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Birria Quesadillas

Cook Time 480 minutes

Serves 8

  • 4 pounds beef short ribs
  • Kosher salt, for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic, smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper, for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese, such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro, chopped

Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.

 

Lower the grill or smoker temperature to 250 degrees F.

 

Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.

 

Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth.
Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.

 

Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
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Birria Quesadillas

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Tailgate
Keyword Beef, birria, consome, quesadilla
Cook Time 8 hours
Servings 8

Ingredients

  • 4 pounds beef short ribs
  • Kosher salt for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro chopped

Instructions

  • Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.
  • Lower the grill or smoker temperature to 250 degrees F.
  • Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.
  • Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth. Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.
  • Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
play video

Crunchy Birria Burger

Cook Time 480 minutes

Serves 8

  • 4 pounds beef short ribs
  • Kosher salt, for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic, smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper, for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese, such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro, chopped

Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.

 

Lower the grill or smoker temperature to 250 degrees F.

 

Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.

 

Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth.
Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.

 

Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
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Birria Burger

Crunchy Birria Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Sandwich, Tailgate
Keyword Beef, birria, Burgers, Smash burgers
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • Kosher salt for seasoning
  • 8 Oaxaca cheese shredded by hand
  • 1 pound cooked birria local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consomme
  • 4 burger buns
  • Handful of corn tortilla chips
  • 1/2 cup salsa verde

Instructions

  • Divide the beef into 4 portions. Form the beef into loosely packed rounds — like a meatball. Set aside while you prep the grill.
  • Heat a grill to two-zone cooking. Toast the burger buns over high heat and then set aside.
  • Heat a large griddle or skillet over direct heat. Add four mounds of Oaxaca cheese and as it begins to melt, top each with the birria. Top with about 2 tablespoons of consomme and cook until the cheese is melted and crispy on the bottom. Remove from the pan and keep warm while you cook the burger patties.
  • Working in batches of two, add two beef rounds to the skillet at a time – season each with salt. Let the burger balls cook until some fat pools at the bottom of the burger. Use a large flat spatula to press down hard on each patty for 2 minutes. The burger should be super thin and have a diameter that is at least two inches wider than the bun (if your pan is too small you may only be able to do one at a time).
  • When the juices in the middle of the burger start to bubble up, flip the burger. Cook another 2 to 3 minutes then top each patty with Oaxaca cheese and consomme, cook until melted.
  • Build the burgers by topping the bottom bun with a burger patty, then the cheese skirted birria, a few chips and some salsa verde before topping with the top bun.
play video

Queso Birria Tacos

Cook Time 480 minutes

Serves 8

  • 4 pounds beef short ribs
  • Kosher salt, for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic, smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper, for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese, such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro, chopped

Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.

 

Lower the grill or smoker temperature to 250 degrees F.

 

Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.

 

Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth.
Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.

 

Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
Print Recipe Back To Recipes Save To Pinterest

Comments:

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Your email address will not be published. Required fields are marked *


Queso Birria Tacos

Queso Birria Tacos

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, birria, Tacos, Take-out Shortcut
Cook Time 15 minutes
Servings 12

Ingredients

  • 1 pound cooked birria local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consome
  • 8 Oaxaca cheese shredded by hand
  • 12 small corn tortillas
  • 1 large white onion finely chopped
  • 1 bunch fresh cilantro finely chopped

Instructions

  • Heat a large skillet or griddle. Divide the birria into 3 inch round on the skillet, you may need to work in batches. Pour a little consome on to the beef to help reheat and steam the birria.
  • Top each round with Oaxaca cheese and cook until melted.
  • Dip tortillas in the consome and top the birria mounds with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and fold to close.