Quesabirria with Broth by Kristina Urbonaite
- Serves
- 8
- Difficulty
- Difficult, but you can do it!
Birria is one of the most popular Mexican dishes and for good reason. It's amazing flavour and appetising looks are superb. Birria is usually cooked with lamb or goat meat. However, it can also be made from beef or a combination of all three. This is what makes it so popular, there are so many ways to make it, just how you like! On this occasion, we have created an exciting dish lamb that won’t go unnoticed. The Quesabirria with Broth is a mouth-watering choice for any time of the year.
Additional details
- For this recipe we have used a slow cooker.
- Ingredients:
- 1kg lamb shoulder
- 1kg beef shin
- 1-2tbsp oil
- 6 Cool Chile Chillie Guajillo
- 2 Cool Chile Chillie Ancho
- 4 large tomatoes, chopped
- 1 large onion, peeled and diced
- 6 cloves of garlic, peeled and chopped
- 4 peppercorns, whole
- 2 cloves, whole
- 2 Cool Chile Avocado Leaves
- 1tsp Cool Chile Mexican Oregano
- ½ tsp ground cumin
- 1 cinnamon quill
- 1tbsp salt
- 3tbsp apple cider vinegar
- 4-5 cups of water
- 15cm Cool Chile Corn Tortillas
- To garnish
- grated mozzarella (300g or as cheesy as you want)
- Cool Chile Habanero Hot Sauce
- sweet white onion, peeled and diced
- coriander, leaves, and stems chopped
Additional details
Soak the chillies
Remove seeds and stems from your chillies, place them in a bowl, cover with just-boiled water and place a small plate on top of the chillies to keep them submerged.
Sear the meat
Put the casserole dish over medium-high heat with 1tbsp of oil, when hot, sear the meat on all sides until browned. Remove meat to rest on a plate. If you prefer, season the meat with salt before searing.
Make the sauce
In the same pot as you seared the meat, add more oil if necessary and fry the onion and garlic together until soft.
Then add the chopped tomatoes, cook for another 2 minutes. Add the soaked chillies, Mexican oregano, cumin, peppercorns, cloves, avocado leaves, cinnamon stick salt and apple cider vinegar with 2 cups of water. Cook on medium-low heat for 30 minutes. Cover the pot with a lid.
Remove avocado leaves and the cinnamon stick.
Blend until super-smooth, then strain through a medium meshed sieve into a bowl.
Cook the meat
Place the seared meat in the slow cooker. Pour the sauce and 2-3 cups of water, so the meat is all covered. Cook on high heat for 6 hours, or until the meat is easy to shred.
Once ready, remove the meat to a bowl and shred with two forks. Season the broth with salt if needed. Mix your shredded meat with a cup of broth. Keep the rest of the broth reserve warm.
Make Quesabirrias
Heat up a non-stick pan on medium heat, dip a tortilla into the top of the broth and fry for 30 seconds. Flip, add a generous amount of shredded meat and grated cheese. Fold to make a quesadilla and fry from both sides.
When the cheese has melted and the outside looks toasted, garnish with Habanero Hot Sauce, onion, and coriander.
Serve with a small bowl of broth on the side to dip your quesabirria in.
Highlighted Ingredients
-
Guajillo Chillies 50g
£4.05
-
Ancho Chillies 70g
£4.40
-
Avocado Leaves 10g
£3.55
-
Mexican Oregano 20g
£4.15
-
15cm - WHITE BAKER'S DOZEN - Table Tortillas
£3.65
-
Habanero Hot Sauce 150g
£4.35