Birria Quesadilla With Wagyu Beef: The Ultimate Cheese Pull

Birria quesadillas are the recipe that made me understand what all the fuss was about with this whole trend. A tortilla dipped in rich, deep red fat, griddled until it's crackling on the outside, folded around shredded wagyu and melted cheese, then served alongside a little cup of consomme for dipping. It's messy, it's rich, and it disappears off the plate faster than almost anything else I make. If you've never had one, this is worth the time it takes.

Also Read: Authentic Mexican Birria With American Wagyu Beef

Why Wagyu Brisket Makes Such Good Birria

Birria was traditionally made with goat, but beef brisket has become the standard in most of the United States, and for good reason. Our Wagyu Beef Brisket is built for exactly this kind of long, slow braise. The heavy marbling breaks down over hours of low heat and enriches the braising liquid itself, which becomes the consomme you'll be dipping your quesadilla into later. This is not a dish to rush. The reward for the wait is a broth that tastes like it took two days to make.

Ingredients

For the birria (makes about 8 quesadillas):

• 4 to 5 pounds Wagyu Beef Brisket, cut into large chunks
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 chipotle chile in adobo sauce
• 1 white onion, quartered, plus more finely diced for garnish
• 6 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 cinnamon stick, optional
• 6 cups beef broth
• Sea salt, to taste

For the quesadillas:

• 16 small corn tortillas
• 3 cups shredded Oaxaca or mozzarella cheese
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions

1. Toast the guajillo and ancho chiles in a dry skillet for about a minute per side, until fragrant. Soak them in hot water for 15 minutes, then drain.
2. Blend the soaked chiles, chipotle, quartered onion, garlic, cumin and oregano with a cup of the beef broth until smooth. Strain through a fine mesh sieve.
3. Season the brisket generously with sea salt. Place it in a slow cooker or Dutch oven with the chile sauce, remaining beef broth, bay leaves and cinnamon stick if using. Cover.
4. Cook on low for 8 to 10 hours, or until the brisket shreds easily with a fork.
5. Remove the meat and shred it, discarding the bay leaves and cinnamon stick. Skim the layer of orange fat that rises to the top of the consomme and reserve it separately in a shallow dish.
6. Heat a griddle or wide skillet over medium heat. Dip a tortilla into the reserved fat on both sides, then lay it flat on the griddle.
7. Sprinkle cheese and a generous portion of shredded meat over half the tortilla. Fold the other half over the top.
8. Cook for 2 to 3 minutes per side, pressing down gently, until deeply golden and crisp on both sides and the cheese has fully melted.
9. Repeat with the remaining tortillas. Serve each quesadilla alongside a small cup of hot consomme for dipping, along with diced onion, cilantro and lime.

Also Read: American Wagyu Brisket Cantonese Style Stew With Rice

Where This Wagyu Actually Comes From

Wagyu genetics trace back to Japan, and that lineage is exactly what gives the breed its exceptional marbling, the same marbling that makes this consomme so rich after a long braise. Our cattle are raised with ample space, a natural diet and a stress-free environment, with no added hormones and no antibiotics. It's a slower, more deliberate way of raising cattle, and it shows up most clearly in dishes like this one, where the meat has hours to give everything it has to the broth around it.

A Few Notes On Getting This Right

Don't skip skimming the fat off the consomme. That reserved layer is what gives the tortilla its deep red color and most of its flavor before it even hits the griddle. If you're short on time, this recipe also works beautifully with leftover birria from a previous batch, in which case you can skip straight to the quesadilla assembly step. Whatever you do, don't serve these without the consomme on the side. Dipping is not optional here, it's the entire point.

Reach Out To Our Helpful Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We're always here to help if you have questions about your meat, want help making selections, or are just looking for a few more cooking tips. Every time you call our office at 800-674-8426, you'll be connected directly with a team member right here in Santa Fe, New Mexico, where we're based.

Every cut is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice, and delivered straight to your doorstep. If this becomes a regular thing in your kitchen the way it has in mine, our full wagyu beef collection is worth exploring beyond just the brisket.

Frequently Asked Questions

Can I make birria in an Instant Pot instead of a slow cooker?
Yes. Pressure cook on high for about 60 to 75 minutes, then let the pressure release naturally before shredding the meat.

What if I can't find dried guajillo or ancho chiles?
Look for them in the international aisle of most grocery stores, or substitute two tablespoons of ancho chile powder mixed into the broth if dried chiles aren't available near you.

Why is my consomme thin instead of rich?
It likely needs more time. The broth thickens and deepens in flavor the longer the brisket braises, so resist the urge to shorten the cook time.

Can I freeze leftover birria?
Yes, both the shredded meat and the consomme freeze well for up to three months. Thaw fully before reheating for quesadillas.

What's the best cheese for birria quesadillas?
Oaxaca cheese is the traditional choice because it melts smoothly and pulls beautifully, though mozzarella works well as a substitute.

Check out our full selection of bison, elk, wild boar, lamb, grass fed beef and chicken. All of our high quality meat is handled the same way, from pasture to your door.