Birria Quesadilla
Layers of cheese and birria in a flour tortilla, toasted till golden and cut into wedges.
How to make it
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1
Cook the birria
Put the beef chuck in your pot, drop in 1 Birria Bomb and pour in 3-4 cups (720-960 ml) of water. Pressure cook on medium heat for about 45 minutes to 1 hour, until the beef pulls apart with a fork.
⏱ 45 min-1 hr -
2
Shred the beef
Shred the beef and keep the consommé warm.
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3
Layer it up
Put a flour tortilla in a hot pan. Add a layer of cheese, a layer of birria, then more cheese, and top with another tortilla.
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4
Toast
Cook until the tortillas are golden and the cheese melts, flipping halfway.
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5
Serve
Cut into wedges and serve with salsa or sour cream, and the consommé for dunking.
Measurements are a guide, so adjust the water and seasoning to your taste.
More with your Birria Bomb
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Birria Tacos
Pan-crisped tortillas packed with shredded birria, with a bowl of consommé on the side for dunking.
Birria Lumpia
A Filipino twist. Birria beef and melty cheese rolled in lumpia wrappers and fried golden.
Classic OG Pares
Tender brisket in a savory, garlicky sauce, topped with fried garlic, green onion and a squeeze of calamansi.
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