• Turkey Quesabirria


    Yield: 12-16 servings

    • Ingredients
    • 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
    • Vegetable oil
      3 Tbsp.
    • Onion, diced
      16 oz.
    • Garlic cloves, split
      6 Each
    • Butterball® Turkey Thigh Roast with liquid from bag, and turkey hand-separated
      5 lb.
    • Turkey stock or water
      6 Cups
    • Oregano
      2 tsp.
    • Cumin
      2 tsp.
    • Cinnamon stick
      1 Each
    • Cloves, whole
      3 Each
    • Bay leaf
      2 Each

    • Ingredients
    • 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


    To make the Colorado Paste:

    1. 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.
    2. Put the onion, chiles, garlic, stock, and salt in a blender, and blend until completely smooth. Set aside.

    To make the Birria:

    1. In a deep pot, heat the vegetable oil until very hot. Add the onion and split garlic cloves, and char until almost black.
    2. Add the Butterball® Turkey Thigh Roast (separating the meat into large chunks) as well as all the liquid in the bag.
    3. Add the Colorado paste, turkey stock, and spices. Cover with a lid and simmer for 1 hour.
    4. Remove the meat, shredding with forks or by hand. Double strain the broth.

    To make the Quesabirrias:

    1. Warm the corn tortillas on a griddle. Top with a handful of cheese. Place a warm tortilla on top and proceed like making quesadillas.
    2. Top each griddled quesadilla with shredded turkey, shredded cabbage, avocado, radishes and cilantro.
    3. 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.