Indulge in our savory birria burrito, where tender, slow-cooked beef is enveloped in a warm, flour tortilla. Each bite bursts with rich flavors, complemented by melted cheese, fresh cilantro, and a drizzle of zesty salsa. Perfectly paired with a side of consomé for dipping, this burrito is a comforting feast that will transport your taste buds straight to Mexico!

birria burrito

quesabirria

Indulge in our Chipotle Burrito, a flavor-packed delight featuring a warm, fluffy tortilla enveloping your choice of seasoned protein, zesty rice, black beans, and fresh pico de gallo. Drizzled with creamy chipotle sauce and topped with shredded cheese, this burrito is a perfect blend of savory and spicy, delivering a satisfying bite in every mouthful. Perfect for a quick lunch or a hearty dinner, it's a delicious escape into the vibrant flavors of Mexican cuisine.

chipotle burrito

In a large pot, toast the guajillo and ancho chilies over medium heat until fragrant. Remove, stem, and seed the chilies. Blend them with onion, garlic, cumin, black peppercorns, and a little beef broth until smooth.

Prepare the Birria

In the same pot, add the beef chuck roast, bay leaves, remaining beef broth, and the blended chili mixture. Season with salt and bring to a boil. Reduce heat to low, cover, and simmer for about 2-3 hours until the meat is tender.

Cook the Meat

Once cooked, remove the beef, shred it with two forks, and return it to the pot. Let it simmer for an additional 30 minutes.

Shred the Meat

beef chuck roast

dried guajillo chilies

dried ancho chilies

onion

garlic cloves

cumin seeds

black peppercorns

bay leaves

beef broth

salt

In a large pot, combine the beef chuck roast, water, salt, black pepper, cumin, oregano, bay leaves, diced onion, and whole garlic cloves. Bring to a boil, then reduce heat to low and simmer for about 2 hours until the meat is tender.

Prepare the Meat

While the meat is cooking, remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet for a few minutes until fragrant. Soak the toasted chiles in hot water for about 15-20 minutes until soft, then blend with a bit of the soaking water until smooth.

Make the Sauce

Once the meat is cooked, remove it from the pot and shred it. Strain the cooking liquid and blend with the chile sauce until combined. Return the shredded meat to the pot with the blended sauce, stirring to coat. Simmer for an additional 30 minutes.

Combine Sauce with Meat

Heat a skillet over medium heat. Dip a tortilla in the sauce, then place it in the skillet. Top with shredded meat and mozzarella cheese. Fold the tortilla in half and cook until the cheese is melted and the tortilla is crispy. Repeat for the remaining tortillas.

Assemble Quesabirria

Serve the quesabirria hot with fresh cilantro and lime wedges on the side.

Serve

Beef chuck roast

Guajillo chiles

Ancho chiles

Onion

Garlic cloves

Cumin

Oregano

Bay leaves

Salt

Black pepper

Water

Corn tortillas

Mozzarella cheese

Fresh cilantro

Lime wedges

Gather and prepare all the ingredients. Cook the rice and chicken, and warm the tortillas.

Prepare the Ingredients

In a large bowl, combine the cooked rice, black beans, salt, and black pepper. Mix well.

Mix the Rice and Beans

Lay a tortilla flat on a clean surface. Place a portion of the rice and bean mixture in the center, followed by shredded chicken, chipotle sauce, cheese, lettuce, diced tomatoes, sour cream, and guacamole.

Assemble the Burrito

Fold the sides of the tortilla over the filling, then roll it from the bottom up to create a tight burrito.

Wrap the Burrito

Cut the burrito in half and serve with additional chipotle sauce or sides of your choice.

Birria Burrito

Quesabirria

Chipotle Burrito