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Birria Quesadilla Bites
Serves 5 |
Quesadillas just got a lot better!
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Ingredients:
| 1 dried pasilla chili |
| 2 dried ancho chilies |
| 4 dried guajillo chilies |
| 4 cloves garlic, minced |
| 1 white onion, quartered |
| 1 teaspoon oregano |
| 2 teaspoons cumin |
| 2 tablespoons white vinegar |
| 3 cups beef broth, divided |
| 2 lb beef chuck roast |
| 1 bay leaf |
| 10 small tortillas, flour or corn |
| 2 cups shredded Oaxaca cheese |
| Vegetable oil, for frying |
Directions:
- Soak the pasilla, ancho, and guajillo chilies in hot water for 10 minutes.
- Transfer the chilies to a mixing bowl. Add the garlic, onion, oregano, cumin, white vinegar, and 1 cup of beef broth. Mash together to form a paste.
- Add the beef chuck roast to the bowl and coat with the chili paste mixture. Let marinate for 2 hours or overnight.
- Place the beef chuck roast into a slow cooker. Pour in the remaining 2 cups of beef broth and add the bay leaf. Place the lid on top and lock it to seal shut. Cook for 6-8 hours on low, until tender.
- Remove the roast from the slow cooker. Use forks or other utensils to shred the meat.
- Arrange the tortillas on a working surface. Place a small amount of shredded cheese and birria meat on half of each tortilla. Fold the tortillas in half.
- Pour a small amount of vegetable oil into a skillet. Bring to medium heat. Cook each quesadilla until the cheese is melted and the tortillas are golden brown.
- Transfer the quesadillas to a plate to cool for a few minutes. Cut into wedges. Enjoy!
| Main Ingredient: | Chuck Roast |
| Cooking Method: | Slow Cooker, Stovetop |
| Course: | Lunch, dinner, snack |
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