Chipotle Quesabirria

Chipotle Quesabirria
Chipotle Quesabirria

Print Recipe

Prep time


Total time





Add to Recipe Box

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

If you love quesadillas and birria, you've got to try this delicious and clever Chipotle Quesabirria recipe. Start by preparing the meat ahead of time, add in the delicious chili flavor by including GOYA® Chipotle Peppers in Adobo Sauce, which will infuse that smokiness into the dish. Once the meat is ready, assemble the quesadillas in minutes with GOYA® Corn Tortillas and creamy GOYA® Quesadilla Shredded Cheese, a delight! Serve these quesadillas with consommé and all your favorite toppings.

  • Ingredients
  • Directions


Hide Products


1 ½ lbs.

beef chuck roast

2 cups

diced onion (about 2)

3 tsp.

GOYA® Minced Garlic or 5 cloves garlic, peeled and smashed


peppers from 1 can 7 oz. GOYA® Chipotle Peppers in Adobo Sauce, finely chopped, plus 2 tbsp. sauce

3 cups

diced fresh tomatoes (about 4)

¼ cup

plus 2 tbsp. GOYA® Lime Juice, divided


1 cup

diced onion (about 1)

¾ cup

chopped cilantro

1 ½ bags

(each 8 oz.) GOYA® Quesadilla Shredded Cheese


lime wedges

What's this?


Kitchen View

Step 1

Preheat SAUTÉ function on slow cooker.

Step 2

Beef: In medium bowl, toss beef chuck roast with oil and 1 1/2 tsp. Adobo. Transfer to slow cooker and cook, searing each side until evenly browned all over. Transfer to medium plate.

Step 3

Add onion, garlic, remaining Adobo, chipotle peppers and adobo sauce, ancho chili and guajillo chili to slow cooker. Cook, stirring occasionally, for 8 to 10 minutes. Stir in diced tomatoes, 4 cups water and beef bouillon.

Step 4

Transfer beef back to slow cooker, cover and reduce temperature to LOW. Cook, stirring occasionally, for 2 to 3 hours or until beef is very tender and pulls apart easy with a fork.

Step 5

Gently transfer beef to cutting board. Using 2 forks, shred beef. Transfer to another medium bowl.

Step 6

Strain broth into another medium bowl (reserving onion-tomato mixture) and stir in 1/4 cup lime juice.

Step 7

Transfer onion-tomato mixture to blender and add 1/4 cup broth. Pulse until smooth. Add to beef. Add remaining 2 tbsp. lime juice to beef.

Step 8

Consommé: In small bowl, toss together onion and cilantro. Transfer 1/4 cup onion mixture to broth.

Step 9

Assembly: Heat large skillet over medium heat. Dip a tortilla into strained broth and place in skillet. Top with 1/3 cup Quesadilla cheese, 1/4 cup beef mixture, 2 tbsp. onion mixture and fold to enclose filling. Cook, flipping once, for 2 to 4 minutes or until tortilla is crispy and cheese has melted. Repeat with remaining tortillas, more strained broth, remaining quesadilla cheese, remaining beef mixture and remaining onion mixture.

Step 10

Arrange quesabirria on serving platter and serve with lime wedges and consommé for dipping.


Note: Any remaining cooking liquid can be used in soups and sauces or for braising pork, beef, or chicken.

What's this?

New from Goya

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Over 60 Summer Summer Grilling

Recipe Reviews

No Reviews Yet


Kitchen View