Veggie Quesabirria Recipe

Name: Native Tongues Taqueria - Victoria Parks VEGGIE QUESABIRRIA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Oyster mushrooms; 8 pieces Corn tortillas; 2 cups Vegetable broth; 1 medium Onion; 3 cloves Garlic; 2 pieces Chipotle peppers in adobo sauce; 1 tsp Cumin; 1 tsp Oregano; to taste Salt; to taste Pepper; 2 tbs Vegetable oil; 1 cup Fresh cilantro; 1 pieces Lime wedges

Inspired by Native Tongues Taqueria - Victoria Park

Time30m

Serves4

oyster mushroom in adobo

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Frequently paired with

The best thing to pair and share with VEGGIE QUESABIRRIA

Selected to serve

Alexander's Conquest

Casamigos Blanco, Cacao Blanc, Ginger, almond, cream.

creamy · sweet · spicy

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Ingredients

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Main Ingredients

2 cups Oyster mushrooms

8 pieces Corn tortillas

2 cups Vegetable broth

1 medium Onion

3 cloves Garlic

2 pieces chipotle peppers in adobo sauce

1 tsp Cumin

1 tsp Oregano

to taste Celtic sea salt

to taste white, green, and black pepper

2 tbs Tuscany sunflower oil

1 cup Fresh cilantro

1 pieces Lime wedges

Method

Preparation

Prepare the Mushroom Filling

In a skillet, heat vegetable oil over medium heat. Add diced onion and minced garlic, sautéing until translucent. Add oyster mushrooms, chipotle peppers, cumin, oregano, salt, and pepper. Cook until mushrooms are tender, about 5-7 minutes. Pour in vegetable broth and simmer for another 5 minutes.

Assemble the Quesabirria

Heat a separate skillet over medium-high heat. Take a corn tortilla, place a generous amount of the mushroom filling on one half, sprinkle with fresh cilantro, and fold the tortilla over.

Cook the Quesabirria

Place the folded quesabirria in the skillet and cook until crispy and golden brown, about 3-4 minutes per side. Repeat with remaining tortillas.

Serve

Serve the quesabirrias hot with lime wedges on the side for squeezing over, and any remaining mushroom broth for dipping.