Cooking Ideas

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What is needed:

• Shredded birria meat
• Corn tortillas
• Shredded cheese (Oaxaca cheese or mozzarella)
• Chopped onion and cilantro
• Salsa

Heat a skillet over medium heat. Dip a tortilla in the broth and place it in the skillet. 

Add generous amount of shredded birria and cheese on one half of the tortilla, then fold it over. 

Cook until the tortilla is crispy and cheese is melted, then flip to crisp the other side. 

Serve: 

• Serve hot with chopped onion, cilantro, salsa, and lime. 

Enjoy a delicious quesabirria!

What is needed:

• Shredded birria meat
• Shredded cheese (Monterey Jack or Mozzarella)
• Butter (for grilling)
• Chopped onion and cilantro
• Ciabatta or Italian bread

Preheat a panini press or skillet. Butter the outside of the bread slices. 

On the inside of one slice, layer shredded birria and cheese, then top with another slice of bread. 

Grill the sandwich until golden brown and cheese is melted, about 3-5 minutes. 

Serve:

Cut the panini in half and serve with a  side of birria consume (broth) for dipping. 

What is needed:

• Shredded birria
• Tortilla chips
• 2 cups of shredded cheese (Monterey jack or cheddar)
• 1 cup diced tomatoes
• 1/2 cup sliced jalapenos
• 1/4 cup of chopped onion
• Sour cream or guacamole for topping

Assemble nachos:

spread layer of tortilla chips. Top with shredded birria, followed by an even layer of cheese. Add diced tomatoes, jalapenos, and onions on top. 

Tip: bake nachos 10 minutes in oven 400F. 

remove from oven and drizzle some consume  over nachos. 

Garnish with sour cream or guacamole. 

What is needed: 

• 1 lb large shrimp
• 1 A La Diabla bomb
• Butter
• 2-3 cups of water (preferred consistency) 

In a blender, combine 1 a La Diabla bomb and water. Blend until smooth.

Cook the Shrimp:

In a large skillet, heat olive oil over medium heat. Add the blended sauce and simmer for about 6-8 minutes. 

Add the shrimp to the skillet and cook for 3-5 minutes, until they turn pink and are cooked through. 

Serve:

Garnish with fresh cilantro. This dish pairs well with rice and tortillas. 

What is needed:

• 1-2 lb beef (chuck or sirloin), cut into bite-sized pieces
• 2-3 cups of water
• 1-2 tbsp vegetable oil
• 1 Chile Rojo bomb

Make the Sauce:

Combine the water & the Chile Rojo bomb. Blend until smooth.

Cook the Beef:

In a large skillet, heat vegetable oil over medium-high heat. Brown beef on all sides. 

Pour the blended chile sauce over the beef, & bring to a simmer. 

Simmer:

Cover and simmer on low hear for about 1-1.5 hrs, until the beef is tender. 

Serve:

Enjoy with rice, beans, & tortillas!

What is needed:

• 2 cups cooked, shredded chicken
• 1 cup shredded cheese (cheddar or Mexican blend)
• 8 small corn or flour tortillas
• 2 cups of water
• 1 Chile Rojo bomb

Prepare filling: 

Combine shredded chicken, half of the enchilada sauce, half of the cheese. Mix well.

Prepare Sauce:  Combine water & the Chile Rojo bomb. Blend until smooth.

Fill the Tortillas: Warm tortillas on light oil. Place filling in tortillas, roll, and place on plate. Pour more red sauce over enchiladas, add cheese.

Serve: rice & beans