Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe
Start your day with this rich and flavorful Birria-Style Breakfast Quesadilla with Consommé Dipping Sauce Recipe. Combining tender birria-spiced eggs, melted cheese, and warm tortillas, this dish brings the bold flavors of traditional birria to your morning table. Perfect for a hearty breakfast or brunch.
Servings: 4 servings
Calories: 580kcal
Ingredients
- 1 lb boneless beef chuck roast, cut into small cubes (or substitute with 2 cups shredded cooked chicken for quicker prep)
- 2 tbsp olive oil
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 2 tbsp birria spice blend (store-bought or homemade: 1 tsp each cumin, smoked paprika, oregano, and ½ tsp each cloves, cinnamon, and cayenne)
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 2 dried guajillo chiles, stems and seeds removed
- 1 dried ancho chile, stem and seeds removed
- 1 tsp salt
- 1 tsp black pepper
- 8 large eggs
- 1 cup shredded Oaxaca cheese (or mozzarella)
- 4 large flour tortillas
- 2 tbsp butter
- 1 small bunch cilantro, chopped (for garnish)
- 1 medium lime, cut into wedges (for serving)
- 1 avocado sliced (optional, for serving)
Instructions
- Prepare the Birria Consommé: In a large pot, heat 1 tbsp olive oil over medium heat. Add the cubed beef chuck roast and sear until browned on all sides, about 5 minutes. Remove the beef and set aside.
- In the same pot, add the remaining 1 tbsp olive oil. Sauté the chopped onion until softened, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the birria spice blend and cook for 1 minute. Add the diced tomatoes, beef broth, guajillo chiles, and ancho chile. Return the beef to the pot and bring to a simmer. Reduce heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
- Remove the chiles from the pot and blend them with 1 cup of the cooking liquid until smooth. Return the blended mixture to the pot and stir well. Season with salt and pepper. Simmer uncovered for an additional 5 minutes. Strain the consommé and reserve the beef for the quesadillas.
- Prepare the Quesadillas: In a bowl, whisk the eggs and season with salt and pepper. Heat a non-stick skillet over medium heat and melt 1 tbsp butter. Pour in half the eggs and scramble until just set, about 2 minutes. Remove and repeat with the remaining eggs.
- Shred the reserved beef and mix it with the scrambled eggs. Lay out the flour tortillas and divide the egg-beef mixture evenly among them. Top each with ¼ cup of shredded Oaxaca cheese. Fold the tortillas in half to form quesadillas.
- Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, until golden brown and the cheese is melted. Repeat with all quesadillas.
- Serve: Slice the quesadillas into wedges and serve hot with the reserved birria consommé for dipping. Garnish with chopped cilantro, lime wedges, and avocado slices if desired.
Notes
Pro Tips: For extra crispiness, cook the quesadillas in a well-heated cast-iron skillet. Use leftover birria consommé as a base for soups or stews. If you prefer a spicier kick, add diced jalapeños to the egg mixture. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness. Variations: Swap the Oaxaca cheese for Monterey Jack or cheddar. Add sautéed bell peppers or chorizo for extra flavor.