Birria Chilaquiles (Birriaquiles)
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Welcome to a fusion of comforting classics with a twist! Birria Chilaquiles, or "Birriaquiles," combine the bold flavors of birria stew with the crunchy delight of traditional chilaquiles. A recipe born from a playful experimentation in the kitchen, these Birriaquiles by Pa ti pa mi cocinando channel, are sure to awaken your taste buds and become an instant favorite. Whether it's brunch, lunch, or dinner, get ready to dive into deep flavors and textures that are perfect for any meal.
Ingredients:
- Dried chilies (quantity according to your preference)
- 1 tomato
- 10 corn tortillas, cut into triangles
- Cooking oil, for frying tortillas
- 1 jalapeño pepper, for toasting
- 1 small onion, diced
- A handful of fresh cilantro, finely chopped
- 1 garlic clove
- Dried oregano, to taste
- Salt, to taste
- Water, as needed
- Cooked birria meat (shredded or chopped)
- Birria broth, as desired
- Mexican cream (or sour cream), for garnish
- Additional toppings: diced onions, chopped cilantro, toasted jalapeño slices, and optional melted cheese
Equipment:
- Blender
- Large frying pan
- Colander (optional)
- Kitchen paper
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2
Instructions:
1. Start by cooking your dried chilies and one tomato in boiling water until they're soft.
2. While the chilies and tomato are boiling, cut the corn tortillas into small triangles to your liking.
3. Heat enough cooking oil in a frying pan to fry the tortilla triangles until they're golden crisp. Use approximately 10 tortillas, coating each with the hot oil for even frying.
4. Once fried, remove the tortillas and place them on paper towels to absorb the excess oil.
5. Take one jalapeño pepper, and toast it in a pan until the skin is blistered and slightly charred. Dice the toasted jalapeño.
6. Prepare your vegetables by dicing half an onion and finely chopping a handful of fresh cilantro.
7. Once the chilies and tomato are ready, blend them with a clove of garlic, a pinch of dried oregano, salt to taste, and a splash of water to create your chile sauce.
8. Optionally strain the chile sauce through a colander to ensure a smooth consistency, then pour the sauce into a heated pan with a little bit of oil and let it simmer.
9. Add the birria broth to the sauce and let it simmer for another 5 minutes on low heat.
10. With all the ingredients prepared, assemble the Birriaquiles by adding the crispy tortilla triangles to a plate.
11. Pour the chile sauce over the tortillas, followed by generous amounts of birria meat.
12. If desired, add more birria broth over the top to enhance the flavor.
13. Garnish with diced onion, fresh cilantro, a dollop of Mexican cream, and toasted jalapeño slices.
14. If you like, top with melted cheese and allow it to melt over the warm birriaquiles before serving.
15. Serve hot and enjoy the rich and complex flavors of your Birria Chilaquiles!
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This recipe brought to you by Pa ti pa mi cocinando. Check out their original cooking content for more delicious recipes on their YouTube channel: https://www.youtube.com/@patipamicocinando1
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