Beef Birria Quesadillas
This dish may be known worldwide now, but it originally hails from Chef Santiago's hometown. Birria is a Mexican speciality made with meat that's braised for hours in a flavorful broth, then typically served at special events in the form of tacos. Chef wanted to mix things up and build his rich beef birria into decadent quesadillas packed full of creamy Oaxaca & mozzarella cheeses. To take things over the top, the quesadillas are accompanied by the flavorful broth that the beef cooked in. Served with a creamy avocado sauce and simple red cabbage slaw to cut through all that richness, this is a truly spectacular dish that you will—without a doubt—love.
Nutritional facts
Protein
66g
Carbs
51g
Calories
750kcal
Fat
35g
Ingredients
Dried Morita Chile, Bay Leaf, Oregano, Carrots, Beef Brisket, Plum Tomato, Avocado Oil, Marjoram, Black Pepper, Cumin, Cilantro, Corn Tortilla, Garlic, Mozzarella Cheese, Cinnamon, Onion, Kosher Salt, Clove, Cucumber, Jalapeno Peppers, Cabbage, Guajillo Chile, Chicken Base, Apple Cider Vinegar, Lime Juice, Thyme, Tomatillo, Oaxacan Cheese, Red Cabbage, Avocado, Ancho Powder, Canola Oil, Canned Tomato, Pasilla Pepper Powder
Contains milk, wheat, soybeans.
Reviews
4.6
Based on 8108 reviews
used to love this. Sooo full of fat. hardly meat just gristly fat and not much of cheese, tomatoes. rethinking this
Michael · 08/30/25
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About Santiago Lopez
Chef Santiago Lopez is a native of Mexico. He's extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To Lopez, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. His love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. Over the years he has worked in different restaurants as manager and has worked his way up to executive chef in restaurants such as Gardenia, La Casa Agave, Vida Verde, and more. After 25 years in this beautiful profession, he has realized only one thing: He doesn't cook to live, he lives to cook
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