Chicken Quesabirria Recipe

1 pound thinly sliced chicken breast
1 chopped onion
2 minced garlic cloves
2 tablespoons vegetable oil
1 teaspoon ground cumin
1.5 teaspoons chili powder
1 teaspoon pepper
Salt to taste
1 cup broth (beef or chicken)
About a dozen small corn tortillas
2 cups shredded cheese (mozzarella, Monterey Jack, or Oaxaca)
Fresh cilantro (optional)
Lime wedges (optional)
Spicy salsa or sauce (not included)
In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and chopped onions, sautéing for 2-3 minutes until the onions turn translucent.
Add the thinly sliced chicken breast to the skillet. Stir in the chili powder, ground cumin, paprika, salt, and pepper. Cook for 5-7 minutes or until the chicken is no longer pink in the middle.
Pour the broth into the skillet, scraping off any browned bits from the bottom. Reduce the heat to low and simmer for 10-15 minutes to allow the flavors to meld and the liquid to reduce slightly.
Cheese Tortillas:
In a separate 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 side of the tortilla.
Fold the tortilla in half to form a quesadilla. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.
Serve the hot chicken quesabirria with lime wedges, fresh cilantro, and spicy salsa or sauce on the side. Enjoy!
Note: A traditional accompaniment to quesabirria is consomé, a flavorful broth used as a dip. Reserve some of the chicken cooking liquid to make consomé if desired.
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