Birria Burrito


For the Sauce: water guajillo chiles stems and seeds removed ancho chiles stems and seeds removed garlic cloves oregano thyme cloves cinnamon stick beef bouillon bay leaves


For the Beef: chuck roast salt and pepper to taste olive oil water For the Burrito: flour tortillas Monterey Jack cheese shredded diced onion chopped cilantro lime for consomme


First, discard stems from dried guajillo and ancho chilies. Split peppers, eliminating seeds and veins. Boil them in a pot, then let it cool. Blend rehydrated chilies, spices, and water until smooth.

Make the sauce


Press Saute, heat olive oil. Season beef with salt and pepper, sear on all sides until browned. Remove the beef. Strain chile sauce over the pot. Add bay leaf, beef bouillon, and water. Seal, set time to 45 minutes.

Cook the beef


Take the beef out of the pot, chop the birria meat. Allow the stewed meat a brief rest post-cooking; this preserves moisture for enhanced flavor.

Chop the birria


The liquid remaining in the pot is the consommé. Keep it warm until you're ready to serve.

Reserve the consommé


Sprinkle cheese on each flour tortilla. Add beef birria, diced onion, cilantro, fresh lime juice, and chile sauce. Roll up halfway, tucking in sides, then tightly finish rolling the burrito.

Assemble the burrito


Pair with Mexican Rice, Refried Beans, Nopales Salad, and a delicious Horchata. This Birria Burrito recipe envelops the rich taste of Birria in a large, warm tortilla.


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