Savory Ultimate Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe In 50 Minutes!
Why I Created This Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe
I’ll never forget the first time I tried birria. It was during a trip to Jalisco, Mexico, where the streets were alive with the scent of slow-cooked meats and spices. The dish was served in a clay bowl, the consommé steaming and fragrant, the beef so tender it practically melted in my mouth. I was hooked instantly. Birria isn’t just food—it’s an experience, one that warms you from the inside out and leaves you craving more.
When I got back home, I knew I had to recreate that magic in my own kitchen. But I also wanted to put my own spin on it. Breakfast has always been my favorite meal of the day, and I love finding ways to make it exciting. That’s when the idea struck: why not combine the rich, spicy flavors of birria with the comforting, crispy goodness of a quesadilla? It felt like a match made in heaven. The consommé, usually served as a soup, would double as a dipping sauce, adding even more depth to every bite.
This birria-style breakfast quesadilla with consommé dipping sauce recipe is the result of that inspiration. It’s a dish that brings together the best of both worlds—breakfast and birria—and it’s become a weekend staple in my home. Whether you’re feeding a crowd or just treating yourself to something special, this recipe is sure to impress. And the best part? It’s easier to make than you might think.
5 Reasons You Will Love This Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe
First, it’s packed with flavor. The birria beef is slow-cooked with a blend of spices, dried chiles, and aromatics until it’s fall-apart tender. Every bite is rich, spicy, and deeply satisfying. The consommé, simmered with the same spices and a touch of vinegar, adds a tangy, umami-packed dipping sauce that takes this quesadilla to the next level.
Second, it’s incredibly versatile. While this recipe is perfect for breakfast, it’s also a fantastic brunch dish or even a hearty lunch. You can customize it to your liking—add scrambled eggs for extra protein, swap the beef for chicken or pork, or even make it vegetarian with mushrooms or beans. The possibilities are endless, and that’s what makes this recipe so fun to play with.
Third, it’s a great way to use leftovers. If you’ve already made birria for dinner, you can easily repurpose the beef and consommé for this breakfast quesadilla. It’s a smart, delicious way to stretch a meal and save time in the kitchen. Plus, the flavors only get better as they meld together overnight, so your leftovers might just taste even more amazing the next day.
Fourth, it’s a crowd-pleaser. Whether you’re cooking for your family, hosting a brunch with friends, or meal prepping for the week, this dish is guaranteed to impress. The combination of crispy, cheesy quesadillas and a rich dipping sauce is hard to resist, and it’s a great way to introduce people to the flavors of birria if they’ve never tried it before.
Fifth, it’s easier than you think. While birria might sound intimidating, this recipe breaks it down into simple, manageable steps. You don’t need any fancy techniques or hard-to-find ingredients—just a little time and patience. The result is a restaurant-quality meal that you can proudly serve to anyone, knowing you made it from scratch.
Ingredients for Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe
- 2 lbs beef chuck roast, cut into 2-inch chunks
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 white onion, quartered
- 6 garlic cloves, peeled
- 2 Roma tomatoes, quartered
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 bay leaf
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- Salt and black pepper, to taste
- 4 large flour tortillas
- 2 cups shredded Oaxaca cheese (or Monterey Jack)
- 2 tbsp vegetable oil, divided
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
- 1/2 cup crumbled queso fresco (for serving)
Substitutions: If you can’t find dried guajillo or ancho chiles, you can use a combination of other dried chiles like pasilla or New Mexico chiles. For a milder heat, remove the seeds from the chiles before soaking. If you don’t have Oaxaca cheese, Monterey Jack or even mozzarella will work in a pinch. For a gluten-free option, use corn tortillas instead of flour. And if you’re short on time, you can use store-bought birria beef or even leftover pot roast in place of making the beef from scratch.
Tools You Need to Make Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe
- Large pot or Dutch oven
- Blender or food processor
- Fine-mesh strainer
- Large skillet or griddle
- Tongs
- Chef’s knife and cutting board
- Measuring spoons and cups
- Mixing bowls
How to Make Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe Step by Step
Step 1: Prepare the Chile Sauce
First, you’ll want to rehydrate the dried chiles to bring out their flavor. In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes on each side, just until they become fragrant. Be careful not to burn them, or they’ll turn bitter. Once toasted, transfer the chiles to a bowl and cover them with hot water. Let them soak for about 15 minutes until they’re soft and pliable.
