In a big skillet, heat the vegetable oil over medium-high heat. Sauté the minced garlic and diced onions for two to three minutes, or until the onions become translucent.
Incorporate finely sliced chicken breast into the pan. Blend in the chili powder, ground cumin, paprika, salt, and pepper. For approximately five to seven minutes, or until the chicken is no longer pink in the middle, cook.
After scraping out any browned remains from the pan bottom, pour in the beef or chicken stock. Let the flavors combine and the liquid to slightly diminish by reducing the heat to low and simmering for 10-15 minutes.
The ezoic
In a separate pan, heat up some medium-high oil while the chicken simmers. Scatter shredded cheese over a corn tortilla before placing it in the griddle. Garnish with a dollop of the chicken soup.
A quesadilla is made by folding the tortilla in half. Allow two or three minutes of cooking time on each side, or until the tortilla becomes crisp and the cheese melts. Turn the tortillas and chicken mixture over.
With lime wedges, fresh cilantro, and salsa or spicy sauce on the side, serve the chicken quesabirria hot. Have fun!
Note from the Ezoic Era: The classic accompaniment to quesabirria is consomé, a tasty soup, which may be used as a dip. Chop up a little of the chicken mixture’s cooking liquid and save it aside for consomé if you like.
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