BIRRIA QUESADILLA Jul 15 Written By Eleanor Debel PrintQUESABIRRIA QUESADILLAYield 4Prep time30 MinCook time1 HourTotal time1 H & 30 MIngredientsBirria2 dried chili de Arbol 2 dried Ancho chilis 2 dried Guajillo chilis 1 lb lean beef such as flat iron or chuck 1 large onion, cut into chunks8 cloves of garlic 1 cinnamon stick 1 Tbsp tomato paste½ cup water 1 large tomato, cut into chunks ¼ tsp ground clove ½ tsp cumin ½ tsp coriander 1 tsp dried oregano 1 Tbsp kosher salt To Assemble:4-6 low calorie tortillas 1 cup low fat shredded cheese Chopped white onion and cilantro Lime wedges for serving InstructionsStem and seed the dried chilis and place into a medium sized bowl. Cover the chilis with about 2 cups of boiling water and let sit for 15-20 minutes. While the chilis steep, cut the beef into 2 inch chunks and season lightly with salt. Heat a large skillet over medium high heat and add a little bit of oil. Sear the chunks of beef until nicely browned on all sides. Remove the beef to a plate and set aside. Return the pan to medium high heat and add the cut onion, garlic cloves, cinnamon stick and tomato paste. Cook, stirring until everything is coated in tomato paste and the garlic is fragrant, about 2 minutes. Pour in ½ cup water and scrape up all the browned bits on the pan. Remove from the heat and pour the contents of the pan into a large blender. Add the soaked chilis to the blender along with the tomato chunks, clove, cumin, coriander and oregano. Add about ¼ cup of the chili soaking liquid and blend on high until you have a smooth sauce. Put the beef chunks into a pressure cooker and pour all of the chili tomato liquid over the beef. Taste and season with salt then pressure cook on high for 30 minutes. (alternatively you can do this in a pot on the stove, simmering for about 2 hours)Once cooked, remove the beef from the liquid and shred with a fork or tongs and set aside. Reserve the cooking liquid as well. To assemble: heat a large skillet over medium heat. Dip a tortilla into the beef cooking liquid to coat and place into the pan. Sprinkle about ¼ cup of cheese on the tortilla and add a portion of the shredded beef. Let toast for 1-2 minutes until the cheese starts to melt then fold the tortilla in half to make the quesadilla. Pour ¼ cup of the beef cooking liquid on top of the folded quesadilla and let cook about 2-3 minutes, flipped half way through. Remove the quesadilla to a plate and sprinkle the inside with chopped white onion, cilantro and a squeeze of lime. Serve with more beef cooking liquid on the side. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meathealthy Eleanor Debel
BIRRIA QUESADILLA Jul 15 Written By Eleanor Debel PrintQUESABIRRIA QUESADILLAYield 4Prep time30 MinCook time1 HourTotal time1 H & 30 MIngredientsBirria2 dried chili de Arbol 2 dried Ancho chilis 2 dried Guajillo chilis 1 lb lean beef such as flat iron or chuck 1 large onion, cut into chunks8 cloves of garlic 1 cinnamon stick 1 Tbsp tomato paste½ cup water 1 large tomato, cut into chunks ¼ tsp ground clove ½ tsp cumin ½ tsp coriander 1 tsp dried oregano 1 Tbsp kosher salt To Assemble:4-6 low calorie tortillas 1 cup low fat shredded cheese Chopped white onion and cilantro Lime wedges for serving InstructionsStem and seed the dried chilis and place into a medium sized bowl. Cover the chilis with about 2 cups of boiling water and let sit for 15-20 minutes. While the chilis steep, cut the beef into 2 inch chunks and season lightly with salt. Heat a large skillet over medium high heat and add a little bit of oil. Sear the chunks of beef until nicely browned on all sides. Remove the beef to a plate and set aside. Return the pan to medium high heat and add the cut onion, garlic cloves, cinnamon stick and tomato paste. Cook, stirring until everything is coated in tomato paste and the garlic is fragrant, about 2 minutes. Pour in ½ cup water and scrape up all the browned bits on the pan. Remove from the heat and pour the contents of the pan into a large blender. Add the soaked chilis to the blender along with the tomato chunks, clove, cumin, coriander and oregano. Add about ¼ cup of the chili soaking liquid and blend on high until you have a smooth sauce. Put the beef chunks into a pressure cooker and pour all of the chili tomato liquid over the beef. Taste and season with salt then pressure cook on high for 30 minutes. (alternatively you can do this in a pot on the stove, simmering for about 2 hours)Once cooked, remove the beef from the liquid and shred with a fork or tongs and set aside. Reserve the cooking liquid as well. To assemble: heat a large skillet over medium heat. Dip a tortilla into the beef cooking liquid to coat and place into the pan. Sprinkle about ¼ cup of cheese on the tortilla and add a portion of the shredded beef. Let toast for 1-2 minutes until the cheese starts to melt then fold the tortilla in half to make the quesadilla. Pour ¼ cup of the beef cooking liquid on top of the folded quesadilla and let cook about 2-3 minutes, flipped half way through. Remove the quesadilla to a plate and sprinkle the inside with chopped white onion, cilantro and a squeeze of lime. Serve with more beef cooking liquid on the side. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meathealthy Eleanor Debel
