Cheesy Birria Quesadilla Tacos – Stay at Home Mum



Time Needed

20 mins Prep

5 mins Cook



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  • 10
    Dried Chillies
    a mix of guajillo, morita and pasilla
  • 1/4 cup
    Vegetable Oil
  • 2 kg
    Beef Brisket
  • 2 kg
    Beef Shanks
  • 2 pinch
    and some salt
  • 6
    Garlic Cloves
  • 1
    Dried Oregano
  • 1
    Cinammon Stick
  • 9
  • 1 tsp
    Cumin Seeds
  • 2
    Roma Tomatoes
    cut in half
  • 3 tbsp
    White Wine Vinegar
  • 1
    White Onion
    large one, quartered
  • 3
    Bay Leaves
  • 6
    Corn Tortillas
  • 4 cups
  • 1
    a handful, for topping
  • 2 cups
    Mozzarella Cheese

Nutrition Information

Qty per
188g serve
Qty per
Energy 390cal 207cal
Protein 8.3g 4.4g
Fat (total) 5.5g 2.9g
 – saturated 2.58g 1.37g
Carbohydrate 20g 11g
 – sugars 7.5g 4g
Dietary Fibre 5.5g 2.9g
Sodium 165mg 88mg

Nutritional information does not include the following ingredients: vegetable oil, beef brisket, beef shanks, pepper, garlic cloves, dried oregano, cinammon stick, cumin seeds, Roma tomatoes, corn tortillas

Please Note – Nutritional information is provided as a guide only and may not be accurate.

One bite of these Cheesy Birria Quesadilla Tacos and you will definitely get the hype.

You’ll also think all the chopping and searing and simmering etc is worth it.

LET ME JUST SAY, that this recipe entails you to use a blender, a pot, a pan, and the oven so yes there will be lots to wash afterward that I was bitching about it the entire time.

But WTAF it was all worth it! Just try out Cheesy Birria Quesadilla Tacos and you would agree with me as well.

Don’t want it to be cheesy?

You can just forget the mozzarella ingredient – I do not why you would do that to yourself though.

If you’ve been on Tiktok then I am pretty sure you’ve noticed several versions of this recipe. I must say – all paths lead to incredible deliciousness but here’s our version. We know you’ll love it!

Cheesy Birria Quesadilla Tacos | Stay At Home Mum

More Recipes To Try:


  1. Take a wide and deep pot that comes with a lid and heat on medium then add in the chillies. Dry heat or toast the chillies to let activate oils and maximize the flavours of these. Just for 2 minutes – make sure you don’t burn them! – and then set aside in a bowl.

  2. Pour hot boiling water enough to submerge the chillies and soak for 15 minutes. Doing this will help hydrate the chillies.

  3. After 15 minutes or more, add a cup of cold water to the bowl just to make the liquid less hot then cut off the stems of the chillies.

  4. Put the chillies into a blender and 1/2 of the liquid from the bowl, along with the tomatoes, garlic, cinnamon, oregano, cumin seeds, whole cloves and white wine vinegar.

  5. Blend for 1 minute or until it attains the texture of a paste then set aside.

  6. Using the same pot earlier, turn the heat to medium high then add vegetable oil.

  7. Now, heavily season the beef with salt and pepper, sear the beef shanks for 5-10 minutes, achieving that bit of dark brown color equally on all sides.

  8. Once done, set aside and then do the same to the beef brisket.

  9. Once done, lower the heat and then add in the beef shanks, some bay leaves, half on the onion and the paste. Add water enough to cover the contents of the pan and then add a pinch of salt.

  10. While waiting for the stock to simmer, preheat oven to 180C.

  11. Once done, cover the pot and then place inside the preheated oven. Braise for 4 hours or until fork tender.

  12. Remove beef and place on a colander, remove bones, bay leaves and onion.

  13. PS. Do not throw away the broth!

  14. Shred the beef and set aside.

  15. Take a flat pan and put it on low heat. Coat with some oil.

  16. Take one corn tortilla, dip it into the broth (or consomé) and then place on the pan to sear. Put some mozzarella on top of the tortilla then watch it melt, then next to it put in two spoonfuls of shredded beef.

  17. After a minute, take the seared shredded beef, place it on one side of the tortilla, top with white onion and some cilantro.

  18. Close the taco and sear on both sides until the tortilla becomes slightly orange.

  19. Repeat the same steps until you have 6 quesadilla tacos and then place some of the consomé on a saucer or dipping bowl.

  20. Serve while slightly hot and dip it on the consomé!

  • If you can’t find any chillies, you can use dried chilli flakes instead.


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