Quesabirria recipe with 7 tricks

Hello friends from Paulina Cocina! How are you today? You know that life is invention and the kitchen is a very favorable environment to exploit that creativity. From some creative mind, precisely, the Quesabillaa delight that today we are going to get to know in depth.

Originally from Mexico, this is a delicious fusion between quesadilla and birriaunited in a dish that has managed to position itself as a favorite for many taco lovers.

In this note we will tell you everything you need to know about the quesabirriasfrom its origin, its attributes, the details of its sauce and tips to prepare it at home. And of course the quesabirrias recipe with the step by step, to enjoy this true banquet.

About the quesabirria

The Quesabilla It is, in essence, a combination of two traditional Mexican dishes: quesadilla and the nothing. It is a crispy and golden corn tortilla, filled with shredded birria meatwith melted cheese that spills into every bite. This creation is a warm and comforting hug that mix the best of both worlds.

The birria, which can be made from beef or goat, is cook over low heat with a mixture of spices that give it an intense flavor full of nuances. When combined with the cheese and tortillaa delicacy is born that not only satisfies hunger, but also comforts the soul.

The origin of quesabirria: Where was it created and why is it called that?

It has its roots in the state of JaliscoMexico, birthplace of birria. Birria is a traditional Jalisco dish that dates back to colonial times, when the indigenous people mixed spices brought by the Spanish with their ancestral cooking methods. Over time, this stew became a tradition at parties and celebrations.

But, How was quesabirria born? History tells that at some point, some ingenious taquero from Tijuana He decided to combine the birria with a quesadilla. Thus, he combined the softness of the cheese with the robustness of the meat, creating a recipe that soon became a phenomenon throughout Mexico and beyond. The quesabirrias They did not take long to gain popularity, especially at street food stalls.

What do quesabirria tacos have?

Los quesabirria tacos They are much more than a simple filled tortilla. Inside they house a juicy and tasty birria meatcooked with a mixture of spices that give it a deep and complex flavor.

He quesogenerally Oaxaca or Chihuahua, It melts and mixes with the meatcreating a soft and creamy texture. All this is wrapped in a golden and crispy tortilla, which adds a touch of crunchiness. When served, it is usually accompanied with chopped onion, fresh cilantro, a touch of lemon and, of course, a good sauce to give it a spicy touch.

5 Attributes of quesabirrias

1. The taste: It’s a plate full of contrasts: the acidity of the lemon, the sweetness of the onions, the creaminess of the cheese, and the robust and spicy flavor of the birria. Every bite is an explosion of flavors that complement each other perfectly.
2. The texture: Quesabirria offers a texture that is difficult to resist. The golden and crispy tortilla on the outside, combined with the softness of the meat and the melted cheese on the insidecreates a unique sensory experience. It is that contrast between crunchy and soft that makes each bite pure pleasure.
3. The versatility: It’s perfect for any time of the day. Although it is common to enjoy quesabirria during lunch or dinner, this dish is so versatile that it can also be the star of a late breakfast or a late-night meal after a party. Besides, It can be accompanied with different sauces and garnishes for a complete meal.
4. The consommé: This broth, made with the juices of the birria, is the perfect complement for this delight. Immerse the quesabirria in the consommé before each bite it adds an extra touch of flavor and juiciness that you simply cannot resist.
5. The presentation: A Quesabirria well served is a visual spectacle. The golden tortilla, the melted cheese peeking out from the edges, the juicy meat, the fresh onions and the cilantro as a finishing touch. It is a super appetizing dish in every sense.

What is the best sauce for quesabirrias?

The typical sauce that accompanies quesabirrias is consommé in which the birria was cooked. It is a concentrated and flavorful broth that is served hot and used to dip the quesabirria before each bitewhich enhances the flavor of the meat and adds extra juiciness.

In addition to the consomméit is common to accompany quesabirrias with a sauce made from dried chili pepperslike the one in red enchiladas. This sauce is spicy and has a smoky flavor that perfectly complements the rich, spicy flavor of birria.

Another popular option is green saucemade with tomatillos, serrano chiles and cilantro, like green enchiladas, which add a touch of freshness and acidity to the dish, balancing the intense flavors of the meat and cheese. Both sauces, along with the consommé, form the perfect trio to enjoy authentic quesabirrias.

6 Tips for making quesabirria at home

• Use fresh chilies: The key to a good birria is in the chiles, so that it achieves the deep and authentic flavor it needs.
• Cook meat over low heat: Patience is essential. This allows the flavors to develop and the meat to become tender and juicy.
• Use quality cheese: Not all cheeses are the same. For an authentic quesabirria, use a cheese that melts well, such as Oaxaca or Chihuahua.
• Brown the tortilla correctly: The tortilla should be golden and crispy on the outside, but soft on the inside.
• Don’t forget the consommé: It is an essential part of quesabirria. There must be enough broth to be able to submerge the quesadillas.
• Try the flour quesabirria: It can be a delicious variation. The flour tortilla is softer and slightly sweeter, which creates an interesting contrast to the robust flavor of the birria.

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Quesabirria Recipe

Yield: 8 quesabirrias

Preparation time: 30 minutes

Cooking time: 2 hours and 30 minutes

Ingredients

• 1 kg of beef (rib, skirt or shank)
• 3 guajillo chiles, seeded and deveined
• 2 ancho chiles, seeded and deveined
• 1 pasilla chile, seeded and deveined
• 1/2 white onion
• 4 cloves of garlic
• 1 large tomato
• 2 bay leaves
• 1/2 cinnamon stick (small)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Corn tortillas (preferably) or flour
• 250 g Oaxacan cheese, grated mozzarella or asparagus
• Fresh cilantro and chopped onion to accompany
• Lemons to serve
• Vegetable oil

How to make quesabirria step by step

1. To prepare the beerIn a hot skillet over medium-low heat, roast the guajillo, ancho, and pasilla chiles for 1-2 minutes until fragrant, not burnt. Place in a bowl of hot water and soak for 10 minutes to soften.
2. In a blender, add the soaked chiles, onion, garlic cloves, tomato, cumin, oregano, cinnamon and 1/2 cup of the chile soaking water. Blend until you obtain a smooth sauce.
3. In a large pot, heat a little oil and add the chili sauce. Cook over medium heat for 5 minutes, stirring constantly.
4. Add the meat to the pot with the sauce. Cover with enough water to completely submerge the meat. Add bay leaves, salt and pepper to taste. Cook over low heat for 2 hours, or until the meat is very tender and falls apart easily with a fork. Shred the meat and reserve the strained consommé.
5. Prepare the quesabirrias: Heat a frying pan or griddle over medium heat. Lightly dip the tortillas in the strained broth if desired. Place a tortilla in the pan, sprinkle a generous amount of grated cheese on half of the tortilla. Add a portion of birria meat on top of the cheese and fold the tortilla in half.
6. Cook for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is completely melted.
7. Serve the quesabirria with a bowl of hot consommé on the side and accompany with chopped onion, fresh cilantro and a little lemon.