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Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe, easy birria-style breakfast quesadilla recipe, homemade birria breakfast quesadilla, best birria-style quesadilla recipe, how to make birria breakfast quesadilla
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Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe

Start your day with this rich and flavorful Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe. Combining tender, spiced shredded beef with melted cheese in a crispy tortilla, this dish brings the bold flavors of birria to your morning table. Perfect for a hearty breakfast or brunch.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American, Mexican
Servings: 4 servings
Calories: 580kcal

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.

Notes

Pro Tips: For extra crispiness, cook the quesadillas in a cast-iron skillet. Use leftover birria beef for quicker prep. Let the consommé simmer longer for deeper flavor. Warm tortillas before assembling to prevent cracking.Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave. Consommé can be stored separately for up to 5 days.Variations: Swap beef for shredded chicken or pork. Add scrambled eggs inside the quesadilla for extra protein. Use corn tortillas for a gluten-free option.