Mushroom Quesabirrias
This Mushroom Quesabirrias dish is packed with umami flavor.
Ingredients per serving
Prepare the Mushrooms
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Mushrooms, sliced 2.5 c
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Mexican oregano 1.0 Tbsp
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Corn oil 0.3 cup
Prepare the Consomné
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Onions, quartered 1.5 each
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Garlic cloves, crushed 5.0 each
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Bay leaves 5.0 each
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Avocado leaves 5.0 each
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Guajillo chilies 10.0 each
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Garlic 3.0 each
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Water, hot 2.0 cups
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Tortillas
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Chihuahua Cheese
Preparation
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Prepare the Mushrooms
- In a hot skillet sauté the mushrooms with the seasoning until fully cooked. Set aside for service.
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Prepare the Consomné
- In a large pot, add Knorr Professional Caldo de Res, onions, garlic, bay and avocado leaves.
- Bring to a simmer for about 25 minutes.
- In a blender buzz the guajillo chilies and raw garlic with the hot water.
- Add this chili paste mixture to your pot and continue to simmer for another 25 min.
- Once the broth is done, strain it and set aside in a new pot. This liquid is your consommé.
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Finish the dish
- Dip your tortillas in the consommé, place on a comal/plancha to warm up and add cheese (just like making a quesadilla).
- Once the cheese begins to melt, add your mushrooms and fold.
- Serve with a side cup of the consommé with some diced onions and cilantro.
