Go Back
–+ servings
savory meat filled burrito

Birria Burrito

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Blender
  • 1 large skillet
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle
  • 1 set of tongs

Ingredients
  

  • 2 pounds beef chuck roast cut into chunks
  • 5 dried guajillo chiles stemmed and seeded
  • 3 dried ancho chiles stemmed and seeded
  • 1 onion quartered
  • 4 cloves garlic peeled
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups beef broth
  • 12 large flour tortillas
  • 2 cups shredded cheese
  • 1 cup diced onion
  • 1 cup chopped cilantro
  • Lime wedges for serving

Instructions
 

  • Boil the dried chiles in a pot of water until they are softened, about 10 minutes.
  • Drain the chiles and blend them with onion, garlic, vinegar, cumin, oregano, cinnamon, salt, and pepper until smooth.
  • In a large pot, combine beef chunks and blended sauce, then cover with beef broth.
  • Simmer the beef mixture over low heat for about 3 hours, or until the meat is tender.
  • Remove the beef and shred it using two forks.
  • Heat a skillet over medium heat and lightly toast each tortilla.
  • Spoon shredded beef onto each tortilla, add cheese, onion, and cilantro.
  • Roll tortillas into burritos, ensuring the edges are tucked in.
  • Optional: Briefly grill burritos on skillet for a crispy finish.
  • Serve warm with lime wedges on the side.

Notes

For optimal flavor, consider preparing the birria beef a day in advance to allow the spices to fully infuse the meat. When toasting the tortillas, be careful not to overheat them, as this can make them difficult to roll. You can adjust the spice level to your preference by adding more or fewer chiles. Enjoy your Birria Burrito with a side of consommé for dipping, which can be made by skimming the fat and straining the leftover broth.
Tried this recipe?Let us know how it was!