Birria Burrito
Indulge in the ultimate comfort food with this mouthwatering Birria Burrito recipe, a fusion of traditional Mexican flavors and hearty, handheld convenience. Tender, slow-cooked beef chuck simmered in a rich, aromatic birria sauce made from dried guajillo, ancho, and pasilla chiles, as well as fragrant spices like cumin and cinnamon, takes center stage. Wrapped in a warm flour tortilla with a medley of refried beans, fluffy rice, melted cheddar, creamy avocado, and a squeeze of fresh lime juice, these burritos are perfect for satisfying your cravings. Pro tip: Sear the burritos until golden and crispy, and serve them with extra birria sauce for dipping to take them to the next level. Whether you’re hosting a gathering or meal-prepping for the week, this recipe promises bold flavors and an unforgettable dining experience in every bite.
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Ingredients
- 2 pounds beef chuck roast
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles
- 2 tablespoons adobo sauce
- 1 medium, quartered white onion
- 4 garlic cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 bunch, chopped cilantro
- 14 ounces canned tomatoes
- 4 cups beef broth
- 2 tablespoons white vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 8 large flour tortillas
- 2 cups cooked rice
- 2 cups refried beans
- 2 cups shredded cheddar cheese
- 1 lime lime juice
- 2 sliced avocado
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Directions
Step 1
Start by toasting the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat until fragrant, about 2-3 minutes. Remove from heat and let them cool.
Step 2
Remove the stems and seeds from the chiles, then place them in a bowl with warm water to soak for about 20 minutes or until softened.
Step 3
In a blender, combine the soaked chiles, adobo sauce, quartered onion, garlic, canned tomatoes, vinegar, cumin, oregano, and salt. Blend until smooth to create the birria sauce.
Step 4
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef chuck roast with salt and pepper and sear it on all sides until browned, about 8-10 minutes. Remove the beef and set aside.
Step 5
In the same pot, pour in the birria sauce, beef broth, cinnamon stick, and bay leaves. Stir well to combine.
Step 6
Return the beef to the pot, cover, and simmer on low heat for about 3 hours, or until the beef is tender and can be easily shredded with a fork.
Step 7
Once cooked, remove the beef from the sauce and shred it using two forks. Discard any excess fat. Return the shredded beef to the sauce to keep warm.
Step 8
Warm the flour tortillas in a dry skillet or microwave.
Step 9
Assemble the burritos by spreading a layer of refried beans on each tortilla, followed by a scoop of cooked rice, a generous portion of shredded birria beef, and some birria sauce.
Step 10
Top with shredded cheddar cheese, avocado slices, a sprinkle of cilantro, a squeeze of lime juice, and a dollop of sour cream.
Step 11
Fold the sides of the tortilla over the filling, then roll it tightly into a burrito. Repeat with the remaining tortillas and fillings.
Step 12
Optionally, sear the burrito in a skillet with a little oil until the tortilla is crispy, about 1-2 minutes per side.
Step 13
Serve the birria burritos with any extra birria sauce on the side for dipping.
Nutrition Facts
| Serving size | 4369.5 grams (4369.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6446 |
| Total Fat 389.00g | 499% |
| Saturated Fat 178.20g | 891% |
| Polyunsaturated Fat 23.70g | |
| Cholesterol 1046mg | 349% |
| Sodium 14527mg | 632% |
| Total Carbohydrate 470.60g | 171% |
| Dietary Fiber 70.40g | 251% |
| Total Sugars 44.80g | |
| Protein 322.10g | 644% |
| Vitamin D 0IU | 0% |
| Calcium 3245mg | 250% |
| Iron 66mg | 369% |
| Potassium 8164mg | 174% |
Source of Calories