Birria Burrito

5 from 7 votes

This Birria Burrito recipe delivers the perfect fusion of tender beef and warm flour tortillas. It's a hearty meal you won't want to miss.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Lunch or Dinner

Cuisine: Mexican

Servings: burritos

Calories: 487kcal

Author: Maggie Unzueta

Ingredients

For the Sauce:

4 cups water
5 dried guajillo chiles stems and seeds removed
2 dried ancho chiles stems and seeds removed
2 garlic cloves
1 teaspoon oregano
1 teaspoon thyme
2 cloves
¼ cinnamon stick
1 tablespoon beef bouillon
2 bay leaves

For the Beef:

2 lb chuck roast
salt and pepper to taste
2 tablespoon olive oil
2 cups water

For the Burrito:

12 burrito-size flour tortillas
6 cups Monterey Jack cheese shredded
½ cup diced onion
chopped cilantro
lime for consomme

Instructions

For the Chile Sauce:

Remove the stems from the chile pods.
Open the chiles lengthwise and remove seeds and veins.
Repeat until there are no more chiles left.
Place in a stock pot and cover with 2 cups of water.
Bring to a boil. Then, remove from heat.
Put a lid on the pot, and let rest for 5 minutes.
Throw away the water.
Add rehydrated chiles, cinnamon, garlic, salt, pepper, thyme, cloves, and oregano to a blender.
Add 2 cups water.
Blend until smooth.
Set aside until ready to use.

For the Beef:

Press the Saute button on the Instant Pot.
Add the olive oil.
Heat for 2 minutes.
Meanwhile, chop up beef into large pieces and season with salt and pepper.
Sear on all sides.
Remove the beef from the instant pot.
Place a strainer over the instant pot and strain the chile sauce.
Add the bay leaf, bouillon, and 2 cups water.
Stir to combine and return the beef to the pot.
Place the lid on the instant pot.
Move the valve to Sealing.
Press the Pressure Cook button.
Set time to 45 minutes.
Once the cycle is complete, move the valve to Venting.
Remove the beef from the pot and chop it up.
Reserve the broth for later. That is the consome to be served with the burritos.

For the Burritos:

Warm up the tortillas.
Add some cheese, some chopped-up birria, diced onion, and cilantro.
Roll up halfway.
Then, tuck in the sides.
Tightly roll up the rest of the burrito.
Repeat until done with all the burritos.

To Serve:

Pour some of the consome into cups and top with lime, cilantro, and onion.
Serve the consome with the burritos.
Dunk the burritos into the broth and enjoy!

Notes

Slow Cooker Birria Instructions

Add seared beef to the pot. Strain sauce + 2 cups beef broth over the beef.
Cover and set the timer for 8 hours on low (preferred) or 4 hours on high.

Stove Top Birria Instructions

Sear the beef. Strain the sauce over the beef + 2 cups of beef broth.
Cover and cook for 2 ½ hours. Halfway through, add another 2 cups of beef broth.

To crisp up the outside, place the assembled the burrito on a hot griddle and cook for 2 minutes. Turn and crisp up for an additional 2 minutes, then serve.

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