Mushroom birria quesadillas with chile colorado, Oaxaca cheese, and warm lime zucchini salad

Name: Mushroom birria quesadillas with chile colorado, Oaxaca cheese, and warm lime zucchini salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 14 oz shredded oyster mushrooms; 8 tortillas corn tortillas; 7 oz Oaxaca cheese; 9 oz zucchini; 9 oz Roma tomatoes; 1 cup white onion; 4 cloves garlic; 4 chiles dried guajillo chile; 2 chiles dried ancho chile; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 1/4 tsp ground cinnamon; 1 tbsp apple cider vinegar; 1 1/2 cups hot water; 1/2 cup fresh cilantro; 2 tbsp lime juice; 3 tbsp vegetable oil; 1 1/2 tsp salt; 1/2 tsp black pepper

Crispy corn tortilla quesadillas filled with mushrooms simmered in a red sauce made with dried chiles, onion, tomato, and spices, finished with melted Oaxaca cheese and a warm zucchini, cilantro, and lime salad for a fresh contrast.

25 minPrep

30 minCook

55 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

400 g shredded oyster mushrooms (limpias and cut in strips)
8 pieces corn tortillas (of tamaño medium)
200 g Oaxaca cheese (deshebrado)
250 g zucchini (cut en medias lunas finas)
250 g Roma tomatoes (approx. 2 pieces)
160 g white onion (the mitad for the sauce and the mitad fileteada for the ensalada)
12 g garlic (pelado)
20 g dried guajillo chile (without stalk ni semillas)
15 g dried ancho chile (without stalk ni semillas)
2 g ground cumin
1 g dried Mexican oregano
0.5 g ground cinnamon
15 ml apple cider vinegar
360 ml hot water (for hidratar and licuar the sauce)
15 g fresh cilantro (chopped)
30 ml lime juice (freshly squeezed)
45 ml vegetable oil (divided)
8 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

420 kcal

Calories

16 g

Protein

34 g

Carbs

25 g

Fat

6 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Heat a comal or skillet over medium-high heat. Toast the guajillo and ancho chiles for 20 to 30 seconds per side, making sure they do not burn. Transfer them to a bowl with 240 ml (1 cup) hot water and let them soak for 10 minutes.
2
2. On the same comal, roast the tomatoes, 80 g white onion, and 2 garlic cloves for 6 to 8 minutes, turning them, until they are softened with charred spots.
3
3. Blend the soaked chiles with the roasted tomatoes, roasted onion, the 2 roasted garlic cloves, cumin, oregano, cinnamon, apple cider vinegar, 120 ml (1/2 cup) of the clean soaking liquid, 4 g (3/4 tsp) salt, and black pepper until smooth.
4
4. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Cook the sauce for 5 minutes, stirring, until it darkens slightly and thickens a bit.
5
5. Add the shredded oyster mushrooms to the sauce and cook for 8 to 10 minutes over medium heat, stirring well, until tender and juicy. Adjust with 2 g (1/4 tsp) salt if needed. Keep warm.
6
6. In another large skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add the zucchini and the remaining 80 g sliced white onion. Cook for 4 to 5 minutes until tender but still slightly firm. Add the lime juice, half of the chopped cilantro, and 1 g (1/4 tsp) salt. Toss and set aside.
7
7. Heat a large skillet or comal over medium heat. If you want to keep the finished quesadillas warm, preheat the oven to 120 °C / 250 °F.
8
8. Place one corn tortilla in the skillet and spread a portion of Oaxaca cheese over one half. Add a portion of the chile colorado mushrooms and fold the tortilla over. Cook for 2 to 3 minutes per side, adding a little of the remaining vegetable oil as needed, until the tortilla is golden and the cheese melts. Repeat with all 8 tortillas.
9
9. If using the oven, transfer the finished quesadillas to a tray and keep them warm at 120 °C / 250 °F for up to 10 minutes.
10
10. Serve the quesadillas right away with the warm zucchini salad on top or on the side, and finish with the remaining chopped cilantro.

Chef tips

For deeper flavor, let the mushrooms rest in the sauce for 5 minutes before assembling the quesadillas. If your tortillas are dry, warm them on the comal for 10 seconds before folding so they do not crack.

Substitutions

You can substitute the oyster mushrooms with button mushrooms or sliced portobello. Oaxaca cheese can be replaced with low-moisture mozzarella or asadero cheese. If you cannot find ancho chile, use extra guajillo for a lighter sauce.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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