Crisp folded quesabirria tacos with radish, onion and lime, with a cup of consommé for dipping

Recipe

Mushroom Quesabirria Tacos

A rich, slow-simmered birria broth, made in under 30 minutes with Gloria Guajillo Purée.

  • 30 min
  • Serves 4
  • Beginner

Ingredients

  • ½ cup Gloria Guajillo Purée
  • 1 tsp Gloria Chile de Árbol Purée
  • 400 g mixed mushrooms, torn
  • 1 white onion, half diced and half sliced
  • 3 cloves garlic
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • 500 ml vegetable stock
  • 8 corn tortillas
  • 200 g Oaxaca or mozzarella cheese, grated
  • Coriander and lime, to serve

Method

  1. Warm a little oil in a heavy pan and add the guajillo purée. Let it bubble for a minute before adding any liquid. This is what blooms the flavour.
  2. Add the garlic, oregano and cumin, then the stock. Simmer for 10 minutes until it thickens slightly. Stir in the árbol purée to taste.
  3. Add the mushrooms and the diced onion. Simmer another 10 minutes until they have taken on the colour of the broth.
  4. Lift the mushrooms out with a slotted spoon, keeping the broth for dipping.
  5. Heat a griddle. Scatter cheese straight onto the surface, lay a tortilla on top, and let it catch before adding the mushrooms and folding.
  6. Griddle until crisp on both sides. Serve with the broth, sliced onion, coriander and lime.

Step by step

How it comes together

  1. Bloom the purée

    Warm a little oil in a heavy pan and add the guajillo purée. Let it bubble for a minute before adding any liquid. This is what blooms the flavour.

  2. Build the broth

    Add the garlic, oregano and cumin, then the stock. Simmer for 10 minutes until it thickens slightly. Stir in the árbol purée to taste.

  3. Simmer the mushrooms

    Add the mushrooms and the diced onion. Simmer another 10 minutes until they have taken on the colour of the broth.

  4. Keep the broth

    Lift the mushrooms out with a slotted spoon, keeping the broth for dipping.

  5. Cheese first, then the tortilla

    Heat a griddle. Scatter cheese straight onto the surface, lay a tortilla on top, and let it catch before adding the mushrooms and folding.

  6. Griddle and serve

    Griddle until crisp on both sides. Serve with the broth, sliced onion, coriander and lime.

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