Ingredients
- 4 5-inch corn or flour tortillas
- ⅔ cup Jalisco-Style Birria shredded
- ⅔ cup shredded cheese such as asadero, Oaxaca, or quesadilla
- Salsita Tapatía or salsa of your choice
To Prepare
- Heat a large non-stick sauté pan or comal over medium heat. Add two tortillas and top with shredded cheese and a generous scoop of shredded birria. Cover with the remaining two tortillas.
- Heat until the tortillas on the bottom become lightly toasted and cheese starts melting. With the help of a spatula, flip to the other side and let it heat and crisp a bit. I like to wait until the cheese oozes out, browns and crisps a little! Transfer to a plate and slice in half or quarters. Serve with salsita tapatía or salsa of your choice.
Comments
41comments inBirriadillas
Allen Burt
Nov 06
I made this this afternoon, started yesturday with the Birria Marinade. I substituted Chile Negro for one of the chiles. And added 1tsp honey.
I used a slow cooker on high for 6 hrs I used a beef Chuck Roast ( since it was boneless I added three beef ribs) I used flour tortillas and a smuge of cooking oil on the griddle. Cinco Estrellas
, Bravo Pati
Pati Jinich
Nov 09
Wow, yummy! Thanks for sharing Allen, bravo you 🙂
Mary Moeller
Oct 29
Love all your recipes. Love your show.You are a fantastic cook.💖👍
Pati Jinich
Nov 02
And you are way too sweet, thanks Mary!
Ann Chiacchiaro
Oct 18
It’s a grilled cheese sandwich.
Pati Jinich
Oct 28
A little bit more elaborated, but yes, it is a way of describing it 🙂
David Kemo
Oct 11
I love this recipe, I have seen this new thing at my local taco shops here in Arizona very savory and delicious
Pati Jinich
Oct 24
Glad you liked this recipe, I just love Birria in all presentations 😉
Dianne
Oct 11
I have been following your show for a long time. You inspired me to try your recipes. Not being from Mexico I did not understand all the different peppers, how flavor did not have to mean heat. Your red rice is really a nice change as is your rice pudding!
Can’t wait to make a pot of Alphabet soup!
Thank you for broadening my outlook on the Mexican food culture!
Pati Jinich
Oct 24
And thanks to you for giving my recipes a chance Dianne!
Monica
Sep 30
My husband and I love your shows and recipes. I especially enjoy learning about regions of Mexico I would never have thought were worth visiting…Tijuana and Sinaloa, for example. We’ve only really explored Quintana Roo and are looking forward to branching out soon!
Pati Jinich
Oct 18
Thanks for the kind words Monica!
Echo
Sep 17
Thank you for the really good recipes. I grew up in New Mexico and this is a lot of the kind of food we ate but your recipes will make it so much better as we didn’t have the recipes to bring out all the flavors. I watch your show whenever I can.
Pati Jinich
Sep 26
My pleasure Echo, I hope you will love the Birriadillas as much as I do!
Ruth Dunivin
Aug 09
May I have the complete recipe for birriadillas that is printable. Enjoying your cooking and recipes. Than you
Pati Jinich
Aug 09
Of course Ruth, here it is for you 😉 https://patijinich.com/wprm_print/29696
lacruz
May 06
what is Birria? Meat, cheese?
Pati Jinich
May 13
Birria is meat, then you make a quesadilla and stuff it with birria and it becomes a “birriadilla” 😉
Angel Hix
May 03
Thank you fir s as n easy recipe my boys will enjoy.
Pati Jinich
May 17
Hope you all did Angel!
Ruben salinas
Jul 18
Ur awesome
Christopher L Acosta
Mar 21
“Thank You for the recipe, I always view you on PBS create TV & KCOP whenever possible.
Your Authentic Mexican Cuisines add fun and flavor, along with Rich History of Mexico.
I look forward to your next Newsletter & Email, as well as televised show.”
” Sincerely 🙂 Christopher L. Acosta 🙂 “
Pati Jinich
Mar 22
You are way too kind, thanks so much for following Christopher 🙂
Palmira Hernandez
Mar 01
Thank u for you patty
Pati Jinich
Mar 02
Thank you Palmira 😉
jim
Feb 12
Wouls shredded pork shoulder work? Here in south Louisiana lamb is scarce and quite expensive.
Pati Jinich
Feb 12
Pork works pretty well Jim, enjoy!
Tom
Jan 26
I think the instructions describe that the tortilla layers stay flat when they are served, like a quesadilla in the USA.
The recipe photo shows them folded over onto each other (I think).
Which is the correct way to serve them?
Pati Jinich
Feb 08
To be honest, you can do either way; folded they look more like a traditional Mexican quesadilla made with Birria, hence the Birriadillas name 🙂
Mari Ann Garcia
Jan 04
Yummu
Pati Jinich
Jan 04
🙂
Elaine Rodriguez
Jan 01
How do you make the birria?
Pati Jinich
Jan 02
Here is the full recipe for you Elaine 🙂 https://patijinich.com/jalisco-style-birria/
Elaine Rodriguez
Jan 01
Can we see an episode you making birriadillas
Pati Jinich
Jan 02
Here you go, you can watch it in this link: https://patijinich.com/video/episode-1005/
Sylvia G.
Dec 30
I made this recipe. Everyone LOVED it. All of your recipes are so authentic and delicious! Thank you for sharing.
Pati Jinich
Jan 02
My pleasure Sylvia, birriadillas are so yummy!
Mari Ann
Dec 27
How do u make the birria?
Pati Jinich
Dec 27
Here is the recipe for you Mari Ann 🙂 Birria
Janice Ali
Oct 31
Flour or corn Tortillas??
Pati Jinich
Jan 04
Your choice, I like corn 😉