Birria Chimichanga Recipe

Soak the Chiles

In a bowl, soak the dried Guajillo and Ancho chiles in hot water for about 20 minutes until softened.

Blend the Marinade

In a blender, combine the soaked chiles, garlic, cumin, oregano, salt, and black pepper. Blend until smooth, adding a little beef broth if necessary.

Cook the Beef

In a large pot, sear the beef chuck roast on all sides until browned. Add the blended marinade and the remaining beef broth. Bring to a simmer, cover, and cook on low for about 3 hours until the beef is tender and easily shredded.

Shred the Meat

Remove the beef from the pot and shred it using two forks. Reserve the cooking liquid for the broth.

Fill the Tortillas

Lay out a flour tortilla, add a generous portion of shredded birria beef and a handful of shredded cheese to the center.

Roll the Chimichanga

Fold in the sides of the tortilla over the filling, then roll it tightly from the bottom up to form a chimichanga.

Heat the Oil

In a deep skillet or frying pan, heat the oil over medium-high heat until hot.

Fry the Chimichangas

Carefully place the chimichangas in the hot oil, frying until golden brown and crispy on all sides, about 3-4 minutes per side.

Drain and Set Aside

Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.

Plate the Dish

Serve each chimichanga with a side of cooked rice, refried beans, and a small bowl of reserved birria broth for dipping. Drizzle cheese dip over the chimichangas before serving.