Quesabirrias estilo Tijuana.- RecetasdeLuzMa

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Indulge in the tantalizing flavors of Tijuana with these authentic Quesabirrias. This iconic Mexican dish marries rich, slow-cooked birria beef with melty cheese, nestled within a crispy, consomé-infused tortilla. Immerse yourself in the traditional taste experience of Mexico's vibrant street food culture with this recipe.

Ingredients

🥩 1.5 kilograms beef diezmillo, falda, chambarete, costilla
🍖 4 pieces marrow bone
🦴 4 pieces white bone
🌶️ 1 ancho chili
🌶️ 4 pasilla chilies
🌶️ 5 guajillo chilies
🧄 4 large garlic cloves for the sauce
🧄 1 small head of garlic for the meat
🍠 1 cm fresh ginger
🌿 1 tablespoon dried marjoram or oregano
🌰 1 teaspoon cumin seeds
🌶️ ½ teaspoon black peppercorns
🌿 3 cloves
🧂 2 tablespoons homemade bouillon powder or cubes
🧂 Sea salt, 1 teaspoon for the sauce plus to taste
💧 Necessary amount of water
🌿 3 bay leaves
🧅 ½ white onion for meat
🌿 Fresh cilantro, chopped, to taste
🌮 20-24 corn tortillas freshly made from masa de maiz
🧈 1 teaspoon lard manteca for pan greasing
🧀 700 grams cheese Chihuahua, mozzarella, or Oaxaca, grated
🌿 Fresh cilantro for garnish
🍋 Lemons for garnish
🌶️ Hot sauce to taste

Instructions

1- Prepare the Meat:

Soak beef and bones in water to remove excess blood. Rinse and drain well.

2- Prepare the Chilies:

Lightly toast ancho, pasilla, and guajillo chilies on a comal, ensuring they don't burn.
Remove stems and, if desired, seeds for less spiciness.
Rehydrate the toasted chilies in hot water until soft.

3- Create the Flavor Paste:

Combine garlic cloves, ginger, marjoram/oregano, cumin seeds, black peppercorns, cloves, and bouillon in a bowl.

4- Blend the Sauce:

In an Oster blender, combine rehydrated chilies with the flavor paste, salt, and enough water to blend smoothly for 2 minutes.

5- Cook the Birria:

In an EKCO DELUXE pot, layer bones, arrange meat on top, and pour in the strained chili sauce.
Add whole garlic, bay leaves, and onion.
Pressure cook for 1 hour and 10 minutes or slow cook in a regular pot for 3-4 hours until meat is tender.

6- Shred the Meat:

Once cooked, shred the meat using tongs and a knife.

7- Homemade Tortillas (if making):

Prepare tortillas using masa de maiz and cook them on a comal until slightly puffy.

8- Prepare Garnishes:

Chop cilantro, dice onion, slice lemons, and grate cheese.

9- Assemble Quesabirrias:

Heat a frying pan, lightly greased with lard.
Sprinkle cheese, add shredded meat, and spoon consomé over.
Place a tortilla on top, add more consomé, and cook until crispy.
Fold tortilla to encase the filling and cook till golden brown.

10- Serve with Consomé:
- Garnish consomé with cilantro, onion, lime juice, and hot sauce.

11- Serve Quesabirrias:
- Garnish with cilantro, onion, lime wedges, and radishes.
- Dip quesabirrias into consomé before enjoying.

Prep Time: 40 minutes
Cook Time: 1 hour 30 minutes (pressure cooker) to 4 hours (regular pot)
Total Time: 2 hours 10 minutes to 4 hours 40 minutes
Servings: About 12 servings
Equipment: Oster Blender, EKCO DELUXE Pot, Comal, Metal Tongs, Metal Bowls, Metal Strainer, Spoon/Ladle, Frying Pan, Spatula, Cutting Board, Chef's Knife, Serving Plates/Bowls