Mushroom Quesabirria
Juicy mashup of the traditional quesadilla and the birria taco.
Ingredients
Number of portions
Mushroom filling
1.5 Mushroom
50 g Santa Maria Zesty Dust Seasoning Rub
100 g Butter
300 ml Santa Maria Rio Grande Salsa
Birria sauce
100ml Vegetable stock
150 ml Santa Maria Smoky BBQ Seasoning
100 ml Santa Maria Rio Grande Salsa
Birria Tacos
2 Santa Maria 8” Tortilla Wraps
30g Cheese, grated
5ml Natural oil
Garnish
1 White onion, finely chopped
1 Bunch fresh coriander
How to prepare
Filling
Fry the mushrooms in butter on medium heat until well fried and golden all around.
Add the rub and the Salsa Rio Grande.
Simmer together for approx. 3 minutes.
Birria Sauce
Set the filling aside and keep warm.
Use a large casserole and let the ingredients cook together.
Boil and reduce for about 5minutes.
Add BBQ seasoning and salsa.
Dip all tortilla wraps in the sauce before stuffing them.
Quesabirrias
Fill half of the sauce-dipped tortilla with mushroom stuffing and sprinkle some cheese over it.
Fold the tortilla to make a half circle.
Fry on medium heat in oil until the cheese inside is melted.
Serve the quesabirrias with a bowl of Birria sauce.
Garnish the sauce with finely chopped white onion and coriander leaves.
Recipe categories
Food