Mexican
Birria Quesadillas with Rice and Beans
$5
30 minsPrep
3 hrsCook
210 minsTotal
MediumLevel
Nutrition per serving
985Calories
70gProtein
58gFat
61gCarbs
4gSugar
8gFiber
980mgSodium
110mgChol
15gSat Fat
820mgPotassium
280mgCalcium
5mgIron
3.2mcgVitamin B12
10mgVitamin C
Goes well with
Modelo Negra
local
Agua Fresca de Jamaica
international
high-protein
Instructions
1
Toast dried guajillo and ancho chiles, then soak in hot water until softened.
2
Blend soaked chiles with garlic, onion, tomato, cumin, oregano, and a splash of broth to make the birria adobo sauce.
3
Sear beef chuck in a pot, then add adobo sauce, bay leaves, cinnamon stick, and beef broth; simmer covered for 2.5-3 hours until beef is fork-tender.
4
Shred the beef and strain the cooking liquid to reserve as consommé for dipping.
5
Dip corn tortillas in the reserved consommé fat, fill with shredded beef and oaxaca cheese, fold in half.
6
Pan-fry quesadillas on a hot griddle until crispy and cheese is melted, flipping once.
7
Cook rice with tomato sauce, onion, and garlic to make arroz rojo; simmer black beans separately with onion and seasoning.
8
Plate quesadillas with rice, beans, salsa, a small cup of consommé for dipping, and garnish with chopped cilantro and lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 kg0.6 kg beef chuck roast
- 2 pieces2 pieces dried guajillo chiles
- 2 pieces2 pieces dried ancho chiles
- 2 cloves2 cloves garlic
- 22 large white onion
- 22 medium tomato
- 1/2 tsp1/2 tsp cumin
- 1/2 tsp1/2 tsp dried oregano
- 22 leaves bay leaves
- 22 small piece cinnamon stick
- 0.40.4 liter beef broth
- 4 pieces4 pieces corn tortillas
- 80 g80 g oaxaca cheese
- 2 tbsp2 tbsp chopped cilantro
- 1/2 cup1/2 cup white rice
- 1/2 cup1/2 cup tomato sauce
- 2 cup2 cup cooked black beans
- 1/2 cup1/2 cup red salsa
- 22 wedges lime
- 1 tbsp1 tbsp vegetable oil