While the chiles are soaking, char the onion, garlic, and tomatoes. You can do this in the same skillet you used for the chiles. Cook them over medium-high heat, turning occasionally, until they’re slightly blackened in spots. This will add a smoky depth to your sauce. Once charred, transfer them to the blender along with the soaked chiles, cumin, oregano, cloves, cinnamon, ginger, and a cup of the soaking liquid from the chiles. Blend until smooth, then strain the mixture through a fine-mesh strainer to remove any skins or seeds. Set the sauce aside.
Step 2: Cook the Birria Beef
In your large pot or Dutch oven, heat a tablespoon of vegetable oil over medium-high heat. Add the beef chunks in batches, being careful not to overcrowd the pot. You want to sear the beef on all sides until it’s nicely browned, which should take about 3-4 minutes per batch. This step is crucial for building flavor, so don’t rush it. Once all the beef is browned, return it to the pot and pour in the strained chile sauce, beef broth, apple cider vinegar, and bay leaf.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours. The beef is done when it’s fork-tender and easily shreds apart. If you’re short on time, you can speed up the process by using a pressure cooker or Instant Pot. Cook the beef on high pressure for about 45 minutes, then let the pressure release naturally. Once the beef is tender, remove it from the pot and shred it using two forks. Strain the cooking liquid to remove any solids, then return the shredded beef to the pot with about 2 cups of the strained liquid to keep it moist. This will be your consommé for dipping.
Step 3: Assemble the Quesadillas
Now comes the fun part—putting it all together! Heat a large skillet or griddle over medium heat and add a tablespoon of vegetable oil. Place a flour tortilla in the skillet and sprinkle half of it with a generous layer of shredded cheese. Top the cheese with a layer of shredded birria beef, then sprinkle a little more cheese on top. Fold the tortilla in half, pressing down gently with a spatula to help it hold its shape.
Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese is melted and gooey. You can keep the quesadillas warm in a low oven while you cook the rest. Repeat with the remaining tortillas, cheese, and beef until you’ve used up all the ingredients. If you’re adding scrambled eggs, cook them separately and layer them inside the quesadilla along with the beef and cheese.
Step 4: Serve with Consommé Dipping Sauce
To serve, ladle some of the warm consommé into small bowls or ramekins for dipping. Place a quesadilla on each plate and garnish with chopped cilantro, crumbled queso fresco, and lime wedges. The consommé is rich and flavorful, so a little goes a long way. Dip each bite of quesadilla into the consommé for an explosion of flavor in every mouthful. Trust me, it’s the best part of this dish!
My Pro Tips for the Best Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe
- Use a cast-iron skillet for extra crispiness. If you have one, a cast-iron skillet is perfect for cooking quesadillas. It retains heat beautifully and gives the tortillas a deliciously crispy exterior. Just make sure to preheat it well before adding the quesadilla.
- Let the consommé simmer longer for deeper flavor. If you have the time, let the consommé simmer for an extra 30 minutes to an hour after the beef is cooked. This will concentrate the flavors and make the dipping sauce even more rich and aromatic. You can also strain it again for a smoother texture.
- Warm the tortillas before assembling. Cold tortillas can crack when you fold them, especially if they’re a little dry. To prevent this, warm them in a dry skillet for about 30 seconds on each side before assembling the quesadillas. This makes them more pliable and less likely to tear.
- Don’t skip the charring step. Charring the onion, garlic, and tomatoes adds a smoky depth to the chile sauce that you just can’t get from raw ingredients. It’s a small step, but it makes a big difference in the final flavor of the dish.
- Make extra consommé for leftovers. The consommé is so good that you’ll want to have extra on hand. It’s perfect for dipping, but you can also use it as a base for soups, stews, or even to cook rice. Store it in the fridge or freezer for future meals.
Delicious Variations of Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe
- Swap the beef for chicken or pork. If you’re not a fan of beef, you can easily make this recipe with chicken thighs or pork shoulder. The cooking time will vary slightly—chicken will take about 30-40 minutes to become tender, while pork might take a little longer. The flavors will still be amazing, and it’s a great way to switch things up.
