Ingredients:
1 pound of thinly sliced chicken breast
1 chopped onion
2 minced garlic cloves
2 tablespoons of vegetable oil
1 teaspoon of ground cumin
1.5 teaspoons of chili powder
1 teaspoon of pepper
Salt to taste
1 cup of broth (beef or chicken)
About a dozen small corn tortillas
2 cups of shredded cheese (mozzarella, Monterey Jack, or Oaxaca)
Fresh cilantro (optional)
Lime wedges (optional)
Spicy salsa or sauce (not included)
Instructions:
Heat vegetable oil in a large skillet over medium-high heat. Sauté the minced garlic and chopped onions for 2-3 minutes, or until the onions are translucent.
Add the thinly sliced chicken breast to the skillet. Season with chili powder, ground cumin, paprika, salt, and pepper. Cook for 5-7 minutes, or until the chicken is cooked through.
Pour in the broth, scraping any browned bits from the bottom of the pan. Reduce heat to low and simmer for 10-15 minutes to allow the flavors to meld and the liquid to reduce slightly.
In another pan, heat some oil over medium-high heat. Place a corn tortilla in the pan and sprinkle shredded cheese on top. Add a spoonful of the chicken mixture on one half of the tortilla. Fold the tortilla in half and cook for 2-3 minutes on each side, or until crispy and the cheese is melted. Repeat with remaining tortillas and chicken mixture.
Serve the chicken quesabirria hot, garnished with fresh cilantro, lime wedges, and salsa or spicy sauce on the side. Enjoy!
Note: A traditional accompaniment to quesabirria is consomé, a flavorful soup that can be used as a dipping sauce. Reserve some of the cooking liquid from the chicken mixture to make consomé if desired.