Birria Chimichanga Recipe
Chimichanga filled with cheese and delicious birria beef. Served with rice and beans, topped with cheese dip and birria broth on the side
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Ingredients
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Chimichanga Filling
Chimichangas
Sides
Birria Broth
Method
Prepare the Birria Beef
- 1
Soak the Chiles
In a bowl, soak the dried Guajillo and Ancho chiles in hot water for about 20 minutes until softened.
- 2
- 3
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.
- 4
Assemble the Chimichangas
- 5
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.
- 6
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.
Fry the Chimichangas
- 7
Heat the Oil
In a deep skillet or frying pan, heat the oil over medium-high heat until hot.
- 8
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.
- 9
Drain and Set Aside
Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve
- 10
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.
