anchoguajilloOaxaca cheese



Recipe Yield

2 birriadillas

Cooking time

5 minutes

Rate this recipe

3.84 from 6 votes


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


53comments inBirriadillas

  1. Susan Carlson

    Jul 24

    Hola, buenos días! Una pregunta de birria… Our family is not fond of lamb. Would either beef or pork be a good replacement? … and thank you for the unbelievable recipes!

    1. Pati Jinich

      Sep 04

      Absolutely Susan, both will work great in this recipe!

  2. Anonymous

    Feb 12

    Where’s the recipe?

    1. Pati Jinich

      Mar 08

  3. Theresa

    Feb 04

    What is barria?!

    1. Pati Jinich

      Mar 13

      Birria is a goat or lamb stew made with a variety of Mexican dried dishes, that then you can use to put into quesadillas to make this Birriadillas.

  4. Nina & Bob

    Feb 03

    We love you Pati! My husband and I watch you all the time and you are a great cook and teacher.

    Keep on cooking! We’re watching!!

    1. Pati Jinich

      Mar 13

      Thanks so much Nina and Bob, big hugs!

  5. Mahllynn

    Dec 12

    OMG, what a fabulous recipe. I attempted to make this one, but kind of subbed some of the ingredients, and per my husband, ” THIS DISH WAS THE BEST THING HE HAS EATEN SINCE HE STARTED EATING FOOD!!!” Guess he liked it? LOL, I have to purchase all the ingredients that I was lacking and do it again. Love your show, love your accent, love your blouses, love your dishes and bowls and recipes, you are phenomenal and we are all so lucky to have a little bit of you in our lives! You make me want to be a better cook!! THANK YOU!!!

    1. Pati Jinich

      Jan 07

      Thank you for SO much kindness Mahllynn, abrazos to you and your husband!

  6. Ms. Momi Ventura

    Dec 09

    Isn’t It Wonderful To Have Your Emails Come To My Home, After I Delightfully Started Watching Up To Season 5 Of Pati’s Mexican Table On My Prime Channel. I Watch Everything And Learn Because Being From A Hawaiian Family My Mother Was In The Air Force And Lived All Over The Continental U.S. And Fell In Love With Mexican Food.!!! So We Grew Up Eating Foods From All Over The World, But Always Our Preference Was Tacos, Burritos, Mexican Pizza’s And Much More, Plus Now I Know & Tried Some Of Your Recipes.!!🤙🏼 Our Culture’s Foods Are Delicious But Expensive And Sourced Foods (Hunt & Fish,) Plus Our Food Has Dwindled Down To Very Pricey And Also Used Mostly For Tourists. Although I Am Overjoyed With This Email.. A Big Mahalo And Thank You From Maui, Hawai’I.!!!🌿🌺

    1. Pati Jinich

      Jan 02

      And thanks to you for reaching out with such kind words. Hugs!

  7. 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 🙂

  8. 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!

  9. 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 🙂

  10. 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 😉

  11. 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!

  12. 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!

  13. 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!

  14. 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 😉

  15. 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” 😉

  16. 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

  17. 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 🙂

  18. Palmira Hernandez

    Mar 01

    Thank u for you patty

    1. Pati Jinich

      Mar 02

      Thank you Palmira 😉

  19. 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!

  20. 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 🙂

  21. Mari Ann Garcia

    Jan 04


    1. Pati Jinich

      Jan 04


  22. Elaine Rodriguez

    Jan 01

    How do you make the birria?

    1. Pati Jinich

      Jan 02

      Here is the full recipe for you Elaine 🙂

  23. 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:

  24. 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!

  25. Mari Ann

    Dec 27

    How do u make the birria?

    1. Pati Jinich

      Dec 27

      Here is the recipe for you Mari Ann 🙂 Birria

  26. Janice Ali

    Oct 31

    Flour or corn Tortillas??

    1. Pati Jinich

      Jan 04

      Your choice, I like corn 😉

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