Birria quesadilla served with a side of consome for dipping.
Where this dish comes from
The birria quesadilla applies the quesabirria technique to the quesadilla format — a large flour or corn tortilla filled with shredded birria and Oaxacan cheese, then cooked on a consommé-fat-dipped griddle so the exterior turns red and crispy in the same way as the taco. The result is a larger format of the same dish, cut into wedges, with consommé for dipping.
4 large flour tortillas (10 inch) or 8 corn tortillas
Consommé fat (skimmed from the top of the consommé)
2 cups shredded birria
200g Oaxacan string cheese, pulled
1/2 white onion finely diced, 1 cup fresh cilantro
Salsa verde, hot consommé in a cup
2 limes quartered
Instructions
1
Heat a griddle or large cast iron over medium-high.
2
Brush or dip the exterior surfaces of the flour tortilla in consommé fat.
3
Place fat-coated side down on the griddle. Add pulled Oaxacan cheese to one half. Add shredded birria on top of the cheese. Fold over. Press firmly with a spatula.
4
Cook until the exterior is red-tinged and crispy and the cheese is fully melted — about 2 minutes per side.
5
Cut into 4–6 wedges. Arrange showing the pulled cheese at the cut edges.
6
Diced white onion and cilantro. Lime wedge. Salsa verde. Consommé in a cup for dipping.