Description
Delicious birria burritos made with tender meat, fresh ingredients, and homemade tortillas.
Ingredients
Scale
- 2 lb. Boneless Chuck Roast
- 1 lb. Short Ribs (substitute with additional chuck roast)
- 2 tbsp. Olive Oil
- 5–7 Dried Ancho Chiles
- 5–7 Guajillo Chiles
- 3 Chiles de Arbol
- 6 Garlic Cloves, crushed and peeled
- 1 Yellow Onion, peeled and roughly chopped
- 2–3 Roma Tomatoes, chopped
- 1 tsp. EACH: Cumin, Black Pepper, & Salt
- 1/2 tsp. EACH: Ground Cinnamon & Cloves (optional)
- 2–3 Bay Leaves
- 1 tbsp. Apple Cider Vinegar
- 3 cups Beef Broth
- 1 Guacamole
- 1 Cooked White Rice
- 1 Black Beans
- 1 White Onion, minced
- 1 Fresh Cilantro, chopped
- 1 Shredded Mozzarella
- 4 Burrito-Size Tortillas
- 2 cups All Purpose Flour
- 1 tsp. Fine Sea Salt
- 1/4 tsp. Baking Powder
- 4 tbsp. Unsalted Butter, softened
- 1 cup Warm Water
Instructions
- Preheat oven to 300F.
- In a large dutch oven over medium high heat, add the olive oil to heat up for 1-2 minutes.
- Generously season the chuck roast and short ribs on all sides with salt and black pepper. Add the chuck roast and short ribs to sear on all sides for 3-4 minutes, until deeply browned.
- Add all the remaining ingredients for the birria meat, then cover with the lid to bake in the oven for 3-4 hours.
- Remove the meat from the dutch oven and let it rest for 10 minutes before shredding between two forks.
- Remove the peppers and tomatoes from the dutch oven to blend until smooth. Add the blended peppers sauce and shredded meat back into the pot to sit for at least 10 minutes.
- In the center of a warmed burrito-size tortilla, use a slotted spoon to add a generous amount of birria meat (with as little juice as possible), cooked rice, guacamole, black beans (drained), shredded mozzarella, fresh cilantro, and chopped onions. Roll up tightly.
- Place seam-side down in a skillet over medium heat with butter or olive oil to cook 1-2 minutes on each side, until golden. Enjoy warm with a side of the birria sauce to dip the burrito in!
- In a large bowl, combine the flour, salt, and baking powder. Mix well.
- Add the butter and 1/2 cup warm water. Mix until a shaggy dough.
- Gradually add more water until the dough comes together, then knead on a clean surface for 1-2 minutes, until soft and pliable. If the dough is too sticky, add more flour. If the dough is too stiff, add more water.
- Cover to rest for 30 minutes at room temperature or in the fridge overnight. The tortillas are best when cooked and enjoyed same day.
- Divide the dough into 4 pieces (for burrito-sized tortillas). On a very floured surface, roll out the dough to appx. 12″ in diameter, or until you begin to see the counter through the tortilla. Aka, roll as thin as possible! Flipping the tortilla every one in a while to prevent any sticking to the counter. Dust the top with flour and cover with a kitchen cloth as you work with the remaining dough pieces.
- Grease a large skillet over medium high heat with butter. Once hot, add a tortilla to cook 30 seconds to 1 minute, until begins to turn white and brown spots appear, then flip to cook another 30 seconds to 1 minute. Remove to cover with a kitchen cloth while you work with the remaining tortillas.
- Let cool completely before transferring to an airtight bag or using immediately.
Notes
- Use additional chuck roast if you can’t find short ribs.
- For a spicier burrito, add more chiles.
- The tortillas are best when cooked freshly on the same day.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 100mg