Intant Pot Birria Quesadillas
Birria quesadillas are a perfect blend of comfort and bold flavors, making them a must-try for your next meal! Whether you’re feeding a hungry family or looking for a fun new recipe to try, this dish will bring warmth, joy, and deliciousness to your table.
Ingredients
- 2 lbs beef chuck or short ribs
- 4 dried guajillo chilies seeded
- 1 tbsp ancho chili powder
- 1 onion chopped
- 4 cloves garlic minced
- 1 can Rotel
- 2 cups beef broth or water
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp cinnamon
- 2 bay leaves
- 1 tbsp apple cider vinegar
- Salt & pepper to taste
Instructions
Step 1: Prepare the Birria in the Instant Pot
- Toast the Chilies: Using the Sauté function, toast the dried chilies for about 30 seconds until fragrant. Remove and soak in 1 cup of boiling water for 5-10 minutes until soft.
- Blend the Sauce: In a blender, combine soaked chilies, rotel, onion, garlic, chili powder, cumin, oregano, cinnamon, and vinegar. Blend until smooth.
- Sear the Meat: Set the Instant Pot to Sauté (High), add oil, and sear the beef on all sides for 2-3 minutes per side.
- Pressure Cook: Pour the blended sauce over the meat, add broth, bay leaves, and season with salt and pepper. Close the lid, set the valve to Sealing, and pressure cook on High for 1 hour and 30 minutes.
- Natural Release: Let the pressure release naturally for 15 minutes, then manually release any remaining pressure.
- Shred & Strain: Remove the beef, shred it, and strain the broth (consomé) to serve on the side.
Step 2: Make the Quesadillas
- Dip & Cook: Dip a tortilla into the birria broth for extra flavor and place it on a heated skillet with a little oil or butter.
- Assemble: Sprinkle a generous amount of shredded cheese on half the tortillas, then add shredded birria meat to them.
- Fold & Crisp: To make the quesadillas you'll sear the other tortillas and add a small layer of cheese. Then flip onto the meat and cheese tortilla.
- Cook for 2-3 minutes per side, until golden brown and crispy.
- Repeat & Serve: Repeat with remaining tortillas, then serve with warm consomé for dipping.
Notes
Serving Tips & Variations
✔ Top with fresh cilantro, diced onions, and a squeeze of lime.✔ For extra crispy quesadillas, cook in a cast-iron skillet.
✔ Love spice? Add an extra chipotle or a pinch of cayenne to the broth.
✔ Leftover birria? Use it for tacos, burritos, or even ramen!