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Beef Birria Quesadillas
This dish may be known worldwide now, but it originally hails from Chef Santiago's hometown. Birria is a Mexican speciality made with meat that's braised for hours in a flavorful broth, then typically served at special events in the form of tacos. Chef wanted to mix things up and build his rich beef birria into decadent quesadillas packed full of creamy Oaxaca & mozzarella cheeses. To take things over the top, the quesadillas are accompanied by the flavorful broth that the beef cooked in. Served with a creamy avocado sauce and simple red cabbage slaw to cut through all that richness, this is a truly spectacular dish that you will—without a doubt—love.
Nutritional facts
Protein
66g
Carbs
51g
Calories
750
Fat
35g
Ingredients
Dried Morita Chile, Bay Leaf, Oregano, Carrots, Beef Brisket, Plum Tomato, Avocado Oil, Marjoram, Black Pepper, Cumin, Cilantro, Corn Tortilla, Garlic, Mozzarella Cheese, Cinnamon, Onion, Kosher Salt, Clove, Cucumber, Jalapeno Peppers, Cabbage, Guajillo Chile, Chicken Base, Apple Cider Vinegar, Lime Juice, Thyme, Tomatillo, Oaxacan Cheese, Red Cabbage, Avocado, Ancho Powder, Canola Oil, Canned Tomato, Pasilla Pepper Powder
Reviews
4.5
Based on 4637 reviews
Cindy Onofrietti · 12/24/24
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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