Spelt Beef Birria-Style Quesadillas Recipe, Step by Step

Name: Spelt Beef Birria-Style Quesadillas with Dipping Broth
Prep time: 30 min
Cook time: 3 h 16 min
Total time: 3 h 46 min
Yield: 4
Ingredients: 800 g beef chuck; 1 1/2 tsp fine sea salt; 1 tbsp neutral oil; 4 dried guajillo chiles; 2 dried ancho chiles; 500 ml hot water; 250 g ripe tomatoes; 150 g yellow onion; 4 cloves garlic; 2 tbsp apple cider vinegar; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp ground cinnamon; 2 whole cloves; 1/2 tsp black pepper; 2 bay leaves; 250 ml beef stock; 250 g white spelt flour; 1 tsp baking powder; 1/2 tsp fine sea salt; 3 tbsp neutral oil; 130 ml warm water; 250 g Oaxaca cheese; 40 g white onion; 15 g fresh cilantro; 2 limes

Chile-braised beef and melted cheese in soft, nutty spelt tortillas

Two crisp orange-red spelt quesadillas cut open beside a cup of dipping broth and lime wedges on a wooden board

Spelt beef birria-style quesadillas are folded spelt tortillas filled with chile-braised beef chuck and melted Oaxaca cheese. You crisp each one in a skillet and dip it in the warm braising broth.

The beef braises for 2 1/2 hours at 160 C / 320 F. The meat stays tender, and the sauce stays clean, with mild heat from guajillo and ancho chiles.

Spelt gives the tortillas a nutty, slightly sweet flavor. After a 20-minute rest the dough stays soft and rolls thin without a press.

The beef keeps 3 to 4 days in the fridge, so you can braise it ahead. On the day, you only roll, fill, and fry. The steps stay clear and the pace stays calm.

Why You’ll Love This Recipe

The beef braises in the oven with little attention
Beef and broth keep 3 to 4 days in the fridge
Spelt tortillas roll thin and stay soft without a press
Strained broth doubles as a dipping sauce and a soup base

Hand folding shredded chile beef and melted cheese into a spelt tortilla in a cast-iron skillet

Ingredient Notes

beef chuck: Chuck has enough fat and collagen to turn tender in a long braise. Boneless short rib works at the same 800 g weight.
dried guajillo and ancho chiles: Guajillo adds mild heat and a bright red color. Ancho adds a deeper, slightly sweet note. If you can’t find guajillo, use 2 extra anchos.
white spelt flour: White spelt keeps the tortillas soft and pliable. Wholemeal spelt works too, but add 1 to 2 tablespoons more water.
Oaxaca cheese: Oaxaca melts into long, stretchy strands. Low-moisture mozzarella is the closest substitute, and Monterey Jack gives a milder result.
apple cider vinegar: A small amount of vinegar softens the chiles and balances the beef fat. White wine vinegar is a fine swap.

Family dinner table with plates of quesadillas, small broth cups, cilantro, and linen napkins in warm window light

Print Recipe

Comfort Food

Spelt Beef Birria-Style Quesadillas with Dipping Broth

Difficulty: Medium Prep Time 30 mins Cook Time 196 mins Total Time 3 hrs 46 mins

Cooking Temp: 160 C Servings: 4 Estimated Cost: £ 6.50 Calories: 774

Best Season: all_year_round

Dietary:

C Contains Dairy C Contains gluten (spelt) C Contains meat E Egg-free H High Protein N Nut-free

Description

Chuck braises in a guajillo and ancho sauce until it shreds, then gets folded into homemade spelt tortillas with Oaxaca cheese and crisped in the skillet. The strained broth stays on the side for dipping.

Instructions

Braise the chile beef

Heat a 30 cm / 12-inch skillet over medium heat. Toast the guajillo and ancho chiles for 20 to 30 seconds per side until fragrant, then soak them in 500 ml hot water for 15 minutes.
Blend the soaked chiles with 250 ml of their soaking water, the tomatoes, onion, garlic, vinegar, cumin, oregano, cinnamon, cloves, and pepper until smooth.
Heat the oven to 160 C / 320 F. Season the beef with 1 1/2 tsp salt. Heat the oil in a 5-quart / 4.7 L Dutch oven over medium-high heat and sear the beef in two batches, 4 to 5 minutes per batch, until browned on at least two sides.
Return all the beef to the pot. Add the chile sauce, beef stock, and bay leaves, and bring to a simmer. Cover, transfer to the oven, and braise for 2 1/2 hours, until a chunk pulls apart with a fork and offers no resistance.

Make the spelt tortillas

While the beef braises, whisk the spelt flour, baking powder, and 1/2 tsp salt in a bowl. Add the oil and 130 ml warm water and mix, then knead for 2 minutes until smooth and slightly tacky. Add 1 tbsp water if it feels dry. Divide into 8 pieces of about 53 g each, cover with a towel, and rest for 20 minutes.

