Quesabirria with Handmade Tortillas

Ingredients

• 100 g Corn masa (To make fresh tortillas)
• 150 g Birria meat (Cooked and ready to chop)
• Oaxaca cheese or melting cheese (To taste)
• White onion (Finely chopped)
• Fresh cilantro (Chopped)
• Red salsa (To taste)
• Birria fat (For browning the tortilla)

Steps

1. 1

   Prepare the corn tortillas by hand using a press or by flattening the dough; cook them on a hot comal (griddle), flipping them until they puff up and are cooked through.

2. 2

   Finely chop the previously cooked birria meat until it is well shredded.

3. 3

   Place a freshly made tortilla on the comal and add a generous amount of cheese to taste.

4. 4

   Add the chopped birria meat over the cheese.

5. 5

   Add the chopped onion, cilantro, and salsa to taste over the meat.

6. 6

   Fold the tortilla to form the quesadilla and press down lightly.

7. 7

   Apply a little of the birria fat onto the tortilla and flip it so it browns and the cheese melts completely.

8. 8

   Remove from the comal, cut in half, and serve hot.

Notes

The key to this recipe is using freshly made tortillas and using the fat from the birria broth itself to give the tortilla its characteristic color and flavor while browning it.

Nutrition per serving

• quesabirria
• antojito
• mexican
• lunch
• dinner
• handmade tortillas