Birria Quesadillas

Chef: The Tradie BBQ

INGREDIENTS
500g Beef Chuck Steak, Cubed
12 Dried Guajillo Chiles
5 Dried Ancho Poblano Chiles
1/2 tsp Whole Peppercorns
1 Cinnamon Stick
100g Can Chipotle in Adobo
2 Roma Tomatoes
1 Medium Onion, Quartered
4 Bay Leaves
5-6 Cloves Garlic
1 tsp Dried Mexican Oregano
1 tsp Ground Cumin
2 Cups Beef Stock
Salt & Pepper
Oil

To Serve
5-6 Farrah’s Burrito Tortillas
1 Medium Onion, Chopped
1 Bunch Fresh Coriander
2 Cups Mozzarella Cheese   

METHOD

  1. Preheat smoker to 275°F/135°C.

  2. Pat beef chuck steak dry with a paper towel. Slice into thirds, then generously season with salt and pepper. Place onto smoker and cook until the bark has set (when the seasoning doesn’t come off when touched). Remove into a tray and set aside, loosely covered with foil. 

  3. Remove deflector plate (if your smoker as one), then return the cooking grates, and place Dutch oven onto the grill.

  4. Add dried chiles and cinnamon to the pot and toast for a few minutes until fragrant. Add tomatoes and onions, cover completely with water, then bring to the boil over high heat. Reduce to low, cover, and simmer for 10 minutes.

  5. Using a slotted spoon, transfer softened ingredients to a large blender. Add 1 cup of the chilli-soaked cooking water, beef stock, vinegar, garlic, cumin, and oregano. Blend until completely smooth. Strain into a foil tray or gastro pan, removing and discarding any solids.

  6. Place smoked meat into Dutch oven to join the birria sauce, cover with lid, and cook until the meat falls apart tender, roughly 2 hours. 

  7. Once impossibly tender, shred the beef and mix throughout the birria sauce.  

    To Build

  8. Heat a flat top bbq or large frying pan to a medium-low heat.

  9. Dip Farrah’s Burrito Tortilla into the birria sauce, then place onto grill. Spread a generous amount of pulled meat over half the tortilla, followed by a sprinkle of cheese, diced onion, and coriander. Fold the other half of the tortilla over the fillings, then cook gently. After a few minutes, flip the quesadilla and continue to cook for another few minutes until the cheese is beautifully melted.

  10. Slice the quesadilla into four and serve with a dish of birria sauce. Don't be afraid to dip!

  • If you don't have a smoker or bbq, don't worry! You can still try this at home, simply...
    • Season then sear the meat in a large pot.  
    • Remove, then complete steps 5 and 6 as above.
    • Return the meat to the pot, cover, and cook in the oven until the meat falls apart.
    • Build your tacos (step 9) in a non-stick pan and enjoy!
  • Follow @thetradiebbq on Instagram for more delicious recipes!