Quesabirria

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Quesabirria is all the hype nowadays. QuesaBirria is a fusion between a quesadilla and birria, which is a mexican stew. The ingredients merge together to make a melody of deliciousness in your mouth.

I had to call my mom immediately and ask for this recipe. I’ve made birria and I’ve made quesadillas many times before but whoever came up with quesabirria should get a trophy of some kind. This recipe is now on the grid and I’m excited to share it with you.

Ingredients 

  • 3-4 lbs beef brisket 
  • 8-10 chili pods 
  • 1 whole onion (cut in half)
  • 3-4 garlic cloves 
  • 3-4 bay leaves
  • All purpose seasoning (goya if possible)
  • 12-16 tortillas 
  • 5-6 cups of monterey jack cheese (shredded)
  • chopped cilantro & onions (garnish/optional)

Usually I make my pepper sauce first and add that to the brisket while it cooks. However,  after being inspired by other food enthusiasts who throw all the ingredients in the pot and then pull out all the peppers and veggies to blend  together to make your stew, that is exactly how we will be making our birria today.

First, we are going to cut the brisket into big chunks and put in a pot with the chili pods, onion, garlic, bay leaves, a bit of all purpose seasoning, and enough water to cover everything. Bring it to a boil and let it simmer for a few hours. Yes, this recipe needs you to set aside a lot of time, so make sure you have enough time to let this cook for at least 6-8 hours. Don’t forget to add more water periodically throughout the cooking process to ensure everything is submerged, and to have enough stew for later.

 

 

After a couple of hours remove the peppers, onions, garlic, and onions and put them in the blender. Add a bit of the broth from the beef to blend everything up, and pour everything back into the pot to simmer until the meat is tender.

 

When your meat is finally tender you will take the chunks out to shred. Use two forks to pull the meat apart, it should pull apart easily if not let it cook for a bit longer or until tender. But after about 6-8 hours your meat should shred apart easily. Once this step is done we are going to put the shredded meat back into the pot and let simmer for 15-20 minutes. Your birria is now ready to be made into a quesabirria.



Now we make a quesabirria. You will need your shredded cheese now, monterey jack is my preferred cheese but you can substitute with mozzarella. Add a bit of oil to your pan and place your tortilla on it. Add cheese on half of the tortilla, add birria and a bit more cheese and fold the tortilla in half. Cook on each side for 1-2 minutes. 

Serve with a side of the birria, make sure to get lots of sauce on the side. Top with cilantro and onions (optinal).