Birria burritos are a flavorful and satisfying meal featuring tender slow-cooked meat simmered in a rich, spiced chili sauce. This recipe combines traditional Mexican ingredients and cooking methods to create a delicious burrito perfect for any occasion. With simple steps and accessible ingredients, you can enjoy authentic birria at home, wrapped in warm tortillas and topped with melted cheese and fresh cilantro.
Birria burrito ingredients:
for the Birria:
2 lbs beef chuck roast or lamb (cut into chunks),
4 dried guajillo peppers (stemmed and seeded),
2 dried ancho peppers (stemmed and seeded),
1 medium onion (chopped),
4 cloves garlic (minced),
2 cups beef broth,
1 teaspoon cumin,
1 teaspoon oregano,
Salt and pepper (to taste),
1 bay leaf.
For the Burrito:
4 large flour tortillas,
1 cup shredded cheese (like Oaxaca, cheddar, or Monterey Jack),
Fresh cilantro (chopped, for garnish),
Lime wedges (for serving).
In a small pot, add the guajillo and ancho peppers and cover them with water. Bring to a boil and then simmer for about 10 minutes until softened. Drain and set aside.
In a blender, combine the soaked peppers, chopped onion, minced garlic, beef broth, cumin, oregano, salt, and pepper. Blend until smooth.
In a large pot add the meat. Pour the blended sauce over the meat and add the bay leaf. Bring to a simmer over medium heat.
Cover and let it cook on low heat for about 2 to 3 hours, or until the meat is tender and can be easily shredded with a fork.
Once cooked, remove the meat from the pot and shred it using two forks. Discard any excess fat.
In a dry skillet, warm the flour tortillas until pliable.
On each tortilla, add a generous portion of shredded birria and top with shredded cheese. You can also add chopped cilantro if desired.
Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top.
Serve the birria burritos hot, garnished with extra cilantro. Offer lime wedges on the side for a refreshing squeeze over the burritos.
