Turkey Birria

Discover the rich and flavorful world of Mexican cuisine with this Turkey Birria Quesabirrias recipe. Made with tender turkey, aromatic spices, and melty cheese, this dish is perfect for a cozy dinner at home. Serve it up with a side of consomé for the ultimate comforting meal experience.

Ingredients:

🦃 1 turkey (cooked and shredded)
🧂 Salt (to taste)
🌶️ Black pepper (to taste)
🌿 2 bay leaves
🧄 2 tablespoons minced garlic
🧅 1 onion (sliced)
💧 Water (as needed)
🍏 2 tablespoons white vinegar
🌶️ 6 guajillo peppers
🌶️ 5 arbol peppers
🧄 A few garlic cloves
🧅 1/4 onion
🍅 Tomato (to taste)
🧴 Chicken bouillon (to taste)
🌿 Fresh cilantro (chopped)
🧅 Onion (chopped)
🌽 Corn tortillas
🧀 Chihuahua cheese (shredded)

Instructions:

1. Cook the Turkey:
   • In a pot, place the turkey, salt, black pepper, bay leaves, minced garlic, sliced onion, water, and white vinegar.
   • Cook on medium heat for 30 minutes or until the turkey is fully cooked and tender.
   • Remove the turkey from the pot and carefully shred it, ensuring to discard any skin, bones, or tendons. Set aside the shredded meat.
2. Prepare the Pepper Sauce:
   • In a separate pot, cook the guajillo peppers, arbol peppers, a few garlic cloves, and 1/4 of an onion with water for about 20 minutes.
   • Once cooked, blend the mixture until smooth.
   • Strain the blended pepper mixture to ensure a clear sauce.
3. Combine and Flavor:
   • In a pot, combine the shredded turkey with the strained pepper sauce. Make sure you do not leave any sauce in the blender!
   • Add tomato and chicken bouillon to taste.
   • Bring the mixture to a boil, then remove it from heat.
4. Assemble the Quesabirrias:
   • Heat a griddle and warm up the corn tortillas on both sides.
   • Add a generous amount of shredded Chihuahua cheese on one tortilla and top it with the turkey birria mixture.
   • Place another tortilla on top and slightly press down.
   • Cook until the cheese has melted and the tortillas are crisp.
5. Serve:
   • Serve the quesabirrias hot, alongside a bowl of the leftover consomé (broth).
   • Garnish with chopped cilantro and onion for added freshness.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6

Cooking Tips:

• Adjust the spiciness by varying the number of arbol peppers.
• If Chihuahua cheese is not available, you can substitute with Oaxaca or mozzarella cheese.

Equipment:

• Large pot
• Blender
• Griddle
• Strainer

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Turkey Birria