Beef Birria Quesadillas
A fusion of Thai and Mexican cuisine, these Beef Birria Quesadillas are a unique twist on traditional quesadillas. The slow-cooked beef birria filling is wrapped inside a crispy Thai-style omelette.
Ingredients
- ●1 cup, shredded oozy cheese
- ●1 cup, cooked beef birria
- ●4-6 mexican tortillaspreferably day-old tortillas
- ●1/4 cup mexican cremafor serving
- ●1/4 cup chopped cilantrofor serving
- ●1/4 cup sliced radishesfor serving
- ●1 sliced limefor serving
- ●2 tsp Thai red curry pastefor beef birria
- ●2 cups beef brothfor beef birria
- ●2 lbs beef short ribsfor beef birria
Instructions
- 1
In a large Dutch oven or pot, heat 2 tbsp of oil over medium-high heat.
- 2
Sear the beef short ribs until browned on all sides, about 5 minutes per side.
- 3
Remove the beef from the pot and set aside.
- 4
Add another 2 tbsp of oil to the pot and swirl to coat.
- 5
Add the Thai red curry paste and cook for 1-2 minutes, until fragrant.
- 6
Add the beef broth and bring the mixture to a boil.
- 7
Return the beef to the pot and simmer for 2-3 hours, or until tender.
- 8
Shred the beef with two forks and strain the broth to remove excess fat.
- 9
In a large skillet, melt 1 tbsp of butter over medium heat.
- 10
Add 1 tortilla to the skillet and sprinkle with shredded cheese.
- 11
Add a spoonful of beef birria to one half of the tortilla.
- 12
Fold the tortilla in half to enclose the filling.
- 13
Cook for 2-3 minutes, until the tortilla is crispy and the cheese is melted.
- 14
Flip the quesadilla and cook for an additional 2 minutes.
- 15
Repeat with the remaining tortillas and filling.
- 16
Cut the quesadillas into wedges and serve with mexican crema, chopped cilantro, sliced radishes, and a lime wedge.