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.
Total Time
205 minutes
Prep Time
25 minutes
Cook Time
180 minutes
Ingredients per serving
1
Avocado, Hass
0.85 oz1
Avocado Oil
0.05 oz1
Yellow Onion
0.05 oz1
Peeled Garlic
0.03 oz1
Cilantro
0.21 oz1
Jalapeno Pepper
0.05 oz1
Kosher Salt
0.01 oz1
Tomatillo
0.43 oz1
Lime Juice, Bottle
0.05 oz1
Yellow Onion
0.28 ozPreparation
1. Guacamole Cream
Blend all ingredients until smooth. Adjust seasoning with salt if necessary. Refrigerate until ready to serve.
2. Cabbage Salad
Finely slice the cabbages, onion, and cucumber. Dice the tomato. Toss all vegetables together in a large bowl with salt. Chill until ready to serve.
3. Brisket Braised
Preheat the oven to 325°F (163°C). Sear the brisket in canola oil over medium-high heat until browned on all sides. Add the remaining ingredients, except the spices and herbs, and bring to a simmer. Cover and braise in the oven for 3-4 hours, until the meat is tender. Shred the brisket and set aside.
4. Quesadillas
Heat a skillet over medium heat. Place a tortilla in the skillet and sprinkle with Oaxaca and mozzarella cheese. Add a portion of the braised beef brisket. Fold the tortilla and cook until the cheese is melted and the tortilla is golden brown, flipping as needed. Repeat with the remaining tortillas and ingredients.
Nutritional facts
Protein
95g
Carbs
50g
Calories
50kcal
Fat
54g
Reviews
4.6
Based on 20 reviews
10/20/25
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