Jump to Recipe

There are some recipes you make once and immediately know they’re going into the regular rotation. These birria quesadillas are one of those recipes.

I made them for dinner, handed one to Blake for the official taste test, and after the first “Mmm,” he immediately went back for a second bite. 😂 That was pretty much all the review I needed.

They’re crispy and buttery on the outside, loaded with tender shredded birria and melted Colby Jack, and served with the birria sauce for dipping. I also add white onion and cilantro to mine because, in my opinion, they make everything better.

And yes, the roast takes a while to cook, but most of that time is completely hands-off. Once it’s in the oven or Crockpot, you pretty much leave it alone until it’s fall-apart tender.

Even better, this is a recipe we can make while we’re camping. When we’re at the camper, I use our Ninja Dutch oven-style Crockpot so I can brown the roast right in it and then switch it over to slow cook.

Really good food and one less pan to wash at the camper? I’m in. 😂

Why I Use Shoulder Roast for Birria

You can absolutely use a chuck roast for this recipe, but I prefer shoulder roast.

I’ve found that shoulder roast usually has less fat for me to deal with once the meat is cooked. Chuck roast will still taste delicious, but you’ll probably have a little more work to do when it’s time to remove the fat and shred the meat.

Either works. I just reach for shoulder roast when I have the choice.

---

Save This Recipe for Later 🤎

Not making it tonight? Save it to Pinterest so you can find it when you’re ready.

Making it tonight? Keep scrolling and make it with me. ↓

Want the printable version?

You’ll find my one-page printable recipe card at the bottom of the post, where you can save or print it for later.

---

Lauren’s Birria Quesadillas

For the Birria Roast

• 2–3 lb shoulder roast
  You can substitute chuck roast, but it typically has more fat and may take a little more work to clean up after cooking.
• 2 tsp chili powder
• 1½ Tbsp cumin
• 1 Tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp oregano
• 2 tsp garlic salt
• 1 tsp black pepper
• 2–3 Tbsp oil of choice
  I use garlic olive oil.
• 1 (28 oz) can fire-roasted tomatoes, crushed or diced
• 1 (32 oz) carton beef broth, or enough to cover the roast

For the Quesadillas

• Flour tortillas, store-bought or homemade
  For this batch, I used La Banderita Organic 6-inch flour tortillas.
• Colby Jack cheese
• Shredded birria
• Chopped white onion
• Fresh cilantro
• Butter, for pan-frying
• Birria sauce, for dipping
• Green sauce, optional but highly recommended

Dutch Oven Instructions

Season one side of your roast with garlic salt and pepper. Flip it over and season the other side.

Add your oil to a Dutch oven and heat it over medium-high heat on the stovetop. Once it’s hot, add the roast and brown it well on all sides.

Don’t skip this part. Browning the meat adds so much flavor.

Once the roast is browned, add the fire-roasted tomatoes, chili powder, cumin, smoked paprika, garlic powder, onion powder and oregano.

Pour in enough beef broth to cover the roast.

Put the lid on your Dutch oven and transfer it to a 275°F oven for about 6 hours, or until the roast is fall-apart tender.

Crockpot Instructions

If you’re making this in a Crockpot, I still recommend browning the roast first.

Brown the roast on all sides in a Dutch oven or skillet on the stovetop, then transfer it to your Crockpot.

Add your fire-roasted tomatoes, seasonings and enough beef broth to cover the roast.

Slow cook until the meat is fall-apart tender. I recommend starting to check it at around 6 hours.

Making Birria While Camping

This is where our Ninja Dutch oven-style Crockpot comes in handy.

When we’re camping, I can brown the roast directly in the Ninja first. Once it’s browned on all sides, I add the tomatoes, seasonings and beef broth, then switch it over to Slow Cook.

Same recipe. One less pan to wash at the camper. That’s a win. 😂

Finish the Birria + Dipping Sauce

Once the roast is fall-apart tender, remove it from the cooking liquid.

Remove any remaining fat from the meat and shred it.

Next, skim the excess fat and grease from the top of your cooking liquid. Add garlic salt to taste.

Use an immersion blender or carefully transfer the liquid to a regular blender and blend until smooth.

If your sauce is thicker than you’d like, add a little more beef broth until it reaches the consistency you want.

Personally, I don’t mind mine a little thicker.

Taste it before you’re done. This is the time to adjust your seasonings if it needs anything.

Make the Birria Quesadillas

Now for the best part.

Add shredded birria and Colby Jack cheese to your flour tortilla. I also like to add chopped white onion and cilantro inside mine.

Add a little butter to a skillet and pan-fry the quesadilla until the tortilla is golden and crispy and the cheese is completely melted.

Serve them hot with a bowl of the birria sauce for dipping.

And if you like green sauce, do not skip it.

It’s probably my favorite part.

If your local taco shop makes a really good green sauce, buy some there. Otherwise, I use MNMLST creamy spicy salsa.

---

A Note From Lauren

I don’t usually measure my seasonings. I eyeball them, so these measurements are my best estimate.

If you’re a seasoned cook, sprinkle until it feels right. 😂

If you prefer measurements, follow mine above. Once you’ve blended the dipping sauce, taste it and adjust your seasonings as needed.

That’s one of my biggest things with cooking: taste your food.

Recipes give you a starting point, but you’re the one eating it. Make it taste good to you.

And these birria quesadillas? They’re definitely going in our regular dinner rotation. 🔥

-Lauren + Blake
Good food. Real life. Building a life we love, with Jesus leading the way.