Quesabirrias Recipes

Steps:

• On a large skillet or comal, heat up the tortillas with the oil to make them crispy. Add the Chihuahua cheese and Birria meat, then let the cheese melt for 1 minute. Drop 2 ounces of the Birria broth on top of the quesabirrias, then fold and let them get crispy on one side, about 2 minutes. Flip and let them get crispy on the other side, another 2 minutes, then remove to a plate.
• Put the onion and cilantro in a 6-ounce soup cup and fill with the remaining 6 ounces Birria broth. Serve on the plate with the quesabirrias, then add the Mexican grilled onion, grilled serrano pepper, the lime wedge and the Salsa Birriera to complete the dish.
• The best way to eat them is by putting some salsa inside the quesabirria, and some in the broth. Squeeze the lime in the broth as well, then roll your quesabirria, dip it in and enjoy.
• Cut the meat into big chunks, then put them in a pot with 1 gallon of water and put it on the heat.
• In a small pot, make an adobo, using the peppers, garlic, tomatillos, tomatoes and 1/2 gallon water. Boil for 10 minutes, then blend and add to the pot with the meat. Add the vinegar, oregano, salt, cumin, pepper and bay leaves. Bring to a boil, then lower the heat, cover the pot and let simmer until the meat is tender, 1 hour 30 minutes. Separate the meat and the broth for easier handling.
• Roast the arbol chiles, tomatillos, tomatoes and garlic on a comal or skillet, turning occasionally, until they look almost burnt; the peppers and garlic take about 5 minutes, and the tomatillos and tomatoes take 10 minutes.
• Transfer to a blender, then add the salt and blend them together.
• In a pot, heat up the lard for 2 minutes, then add the salsa. Bring it to boil for 3 minutes, then stir and check the seasoning. Remove from the heat and let it cool down to enjoy with your favorite birria preparation.

Steps:

• Use a spoon to skim the red-stained fat floating on the top of the birria pot - it's deeply seasoned and the key to crisp, delicious tacos - and put it on a plate. Pull the meat and shred it with your hands, or a fork. (The meat should be very lightly dressed in broth, but not swimming in it.)
• Heat a large nonstick or cast-iron skillet over medium. Working quickly, dip each tortilla into the birria fat on one side then flop it onto the hot pan, fat-side down. As it starts to sizzle, sprinkle 1/4 cup cheese to cover each tortilla, going all the way to the edges, then sprinkle about 1/4 cup meat over half of each tortilla.
• As the tortillas brown and the cheese starts to melt, fold each tortilla in half to cover the meat, pressing down gently. It's OK if some cheese spills out, in fact, it's encouraged; this leads to lacy, crispy edges. Manage the heat and flip the tacos as needed to avoid burning, cooking until crisp on both sides.
• Just before eating, lift up the taco edge and season each with a little onion, cilantro and lime juice, to taste.