Hello friends and friends of Paulina Kitchen! How are they today? You know that life is invention and kitchen is a very conducive area to exploit that creativity. From some creative mind, just, the Quesabirria , a delight that we are going to know today.
Originally from Mexico, this is a delicious fusion between Quesadilla and La Birria , united on a dish that has managed to position itself as a favorite for many taco lovers.
In this note we will tell you everything they need to know about the Quesabirrias , from their origin, their attributes, the details of their sauce and the tips to prepare it at home. And of course the cheese recipe with the step by step, to enjoy this true banquet.
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On the Quesabirria
The Quesabirria is, in essence, a combination of two traditional Mexican dishes: the quesadilla and the res . It is a crispy and golden corn tortilla, stuffed with shredded birria meat , with molten cheese that spills in each bite. This creation is a warm and comforting hug that mixes the best of both worlds .
The Birria, which can be of beef or goat, is cooking over low heat with a mixture of spices that give it an intense and full of nuances. By combining it with cheese and tortilla , a delicacy is born that not only satisfies hunger, but also comforts the soul.
The origin of the Quesabirria: Where was it created and why is it called that?
It has its roots in the state of Jalisco , Mexico, place of birth of the Birria. The Birria is a traditional Jalisco dish that dates back to the colonial era, when the indigenous people mixed spices brought by the Spaniards, with their ancestral cooking methods. Over time, this stew became a tradition at parties and celebrations.
But how was the Quesabirria was born? The story tells that at some point, some ingenious taquero from Tijuana decided to combine the Birria with a quesadilla. Thus, it united the softness of cheese with the robustness of the flesh, creating a recipe that soon became a phenomenon throughout Mexico and beyond. The Quesabirrias soon gain popularity, especially in street food stalls.
What do Quesabirria tacos have?
Quesabirria tacos are much more than a simple stuffed tortilla. Inside they house a juicy and tasty Birria meat , cooked with a mixture of spices that give it a deep and complex flavor.
Cheese , usually Oaxaca or Chihuahua, melts and mixes with meat , creating a gentle and creamy texture. All this is wrapped in a golden and crispy tortilla, which adds the crocancy touch. When serving, it is usually accompanied with chopped onion, fresh coriander, a touch of lemon and, of course, a good sauce to give it a spicy touch.
5 attributes of the Quesabirrias
- The taste: it is a dish full of contrasts : the acidity of the lemon, the sweetness of the onions, the creaminess of the cheese, and the robust and spicy taste of the birria. Each bite is an explosion of flavors that complement each other perfectly.
- The texture : The Quesabirria offers a texture that is difficult to resist. The golden and crispy tortilla on the outside, combined with the softness of the flesh and the melted cheese inside , creates a unique sensory experience. It is that contrast between the crunchy and the soft that makes each bite pure pleasure.
- Versatility: it is perfect for any time of the day . Although it is common to enjoy the Quesabirria during lunch or dinner, this dish is so versatile that it can also be the star at a late breakfast or at a night meal after a party. In addition, it can be accompanied with different sauces and garrisons for a complete meal.
- The consommé: This broth, made with the juices of the Birria, is the perfect complement to this delight. Pubsoning the cheese in the consommé before each bite adds an extra touch of flavor and juiciness that simply cannot be resisted.
- The presentation : a well -served cheese is a visual show. The golden tortilla, the molten cheese peeling through the edges, juicy meat, fresh onions and coriander as a final touch. It is a super appealing dish in every way.
What is the best sauce for Quesabirrias?
The typical sauce that accompanies the Quesabirrias is the consommé in which the Birria was cooked . It is a concentrated broth full of flavor that is served hot and used to wet the cheese before each bite , which enhances the taste of the meat and adds an extra juiciness.
In addition to the consommé , it is common to accompany the Quesabirrias with a sauce made of dry peppers red enchiladas carry . This sauce is spicy and has a smoked flavor that perfectly complements the rich and spicy flavor of the Birria.
Another popular option is the green sauce , made with t omatillos, mountain chiles and coriander, such as green enchiladas , which adds a touch of freshness and acidity to the plate, balancing the intense flavors of meat and cheese. Both sauces, together with the consommé, form the perfect trio to enjoy some authentic cheese.
6 tips to make cheese at home
- Using fresh chiles: the key to a good birria is in the chiles, so that it achieves the deep and authentic taste it needs.
- Cooking meat over low heat : patience is essential. This allows flavors to develop and that the meat becomes tender and juicy.
- Use quality cheese : Not all cheeses are the same. For an authentic cheese, use a cheese that melts well, such as Oaxaca or Chihuahua.
- Brown the tortilla correctly : the tortilla must be golden and crispy on the outside, but soft inside.
- Do not forget the consommé : it is an essential part of the Quesabirria. There must be enough consommé to be able to immerse the cheese.
- Try the meal quesabirria : it can be a delicious variation. The flour tortilla is softer and slightly sweeter, which creates an interesting contrast with the robust flavor of the Birria.
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Quesabirria recipe
Yield: 8 cheese
Preparation time : 30 minutes
Cooking time: 2 hours and 30 minutes
Ingredients
- 1 kg of beef (rib, skirt or chambarete)
- 3 Guajillo chiles, without seeds and uncomfortable
- 2 Wide chiles, without seeds and unvented
- 1 pump chili, without seeds and broken down
- 1/2 white onion
- 4 garlic cloves
- 1 big tomato
- 2 bay leaves
- 1/2 Canela Rama (Small)
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of dry oregano
- Salt and pepper to taste
- Corn tortillas (preferably) or flour
- 250 g of Oaxaca cheese, mozzarella or grated wore
- Fresh coriander and chopped onion to accompany
- Lemons to serve
- Vegetable oil
How to do QUESABIRRIÓ Step by step
- To prepare the Birria , in a hot pan over medium-low heat, roast the guajillo chiles, width and stew for 1-2 minutes until they are fragrant, not burned. Place in a bowl with hot water and soak for 10 minutes to soften them.
- In a blender, add the soaked chiles, onion, garlic cloves, tomato, cumin, oregano, cinnamon and 1/2 cup of the chiles of the chiles. Licar until a soft sauce.
- In a large pot, heat a little oil and add the chile sauce. Cook over medium heat for 5 minutes, stirring constantly.
- Add the meat to the pot with the sauce. Cover with enough water to submerge the meat completely. Add the bay leaves, salt and pepper to taste. Slowly cook for 2 hours, or until the meat is very tender and easily disaggers with a fork. Disinfers the meat and reserve the cast consommé.
- Prepare the Quesabirrias: Heat a pan or iron over medium heat. Lightly wet the tortillas in the cast consomm if desired. Place an omelet in the pan, sprinkle a generous amount of grated cheese in the middle of the tortilla. Add a birria meat portion on the cheese and fold the tortilla in half.
- Kitchen for 2-3 minutes on each side, until the tortilla is golden and the cheese completely melted.
- Serve the cheese with a bowl of hot consommé next to it and accompany with chopped onion, fresh coriander and a little lemon.