Finish and assemble

Lift the beef from the pot and shred it with two forks. Strain the braising liquid through a fine-mesh sieve into a 2-quart / 1.9 L saucepan and skim the red fat into a shallow dish. Toss the beef with 120 ml of the strained broth and keep the rest of the broth warm over low heat.
Roll each dough piece on a lightly floured surface to an 18 cm / 7-inch round about 2 mm thick. Cook two at a time in a dry 30 cm / 12-inch skillet over medium-high heat for 45 seconds per side, until pale brown spots form. Do not cook past this point, or the tortillas crack at the fold. Stack them in a clean towel.
Dip one side of a tortilla in the red fat and place it fat-side down in the same skillet over medium heat. Top half with about 30 g cheese, 60 g beef, and a little onion and cilantro, then fold over. Fry two at a time for 2 minutes per side, until crisp and deep orange-red with the cheese melted. Repeat for 4 batches in total.
Serve the quesadillas right away with about 120 ml warm broth per person in small cups, lime wedges, and extra onion and cilantro.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 774kcal

% Daily Value *
Total Fat 66g102%
Saturated Fat 24g120%
Trans Fat 1g
Cholesterol 215mg72%
Sodium 1500mg63%
Potassium 1100mg32%
Total Carbohydrate 52g18%
Dietary Fiber 9g36%
Sugars 6g
Protein 60g120%

Vitamin A 1500 IU
Vitamin C 15 mg
Calcium 450 mg
Iron 9 mg
Vitamin D 10 IU
Vitamin E 3 mg
Vitamin K 15 mcg
Thiamin 0.3 mg
Riboflavin 0.7 mg
Niacin 13 mg
Vitamin B6 0.9 mg
Folate 55 mcg
Vitamin B12 5.5 mcg
Phosphorus 950 mg
Magnesium 150 mg
Zinc 14 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Cut the beef into 5 cm / 2-inch chunks so it cooks evenly and shreds easily.
Keep the broth warm on low heat while you fry the quesadillas.
Cover the cooked tortillas with a clean towel so they stay pliable.
Shred the beef while it is warm, since cold braised beef is harder to pull apart.

Keywords: spelt quesadillas, birria-style quesadillas, beef birria, spelt tortillas, chile braised beef

Equipment

5-quart / 4.7 L Dutch oven with lid
30 cm / 12-inch skillet
blender
fine-mesh sieve
rolling pin
clean kitchen towel

Tips

Toast the dried chiles for 20 to 30 seconds per side until fragrant, then soak them in hot water for 15 minutes.
Sear the beef in two batches so the pieces brown instead of steaming, about 4 to 5 minutes per batch.
Skim the red fat from the strained broth and keep it in a shallow dish for dipping each tortilla.
Rest the spelt dough for 20 minutes so it relaxes and rolls out to an even 2 mm thickness.
Fry two quesadillas at a time in a 30 cm / 12-inch skillet over medium heat, 2 minutes per side.

Variations

Replace the beef chuck with boneless short rib at the same 800 g weight and braise it for the same 2 1/2 hours.
Use low-moisture mozzarella or Monterey Jack in place of Oaxaca cheese, at the same 250 g, for an easy-to-find option.
Serve the shredded beef in warm corn tortillas as tacos with broth on the side for a gluten-free plate.

Storage and Reheating

Birria-style beef keeps 3 to 4 days in the fridge when stored in its broth in an airtight container. Keep the spelt tortillas in a zip bag for the same 3 to 4 days. Quesadillas stay crisp only when you fill and fry them fresh, so store the parts separately.

To use the beef, warm it in its broth in a 2-quart / 1.9 L saucepan over medium-low heat for 8 to 10 minutes until steaming. Warm the tortillas in a dry skillet for 20 seconds per side before filling.

Freeze the beef in its broth for up to 3 months and the cooked tortillas, layered with parchment, for up to 2 months. Thaw both overnight in the fridge. A finished quesadilla loses its crisp shell as it cools, which is why the filling and tortillas are the make-ahead parts.

Serving Suggestions

Serve 2 quesadillas per person straight from the skillet, within 5 minutes of frying, while the shell is crisp and the cheese is molten. Pour about 120 ml of warm broth into a small cup for each plate.

Add lime wedges, chopped white onion, and cilantro on the side. A cabbage slaw dressed with lime juice adds crunch, and quick pickled red onions add acidity. The plate stays balanced.

For a family meal, set out the shredded beef, cheese, and tortillas and fry in batches. Refried beans or rice turn it into a full dinner.

File under beef birria birria-style quesadillas chile braised beef spelt quesadillas spelt tortillas

Frequently Asked Questions

Expand All:

How do I know when the beef for birria-style quesadillas is done?

The beef is done when a chunk pulls apart with a fork and offers no resistance. At 160 C / 320 F this takes about 2 1/2 hours with the lid on. If the center still feels firm, return the pot to the oven for 20 more minutes and test again.

Can I use all-purpose flour instead of spelt for the tortillas?

Yes, use the same 250 g of all-purpose flour. The dough may need an extra tablespoon or two of water to come together. The tortillas will taste milder and less nutty, but they fold and crisp the same way.

Can I freeze the birria beef and spelt tortillas ahead of time?

Yes, both freeze well when stored separately. Freeze the beef in its broth for up to 3 months and the cooked tortillas, layered with parchment, for up to 2 months. Thaw both overnight in the fridge, then fill and fry the quesadillas fresh.

What goes well with birria-style quesadillas besides the broth?

Lime wedges, chopped white onion, and cilantro go on the side and cut through the cheese and beef. A crisp cabbage slaw with lime or quick pickled red onions adds crunch. Refried beans or Mexican rice make it a full dinner.

Are spelt beef birria-style quesadillas gluten free?

No. Spelt is an ancient wheat variety and contains gluten, so it is not safe for celiac disease. The beef and broth are gluten-free if your stock is. For a gluten-free version, swap in corn tortillas and crisp them the same way.

Why do my spelt tortillas crack when I fold them?

They are usually overcooked or rolled too thin. Cook each round for about 45 seconds per side, only until pale brown spots form, then stack them in a clean towel so the steam keeps them pliable. A 20-minute dough rest also helps.

Spelt Beef Birria-Style Quesadillas with Dipping Broth

Why You’ll Love This Recipe

Ingredient Notes

Spelt Beef Birria-Style Quesadillas with Dipping Broth

Description

Ingredients

For the chile beef

For the spelt tortillas

To assemble