Birria Torta

Birria Torta, the way we make it

Make it at home

Ingredients

• *For the Birria Beef:**
• 2 lbs beef chuck, cut into large chunks
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 chipotle chile in adobo
• 4 garlic cloves
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 2 tbsp apple cider vinegar
• 2 cups beef broth
• Salt to taste
• *For the Torta (per sandwich):**
• 1 bolillo or telera roll
• 1/2 cup braised birria meat, pulled
• 1/2 cup birria consommé (braising liquid)
• 1/3 cup shredded Oaxacan or Monterey Jack cheese
• 2 tbsp white onion, finely diced
• 2 tbsp fresh cilantro leaves
• 2 tbsp pickled jalapeños, drained
• 2 tbsp salsa verde (store-bought tomatillo salsa works)
• 1 lime wedge
• Neutral oil for plancha

Instructions

1. 1

   **Make the birria:** Toast guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side. Soak in 1 cup of hot water for 15 minutes, then drain. Blend soaked chiles with garlic, chipotle, oregano, cumin, cinnamon, vinegar, and 1 cup beef broth until smooth.

2. 2

   Season beef chuck with salt. Sear in a heavy pot or Dutch oven over high heat until browned on all sides, about 8 minutes total.

3. 3

   Pour chile sauce over the beef, add remaining 1 cup broth, and bring to a boil. Reduce heat, cover, and braise on low for 3 hours until beef is completely tender and falling apart. Alternatively, cook in a pressure cooker for 55 minutes.

4. 4

   Remove beef and shred roughly with two forks. Strain and reserve the braising liquid — this is your consommé. Skim fat if desired (or use it to fry the bread — even better).

5. 5

   **Assemble the torta:** Heat a skillet or griddle over medium-high heat with a thin film of oil or skimmed birria fat.

6. 6

   Slice the bolillo in half lengthwise. Brush the cut faces liberally with warm consommé.

7. 7

   Place bolillo cut-side down on the hot skillet and press. Toast until deeply golden and crisp, about 2 minutes. Remove.

8. 8

   In the same skillet, reheat shredded birria meat with a splash of consommé. Top with shredded cheese and cover the pan briefly to melt the cheese fully, about 1 minute.

9. 9

   Spread salsa verde on the top half of the bolillo. Layer cheesy birria meat on the bottom half, then top with diced white onion, cilantro, and pickled jalapeños.

10. 10

    Close the torta, press firmly, and cut in half on the diagonal. Pour 1/3 cup of hot consommé into a small cup on the side. Serve with a lime wedge for squeezing — dip the torta in the consommé as you eat.

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