These delectable quesadillas boast a luscious filling of tender shredded beef, cheese, onion, cilantro, and jalapeno peppers, all enveloped in the succulent juice from slow-cooked meat. Get ready for a delightful and messy culinary adventure that’s bound to impress your taste buds! Elevate the experience with my slow cooker shredded beef recipe.
Exploring Birria’s Roots
Birria, a traditional stew seasoned with spices like chili powder, cumin, and oregano, typically features beef or goat. In this modern twist, shredded beef takes center stage, offering a flavorful alternative to the classic dish. Served alongside consommé broth, these birria quesadillas emerge as a unique and mouthwatering culinary delight, combining tradition with innovation.
Ingredients & Substitutions
Gather these components for the perfect birria quesadillas experience:
- Meat: Opt for precooked shredded beef from supermarkets if you prefer a convenient alternative.
- Tortillas: Seek large flour tortillas for the quesadillas, or venture into crafting your homemade tortillas for an authentic touch.
- Cheese: Monterey Jack cheese shines in these quesadillas, but feel free to explore your favorite or a cheese blend, ensuring quick melting. Shredding your cheese enhances the experience.
- Cilantro: While cilantro adds a refreshing touch, consider trying a small amount first if you’re not a fan.
- Jalapeno Peppers: Tailor the spice level by choosing younger jalapenos without white streaks for milder heat.
Can I Prepare Birria Quesadillas in Advance?
Absolutely! Two approaches offer convenience: prepare the birria stew or shredded beef up to two days ahead, storing it in the refrigerator until assembly. Alternatively, assemble the quesadillas, wrap them in plastic, and refrigerate. When ready, heat them in a skillet or air fryer for a quick and flavorful treat.
Air Fryer Magic for Quesadilla Perfection
Yes! Preheat the air fryer to 400°F. Dip tortillas in shredded beef juice, fill as per the recipe, and air fry for 4-6 minutes, flipping halfway. The result: melted cheese and crispy tortillas.
Freezing the Quesadilla Delight
While best enjoyed fresh, freezing is an option. Cool the quesadilla, wrap it in plastic or foil, and store in a freezer-safe container for up to 3 months. Label and date for easy retrieval. Reheat in the oven, skillet, or air fryer, acknowledging potential textural changes upon reheating.
Ingredients
- 1 cup shredded beef juice, warmed (from the meat preparation)
- 4 large (10 inches each (25 centimeters)) flour tortillas
- 2 cups Monterey Jack cheese, shredded, divided
- 2 cups shredded beef, divided
- 1 medium white onion, diced, divided
- ¼ cup freshly chopped cilantro, divided
- 2 tablespoons jalapeno peppers, diced, divided
Instructions
- Heat a large skillet over medium heat.
- Coat the pan with ¼ cup shredded beef juice, reserving the rest for dipping.
- Add a flour tortilla to the skillet, flipping to cover both sides in the sauce.
- Top one side with ½ cup Monterey Jack cheese, ½ cup shredded beef, 2 tablespoons onion, 1 tablespoon cilantro, and ½ tablespoon jalapeno peppers.
- Fold the tortilla in half. Cook for 3-5 minutes on each side until the cheese melts and the tortillas turn golden brown and crispy.
- Repeat with the remaining ingredients to create 4 quesadillas.
- Slice each quesadilla into 3-4 wedges. Serve with extra shredded beef juice for dipping. Enjoy!
Notes:
Recipe for Lazy Man’s Birria (Shredded Beef) is easy to make and ideal for these quesadillas.