- Add scrambled eggs for extra protein. For a true breakfast experience, add some scrambled eggs to your quesadilla. Cook them separately until just set, then layer them inside with the beef and cheese. The eggs add a creamy texture and make the quesadilla even more filling.
- Make it vegetarian with mushrooms or beans. If you’re looking for a meat-free option, try using sautéed mushrooms or refried beans in place of the beef. You can also add roasted bell peppers or zucchini for extra veggies. The consommé can be made with vegetable broth instead of beef broth, and it will still be packed with flavor.
- Use corn tortillas for a gluten-free option. Corn tortillas are a great alternative if you’re avoiding gluten. They’re a little more delicate than flour tortillas, so be gentle when folding them. You might need to use two tortillas per quesadilla to prevent tearing, but the result is just as delicious.
- Spice it up with pickled jalapeños. If you love heat, add some pickled jalapeños to your quesadilla or serve them on the side. They add a tangy, spicy kick that pairs perfectly with the rich, savory flavors of the birria and consommé.
What to Serve With Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe
This birria-style breakfast quesadilla is a meal in itself, but if you want to round it out, there are plenty of delicious sides and drinks that pair perfectly with it. For a classic Mexican breakfast, serve it with refried beans and a side of Mexican rice. The beans add a creamy, earthy contrast to the crispy quesadilla, while the rice soaks up the consommé beautifully.
If you’re looking for something lighter, a simple avocado salad or sliced avocado with a sprinkle of salt and lime is a great choice. The creamy, buttery texture of the avocado balances the richness of the quesadilla and consommé. You could also serve it with a side of roasted potatoes or a fresh fruit salad for a touch of sweetness.
For drinks, a hot cup of Mexican coffee or café de olla is the perfect way to start the day. The warm, spiced flavors of the coffee complement the birria beautifully. If you prefer something cold, a glass of horchata or a refreshing agua fresca, like hibiscus or lime, would be a great choice. And of course, you can’t go wrong with a cold Mexican soda like Jarritos or Sidral.
How to Store Leftover Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe
If you have leftovers (which, let’s be honest, is rare with this dish), they’ll keep well in the fridge for up to 3 days. Store the quesadillas and consommé separately in airtight containers. To reheat the quesadillas, place them in a skillet over medium heat for a few minutes on each side until they’re crispy and warmed through. You can also reheat them in the microwave, but they won’t be as crispy.
The consommé can be reheated on the stovetop over low heat until warm. If it’s too thick after refrigeration, you can thin it out with a little beef or vegetable broth. The consommé can also be stored in the freezer for up to 3 months. Just thaw it in the fridge overnight and reheat it on the stovetop when you’re ready to use it.
If you want to freeze the quesadillas, wrap them individually in foil or plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. To reheat, thaw them in the fridge overnight, then warm them in a skillet or oven until crispy. The consommé can be frozen separately and reheated as needed.
Frequently Asked Questions About Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe
- Can I make this recipe in advance? Absolutely! In fact, the flavors of the birria beef and consommé only get better with time. You can make the beef and consommé a day or two ahead of time and store them in the fridge. When you’re ready to make the quesadillas, just reheat the beef and consommé, then assemble and cook the quesadillas as directed. This makes the recipe perfect for meal prep or entertaining.
- What if I can’t find dried chiles? If you can’t find dried guajillo or ancho chiles, you can use a combination of other dried chiles like pasilla, New Mexico, or even chipotle chiles in adobo. You can also use a store-bought chile powder or paste, but the flavor won’t be quite the same. If you’re using chipotle chiles, be aware that they’re much spicier, so you might want to use fewer of them.
- Can I make this recipe in a slow cooker? Yes! If you prefer to use a slow cooker, you can cook the birria beef on low for 6-8 hours or on high for 3-4 hours. Just sear the beef first, then transfer it to the slow cooker with the chile sauce, broth, and other ingredients. Once the beef is tender, shred it and proceed with the recipe as directed. The slow cooker is a great hands-off option if you’re busy during the day.
- Is there a way to make this recipe less spicy? If you’re sensitive to heat, you can reduce the spiciness by removing the seeds from the dried chiles before soaking them. You can also use fewer chiles or add a little more beef broth to dilute the heat. If you’re using chipotle chiles, be sure to use them sparingly, as they’re much hotter than other varieties.
