Quesatacos de birria con queso al pimiento y salsa barbacoa blanca de Alabama

Warm the Birria & Consommé:

1. Gently reheat shredded birria in a sauté pan with a small amount of consommé to keep it moist.
2. Keep consommé warm separately for dipping.

Prepare the Alabama White Sauce:

1. Combine smoky horseradish, apple cider vinegar, lemon juice, black pepper, cayenne, and garlic powder until smooth. Chill.

Griddle the Quesatacos:

1. Heat a flat-top griddle or large skillet over medium-high heat.
2. Lightly brush tortillas with beef fat or oil, then place on the griddle.
3. On one half of each tortilla, layer pimento cheese and a scoop of warm birria.
4. Fold each tortilla in half and press gently. Cook 1-2 minutes per side until crisp and cheese is melted.

Garnish:

1. Open each taco slightly and spoon in chopped white onion and cilantro.
2. Drizzle lightly with Alabama White Sauce.

Serve:

1. Serve two quesatacos per portion with a small bowl of hot consommé on the side for dipping.
2. Garnish the plate with lime wedges if desired.

Chef Notes:

1. Use beef fat trimmed from the birria braise for authentic flavor.
2. House-made pimento cheese should be balanced to melt smoothly after high heat.
3. For catering, pre-sear tacos and re-crisp on the flat-top to order.

This recipe was created by Steven Halliday, Culinary Specialist, Georgia.