Mushroom Quesabirria
Juicy mashup of the traditional quesadilla and the birria taco.
Ingredients
Number of portions
10 Santa Maria 8” Tortilla
300 g cheese, grated
50 ml natural oil, to fry
Mushroom filling
1.5 kilo champinons/mushroom, thin slices
50 g Santa Maria Beef Brisket Rub
100 g butter
300 ml Santa Maria Taco sauce mild
Birria sauce
1 liter bulliong/stock from the vegetables
150 ml Santa Maria BBQ sauce smokey Hickory
100 ml Santa Maria taco sauce mild
Garnish
1 white onion, finely chopped
1 bunch fresh coriander
How to prepare
Mushroom filling
Fry the mushrooms in butter on middle heat until well fried, golden all round.
Add the Beef brisket rub and the taco sauce.
Simmer together for approx. 3 minutes
Set the filling aside and keep warm
Birria sauce
Us a large casserole, boil together the ingredients for the Birria sauce.
Boil and reduce for about 5 minutes.
Put the birria sauce to boil in the casserole, add and season with BBQ sauce and Taco sauce.
Dip all Corn tortillas quickly in the sauce before you fill them.
Garnish
Fill half of the sauce dipped tortilla with mushroom filling sprinkle some cheese over it.
Fold the tortillas to half moons
Fry on medium heat in a little neutral oil until the cheese inside is melted.
Serve the birria tacos with a bowl of the birria sauce.
Garnish the sauce with finley chopped white onion and coriander leafs.
Tip!
It´s easy to make the Birria tacos vegetarian; fry thin slices of mushrooms in butter, season with taco spice mix. Make a vegetarian Birria sauce with vegetable stock, seasoned and boil with BBQ sauce and Taco sauce.
Recipe categories
Food