- Can I use store-bought birria beef? Yes, if you’re short on time, you can use store-bought birria beef or even leftover pot roast. Just make sure to strain the cooking liquid and reduce it slightly to use as your consommé. The flavor won’t be exactly the same as homemade, but it’s a great shortcut that still delivers a delicious result.
The Story Behind My Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe
I’ve always been a breakfast person. There’s something about the first meal of the day that excites me—it’s a chance to start fresh, to experiment, and to set the tone for the rest of the day. But as much as I love classic breakfast dishes like pancakes or eggs Benedict, I’ve always been drawn to savory, hearty meals that keep me full and satisfied. That’s why I started playing around with Mexican flavors in my morning meals. There’s so much richness and depth in Mexican cuisine, and I wanted to bring that to the breakfast table.
My trip to Jalisco was a game-changer. I had tried birria before, but nothing compared to the version I had there. The beef was so tender, the consommé so flavorful, and the whole experience was unforgettable. I knew I had to recreate it at home, but I also wanted to make it my own. That’s when the idea of a birria-style breakfast quesadilla came to me. It was the perfect way to combine my love of breakfast with the bold flavors of birria.
The first time I made this recipe, I was a little nervous. Would the flavors work together? Would the consommé be too heavy for breakfast? But as soon as I took that first bite—crispy tortilla, gooey cheese, tender beef, and that rich, tangy consommé—I knew I had a winner. My family devoured it, and I’ve been making it ever since. It’s become a weekend tradition in my house, a dish we look forward to all week. And the best part? It’s a recipe that’s as fun to make as it is to eat.
Pin This Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe for Later
I hope this birria-style breakfast quesadilla with consommé dipping sauce recipe becomes a favorite in your home, just like it has in mine. It’s a dish that’s packed with flavor, easy to customize, and perfect for any time of day. Whether you’re making it for a lazy weekend brunch or a quick weeknight dinner, it’s sure to impress. And now that you have all the tips and tricks, you can make it your own and put your own spin on it. So go ahead, give it a try, and let me know how it turns out. I can’t wait to hear what you think!
Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe
Ingredients
- 1 lb chuck roast, cut into chunks
- 1 large white onion, quartered
- 4 cloves garlic
- 2 tbsp birria seasoning (store-bought or homemade)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 dried guajillo chiles, stems and seeds removed
- 1 dried ancho chile, stem and seeds removed
- 1 cup water (for soaking chiles)
- 1 tbsp apple cider vinegar
- 4 large flour tortillas
- 2 cups shredded Oaxaca or Monterey Jack cheese
- 2 tbsp vegetable oil, divided
- 1/4 cup chopped cilantro (for garnish)
- 1 small white onion, finely diced (for garnish)
Instructions
- Prep the Chiles: In a small bowl, cover the dried guajillo and ancho chiles with hot water. Let soak for 10 minutes to soften. Drain and discard the water.
- Blend the Sauce: In a blender, combine the soaked chiles, diced tomatoes, garlic, apple cider vinegar, birria seasoning, cumin, smoked paprika, oregano, salt, and black pepper. Blend until smooth. Add a little beef broth if needed to help blending.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the quartered onion and cook for 2-3 minutes until softened. Add the beef chunks and cook until browned on all sides, about 5 minutes.
- Simmer the Birria: Pour the blended sauce and beef broth into the pot with the beef. Stir well to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the beef is tender and easily shreds with a fork.
- Shred the Beef: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir to coat in the sauce. Simmer for an additional 5 minutes. Reserve 1 cup of the consommé for dipping.
- Assemble the Quesadillas: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place a tortilla in the skillet and sprinkle 1/4 of the shredded cheese evenly over half of the tortilla. Top with 1/4 of the shredded beef. Fold the tortilla in half to cover the filling.
- Cook the Quesadillas: Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted. Repeat with the remaining tortillas, cheese, and beef, adding more oil to the skillet as needed.
- Serve: Slice each quesadilla into wedges and serve hot with the reserved consommé for dipping. Garnish with chopped cilantro, diced onion, and lime wedges.
