for dipping the tortillas and serving
Optional toppings of choice (e.g., onion, cilantro, lime)

Instructions

Heat a large skillet over medium-high heat.
Dip a large tortilla into the Birria broth, coating both sides. Place the damp tortilla on the warm skillet.
On one half of the tortilla, layer a portion of the shredded cheese, sliced mushrooms, and about 1/2 cup of the Birria meat.
Fold the other side of the tortilla over the filling to create a half-moon shape.
Cook the quesadilla for about 1-2 minutes on each side, until the tortilla is toasted and crispy and the cheese is fully melted.
Repeat the process with the remaining tortillas and ingredients.
Cut the finished quesadillas into sections and serve immediately with a side of the warm Birria broth for dipping.

Notes

This recipe is specifically designed to use pre-made or leftover Birria meat and its corresponding broth (consommé).
Dipping the tortilla in the Birria broth before frying is the key technique that gives the quesadilla its signature red color, rich flavor, and crispy texture.
Serving the quesadilla with a side of the warm broth for dipping is a classic element of the ‘quesabirria’ taco and quesadilla trend.

Find it online: https://cookupjoy.com/viral-birria-quesadillas/