Birria Quesadilla 

Braised beef and cheese stuffed in flour tortilla. Cooked golden brown. Birria sopping sauce for dunking.
BEEF SEAR (Building that flavor)
Cut a two (2) to three (3) pound chuck roast into about inch cubes.
Place into Dutch oven with a few splashes of high smoke point cooking oil and begin searing. Sprinkle with salt and pepper.
Toss as needed, sear in batches as needed until all beef cubes are well browned.
Once browned, remove and set aside.
CHILI BRAISE SAUCE
Destem and remove seeds from 6 to 8 Guajillo or New Mexico chilis. Rinse a bit.
Place into pot with four cups of beef broth/stock.
Add a small rough chopped onion.
Add 6 to 8 cloves of garlic
Add One (1) peeled and chopped carrot
Simmer about 15 minutes.
Pour the beef broth and contents into a blender
Add the following:
One (1) Tsp red pepper flake (optional)
1 1/2 Tsp ground Cumin
One (1) TBSP oregano
One (1) Pack Sazon Goya (optional)
One (1) Tsp Ground Coriander
Pinch Allspice
1/4 -1/2 Tsp Celery seed (or simmer one stalk chopped celery with the broth)
Two (2) TBSP Apple Cidar Vinegar
Two (2) Tsp Smoked Paprika
Blend well until contents are smooth.
BRAISING
Pour off any access cooking oil from the Dutch oven.
Add Two (2) TBSP tomato paste and cook a few minutes.
Pour the blended chili sauce into the pot.
Add two to three Bay Leaves.
Scrape around bottom of pot, bringing to a simmer.
Add the beef back into the pot.
Add a One (1) inch piece of Cinnamon stick or a few sprinkles of ground Cinnamon.
Cover and simmer 1 1/2 or two hours or until beef is tender.
Once beef is tender remove the beef from the braising sauce.
Skim the fat from top of braising sauce.
If sauce is too thick, add water.
Taste the sauce/broth and adjust seasonings to taste.
Chop the beef up.
BUILDING
Heat some butter, cooking oil, lard or tallow in a skillet.
Lay down flour tortilla.
Lay down a bit of cheese of choice (moz, Monterrey jack, cheddar, blended, etc.) on entire tortilla.
Lay down the chopped beef on one half of the tortilla.
Lay down some thin sliced Jalapenos.
Sprinkle in some diced onion if desired.
Sprinkle a bit more cheese around the edge of the filling to form a glue and prevent any contents from wanting to fall out while eating.
Fold the tortilla over and brown both sides over medium low heat, moving often to achieve even browning.
Once the tortilla is well browned and the cheese is melted, remove.
Allow to cool a few minutes and cut into triangles.
Place the sauce into a small serving dish. Sprinkle in some diced onion and cilantro.
Enjoy