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  • Writer's pictureAlina Gersib
    • Oct 7, 2022
    • 2 min read

Easy Birria Beef Quesadillas



Tangy, salty, and a good amount of spice, these Birria beef quesadillas are a treat! Frying the tortillas in a bit of fat from the stew brings a beautiful orange hue to the presentation. A great mixture of flavors, when you add a squeeze of lime lime, a sprinkle of chopped white onion, and some fresh cilantro, the dish is taken to a whole new level. Enjoy!


Birria Beef Quesadillas
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Makes 6 servings

Preparation Time: 15 minutes + 2 hours to marinade

Cook Time: 1 hour



Ingredients for meat:

*1/2 pound of sirloin

*2 pounds of chuck roast

*1 tablespoon salt

*2 teaspoons pepper

*1/2 teaspoon cumin


Ingredients for the marinade:

*1 tablespoon oil

*1/2 large white onion, sliced

*3 tomatoes, roughly chopped

*5 cloves of garlic, diced

*1/2 teaspoon black pepper

*1 teaspoon dried oregano

*1/2 teaspoon chili powder

*1 tablespoon ancho chili powder (can sub smoked paprika)

*1/2 teaspoon dried thyme

*1 teaspoon ground cumin

*1/4 teaspoon ginger

*1 can chipotle peppers in adobe (7 ounces)

*1/4 cup apple cider vinegar

*3 cups of water


Ingredients for stew:

*2 bay leaves

*1/2 cinnamon stick

*2 cloves


For serving:

*White onion, chopped

*Cilantro

*Queso fresco

*Lime


Preparation:

*Season the meat with salt, pepper, and cumin.

*In a frying pan, add 1 tablespoon of oil and sauté the onion and tomatoes until they are browned. Next, add the garlic, black pepper, oregano, ancho chili powder, chili powder, and thyme, stirring for 3 additional minutes.

*In a blender combine the onion and spice mixture, cumin, ginger, chipotle peppers in adobe, apple cider vinegar, and water. Blend until smooth.

*Place meat in a large bowl and cover with the sauce. Marinate for anywhere from 2 hours-overnight.

*After the meat is marinated, place it and all of the marinade into the pot of the pressure cooker. Add the bay leaves, cinnamon stick, and cloves.

*Set to high pressure for 45 minutes then allow to release pressure naturally for 5 minutes, followed by the quick pressure release. Spoon some of the fat off of the top of the stew and place in a frying pan.

*Shred meat and remove any bones.

*Rotate a tortilla through the fat and place some of the beef and Queso Fresco inside. Fry until crispy.

*Top with cilantro, onion, and a squeeze of lime. Enjoy!

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