Birria Burrito

Birria Burrito, the way we make it

Make it at home

Ingredients

• *For the birria beef:**
• 2 lbs beef chuck, cut into 2-inch chunks
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 chipotle chile in adobo + 1 tbsp sauce
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp dried oregano
• ½ tsp black pepper
• ½ tsp cinnamon
• 2 cups beef broth
• 1 tbsp apple cider vinegar
• Salt to taste
• *For the rice:**
• 1 cup long-grain white rice
• ½ cup tomato puree
• 1¾ cups chicken broth
• 2 tbsp vegetable oil
• Salt to taste
• *For assembly (makes 4 burritos):**
• 4 large (10") flour tortillas
• 1 cup refried beans (canned is fine)
• 1½ cups Chihuahua, Oaxaca, or Monterey Jack cheese, shredded
• 1 cup fresh pico de gallo (store-bought or homemade)
• ¼ cup Mexican crema or sour cream
• Pickled red onion, for garnish
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. 1

   **Make the birria:** Toast guajillo and ancho chiles in a dry skillet over medium heat, 30 seconds per side, until fragrant. Soak in 2 cups of hot water for 15 minutes. Blend soaked chiles with their soaking liquid, garlic, cumin, oregano, pepper, cinnamon, chipotle, and vinegar until smooth. Season beef generously with salt. In a Dutch oven, sear beef in oil over high heat until browned on all sides, about 8 minutes. Pour chile sauce over beef, add beef broth, bring to a boil, then reduce to a low simmer. Cover and cook 2½–3 hours until beef is fall-apart tender. Remove beef and shred. Reserve the braising liquid as your consommé — skim off excess fat or leave it for richness.

2. 2

   **Make the rice:** Heat oil in a saucepan over medium heat. Add dry rice and toast, stirring, for 2–3 minutes until lightly golden. Add tomato puree and stir to coat. Add chicken broth, bring to a boil, reduce to low, cover, and cook 18 minutes. Fluff with a fork.

3. 3

   **Warm the tortillas:** Heat a dry skillet or griddle over medium heat. Warm each tortilla 20 seconds per side until pliable.

4. 4

   **Assemble:** Spread 2–3 tablespoons of refried beans across the bottom two-thirds of the tortilla. Layer on a handful of shredded cheese, a scoop of rice, a generous portion of shredded birria beef, a spoonful of pico de gallo, and a drizzle of crema.

5. 5

   **Roll:** Fold the sides in, then roll tightly from the bottom. Place seam-side down on the skillet over medium heat and press lightly. Sear 60–90 seconds per side until golden and crispy all around.

6. 6

   **Heat the consommé:** While the burrito grills, heat a ladle of the reserved birria broth in a small saucepan. Taste and adjust seasoning.

7. 7

   **Serve:** Slice the burrito on a diagonal. Top with pickled red onion and cilantro. Serve with the hot consommé in a small bowl on the side for dipping, and lime wedges.

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