Ingredients

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The Birria-Inspired Burger

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Ingredients

Birria Sauce

• 2 tbsp olive oil
• 3 Dried Guajillo Chiles, seeds & stems removed
• 2 Dried Ancho Chiles, seeds & stems removed
• 1 Medium Onion, sliced
• 4 cloves garlic
• 2 Bay Leaves
• 1 tsp dried oregano
• 1/2 tsp Cumin Seeds (or 1/4 tsp ground cumin)
• 1 tsp Ground Cinnamon
• 1 tsp Allspice
• 2 Roma Tomatoes, chopped
• 1 tsp Salt, plus more to taste
• 1 cup Beef Broth

Tostada Quesadilla

• Vegetable Oil
• 2 Corn Tortillas
• 1/2 cup Oaxaca, Chihuahua or Pepper Jack Cheese, shredded
• 2 tbsp Cilantro, chopped

Burger

• 1 Schweid & Sons The Signature Blend Burger
• 1 slice Provolone Cheese
• 1 Burger Bun
• 1 tbsp Butter
• Slice Limes, for serving

Servings:

Units:MetricUS Imperial

Instructions

Birria Sauce

1. 1. Make the birria sauce by heating 2 Tbsp vegetable oil over medium high heat. Add dried peppers, onion and garlic and stir. Cook until onion is slightly softened, about 3 minutes.
2. 2. Add tomato and stir for another 2-3 minutes. Add seasonings, bay leaf and broth and stir to combine. Simmer for up to five minutes but not much longer, the chilis can become bitter if cooked too long.
3. 3. Remove from heat, remove bay leaves and blend until smooth using an immersion blender or by carefully transferring to a blender. Strain through a fine mesh strainer and set aside.

Quesadilla

1. 1. Make the Quesadilla: Heat 1-2 Tbsp vegetable oil in a small pan, then cook corn tortillas, flipping once, until crispy, about 3-4 minutes per side.
2. 2. Remove from heat and set aside. Build quesadilla by topping one crispy tortilla with shredded cheese and chopped cilantro, then the second crispy tortilla.
3. 3. Fry in another 1 Tbsp oil until the cheese is melted. Set aside.

Burger

1. 1. Make the BurgerSeason your burger with salt and pepper then cook to your liking in a pan.
2. 2. Add a slice of provolone and cook until melted. Toast and butter burger buns.
3. 3. Place bottom burger bun on a plate then top with quesadilla and burger patty. Squeeze with lime if desired. Serve with birria sauce to dip and enjoy!

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Instructions

1. 1. Make the birria sauce by heating 2 Tbsp vegetable oil over medium high heat. Add dried peppers, onion and garlic and stir. Cook until onion is slightly softened, about 3 minutes.
2. 2. Add tomato and stir for another 2-3 minutes. Add seasonings, bay leaf and broth and stir to combine. Simmer for up to five minutes but not much longer, the chilis can become bitter if cooked too long.
3. 3. Remove from heat, remove bay leaves and blend until smooth using an immersion blender or by carefully transferring to a blender. Strain through a fine mesh strainer and set aside.
4. 1. Make the Quesadilla: Heat 1-2 Tbsp vegetable oil in a small pan, then cook corn tortillas, flipping once, until crispy, about 3-4 minutes per side.
5. 2. Remove from heat and set aside. Build quesadilla by topping one crispy tortilla with shredded cheese and chopped cilantro, then the second crispy tortilla.
6. 3. Fry in another 1 Tbsp oil until the cheese is melted. Set aside.
7. 1. Make the BurgerSeason your burger with salt and pepper then cook to your liking in a pan.
8. 2. Add a slice of provolone and cook until melted. Toast and butter burger buns.
9. 3. Place bottom burger bun on a plate then top with quesadilla and burger patty. Squeeze with lime if desired. Serve with birria sauce to dip and enjoy!