Turkey Quesabirria
Ingredients
Yield: 12-16 servings
Ingredients
Amount
Chile Guajillo
6 each
Chile Pasilla
6 each
Chile de arbol
3 each
onion
1 small
Garlic clove
2 each
Turkey stock
1 Cup
salt
1 tsp.
Ingredients
Amount
Vegetable oil for greasing griddle
as needed
Corn tortillas, small
48-64 Each
Oaxaca cheese or mozzarella
20 oz.
Green cabbage, finely shredded
1 Each
Avocado
as needed
Cilantro
as needed
Lime wedges
as needed
Hot sauce
as needed
Method
To make the Colorado Paste:
- Bring a pot of water to a boil and submerge the chilies in the water, using a small plate to weigh them down. Let sit until completely soft (about 30 minutes) then drain.
- Put the onion, chiles, garlic, stock, and salt in a blender, and blend until completely smooth. Set aside.
To make the Birria:
- In a deep pot, heat the vegetable oil until very hot. Add the onion and split garlic cloves, and char until almost black.
- Add the Butterball® Turkey Thigh Roast (separating the meat into large chunks) as well as all the liquid in the bag.
- Add the Colorado paste, turkey stock, and spices. Cover with a lid and simmer for 1 hour.
- Remove the meat, shredding with forks or by hand. Double strain the broth.
To make the Quesabirrias:
- Warm the corn tortillas on a griddle. Top with a handful of cheese. Place a warm tortilla on top and proceed like making quesadillas.
- Top each griddled quesadilla with shredded turkey, shredded cabbage, avocado, radishes and cilantro.
- Serve with hot sauce, lime wedges, and hot broth on the side for dipping.
Note: There are many different types of turkey you might consider adding to this recipe including: confit, smoked turkey and chorizo.