Birriadillas

anchoguajilloOaxaca cheese

Birriadillas

Birriadillas

Recipe Yield

2 birriadillas

Cooking time

5 minutes

Rate this recipe

5 from 6 votes

Ingredients

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.

Reccommended Products for: Birriadillas

Comments

41comments inBirriadillas

  1. 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

    1. Pati Jinich

      Nov 09

      Wow, yummy! Thanks for sharing Allen, bravo you 🙂

  2. Mary Moeller

    Oct 29

    Love all your recipes. Love your show.You are a fantastic cook.💖👍

    1. Pati Jinich

      Nov 02

      And you are way too sweet, thanks Mary!

  3. Ann Chiacchiaro

    Oct 18

    It’s a grilled cheese sandwich.

    1. Pati Jinich

      Oct 28

      A little bit more elaborated, but yes, it is a way of describing it 🙂

  4. 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

    1. Pati Jinich

      Oct 24

      Glad you liked this recipe, I just love Birria in all presentations 😉

  5. 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!

    1. Pati Jinich

      Oct 24

      And thanks to you for giving my recipes a chance Dianne!

  6. 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!

    1. Pati Jinich

      Oct 18

      Thanks for the kind words Monica!

  7. 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.

    1. Pati Jinich

      Sep 26

      My pleasure Echo, I hope you will love the Birriadillas as much as I do!

  8. Ruth Dunivin

    Aug 09

    May I have the complete recipe for birriadillas that is printable. Enjoying your cooking and recipes. Than you

    1. Pati Jinich

      Aug 09

      Of course Ruth, here it is for you 😉 https://patijinich.com/wprm_print/29696

  9. lacruz

    May 06

    what is Birria? Meat, cheese?

    1. Pati Jinich

      May 13

      Birria is meat, then you make a quesadilla and stuff it with birria and it becomes a “birriadilla” 😉

  10. Angel Hix

    May 03

    Thank you fir s as n easy recipe my boys will enjoy.

    1. Pati Jinich

      May 17

      Hope you all did Angel!

      1. Ruben salinas

        Jul 18

        Ur awesome

  11. 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 🙂 “

    1. Pati Jinich

      Mar 22

      You are way too kind, thanks so much for following Christopher 🙂

  12. Palmira Hernandez

    Mar 01

    Thank u for you patty

    1. Pati Jinich

      Mar 02

      Thank you Palmira 😉

  13. jim

    Feb 12

    Wouls shredded pork shoulder work? Here in south Louisiana lamb is scarce and quite expensive.

    1. Pati Jinich

      Feb 12

      Pork works pretty well Jim, enjoy!

  14. 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?

    1. 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 🙂

  15. Mari Ann Garcia

    Jan 04

    Yummu

    1. Pati Jinich

      Jan 04

      🙂

  16. Elaine Rodriguez

    Jan 01

    How do you make the birria?

    1. Pati Jinich

      Jan 02

      Here is the full recipe for you Elaine 🙂 https://patijinich.com/jalisco-style-birria/

  17. Elaine Rodriguez

    Jan 01

    Can we see an episode you making birriadillas

    1. Pati Jinich

      Jan 02

      Here you go, you can watch it in this link: https://patijinich.com/video/episode-1005/

  18. Sylvia G.

    Dec 30

    I made this recipe. Everyone LOVED it. All of your recipes are so authentic and delicious! Thank you for sharing.

    1. Pati Jinich

      Jan 02

      My pleasure Sylvia, birriadillas are so yummy!

  19. Mari Ann

    Dec 27

    How do u make the birria?

    1. Pati Jinich

      Dec 27

      Here is the recipe for you Mari Ann 🙂 Birria

  20. Janice Ali

    Oct 31

    Flour or corn Tortillas??

    1. Pati Jinich

      Jan 04

      Your choice, I like corn 😉

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