CANNABIS-INFUSED BIRRIA MAC QUESADILLA WEDGES

A made-up small comfort food inspired by Mexican flavors and built for one or two people. Crispy griddled quesadilla wedges get stuffed with creamy short pasta, melty Oaxaca-style cheese, and rich shredded beef cooked birria-style, then served with a tiny cup of consommé for dipping. It is crunchy, cheesy, saucy, and exactly the kind of over-the-top comfort bite that feels like it should already exist.

Terpene Pairing

Caryophyllene + Myrcene — peppery warmth and deep comforting body that fit chiles, beef, cheese, and toasted tortillas perfectly.

Suggested Strains

OG Kush • GMO • Wedding Cake

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Chile Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
½ tsp chili powder
¼ tsp smoked paprika
¼ tsp black pepper
1 small garlic clove, minced

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, chili powder, paprika, pepper, and garlic.
3. Maintain 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — Small Batch Birria Beef

Ingredients

¾ lb beef chuck, diced small
1 tbsp olive oil
½ small onion, sliced
2 garlic cloves
1 dried guajillo chile, seeded
1 dried ancho chile, seeded
1 small tomato
1 tsp apple cider vinegar
1 tsp cumin
½ tsp oregano
1½ cups beef stock
½ tsp salt
¼ tsp black pepper

Instructions

1. Toast dried chiles lightly in a dry skillet for 20–30 seconds.
2. Soak them in hot water 10 minutes.
3. Blend soaked chiles with tomato, garlic, vinegar, cumin, oregano, salt, pepper, and a splash of stock until smooth.
4. Heat olive oil in a small pot.
5. Brown beef 4–5 minutes.
6. Add onion and cook 2 minutes.
7. Pour in chile sauce and remaining stock.
8. Simmer covered 45–60 minutes until tender.
9. Shred beef.
10. Reserve a little consommé for dipping.
11. Stir in 1 tsp cannabis chile butter right at the end.

Step 4 — Creamy Mac Filling

Ingredients

¾ cup small pasta
1 tbsp butter
1 tbsp flour
¾ cup milk
¾ cup shredded Oaxaca or mozzarella cheese
¼ cup shredded sharp cheddar
Pinch salt
Pinch black pepper

Instructions

1. Boil pasta until just tender. Drain.
2. Melt butter in a small saucepan.
3. Whisk in flour and cook 1 minute.
4. Slowly whisk in milk.
5. Simmer until slightly thickened.
6. Stir in cheeses, salt, and pepper.
7. Fold in pasta.
8. Keep thick and creamy, not loose.

Step 5 — Build the Quesadillas

Ingredients

4 medium flour tortillas
Birria beef
Creamy mac
Extra shredded Oaxaca cheese
1 tsp melted cannabis chile butter

Instructions

1. Lay out tortillas.
2. Add a thin layer of cheese to one half of each tortilla.
3. Top with a little creamy mac and a little birria beef.
4. Add a touch more cheese.
5. Fold over into half moons.
6. Brush lightly with melted cannabis chile butter.

Step 6 — Griddle and Serve

Instructions

1. Heat a skillet or griddle over medium heat.
2. Cook quesadillas 2–3 minutes per side until golden and crisp.
3. Cut into wedges.
4. Serve with the warm reserved consommé in a small dipping cup.