- Heat the beef birria according to package directions and separate meat from consommé. Shred beef with a fork and set aside consommé, keeping both hot.
- Fill one wrap with beef birria, mozzarella cheese, and Pico de Gallo.
- Brush outside of tortilla with butter. Cook quesadilla on flat-top griddle over medium heat until golden brown and crisp, about 5 minutes, turning once.
- Cut into wedges, garnish with cilantro, and serve with birria consommé on the side for dipping.
Ingredient availability varies by location*