Birria Chimi – Chingonas Recipe

Prepare chiles

Remove stems and seeds from guajillo and ancho chiles. Toast the chiles in a dry skillet over medium heat 20–30 seconds per side until aromatic but not burnt. Transfer to a bowl and cover with hot water; soak 15 minutes to soften.

Make sauce

Drain softened chiles and put them in a blender with chipotle in adobo, garlic, quartered onion, quartered tomato, oregano, cumin, apple cider vinegar and 1 cup of the beef stock. Blend until smooth, adding a little stock if needed to create a thick sauce.

Sear beef

Season beef pieces with 1 tsp salt and 1/2 tsp pepper. Heat 2 tablespoons vegetable oil in a heavy Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, about 3–4 minutes per side. Work in batches if needed.

Braise

Return all seared beef to the pot. Pour the blended chile sauce over the beef and add remaining 3 cups beef stock and bay leaves. Bring to a simmer, reduce heat to low, cover, and braise until beef is fork-tender, about 2.5–3 hours (or 6–8 hours in a slow cooker on low or 60–75 minutes in a pressure cooker). Skim excess fat if desired.

Shred and reduce consommé

Remove bay leaves. Transfer beef to a cutting board and shred with two forks. Continue simmering the cooking liquid uncovered over medium heat 10–15 minutes to slightly reduce and concentrate flavors; taste and adjust salt. Reserve 1–1.5 cups of the braising liquid (consommé) for dipping/assembly.

Assemble chimis

Lay one flour tortilla on a work surface. Scatter about 1/2 cup shredded Oaxaca cheese over the center, top with approximately 2/3 cup shredded birria, and another 2 tablespoons cheese (to help seal). Fold edges: tuck the two sides in, then roll into a tight cylinder so seams are on bottom. Repeat to make 6 chimis.

Crisp chimis

Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat (or preheat an air fryer to 400°F/200°C). For frying: place chimis seam-side down and fry until golden brown and crisp, about 2–3 minutes per side, turning carefully to brown all sides. Drain on paper towels. For air-fryer: lightly brush or spray chimis with oil and air-fry 8–10 minutes, turning halfway, until crisp and golden.

Optional reheat with cheese

If you prefer extra-melted cheese, after frying place chimis seam-side up on a sheet pan, sprinkle with a little more Oaxaca, and broil 1–2 minutes until cheese bubbles.

In a blender or bowl, combine ripe avocado, Mexican crema (or sour cream), lime juice, 1/2 tsp salt and 2 tablespoons water. Blend until smooth and creamy; add additional water by teaspoonfuls to reach a pourable but thick crema. Taste and adjust lime and salt.

Whisk together mayonnaise, minced chipotle, lime juice, minced garlic and 1/4 tsp salt until smooth. Taste and adjust heat or acidity. Chill until ready to use.

Toss shredded romaine with a squeeze of lime if desired. Keep pico de gallo and crumbled queso fresco ready for assembly as fresh toppings.

Mexican rice

Rinse rice until water runs clear and drain. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add 1/2 cup finely chopped onion and 1 clove minced garlic; sauté until translucent. Add rice and cook, stirring, until rice becomes slightly toasted, 3–4 minutes. Stir in tomato sauce, then add 3 cups chicken stock and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.

Refried chorizo beans

In a skillet over medium heat, cook fresh chorizo, breaking it up, until browned and cooked through, about 5–7 minutes. Add 1/2 cup diced onion and sauté until softened. Add drained beans, 1/2 tsp cumin and 1 tsp salt. Mash the mixture with a potato masher or back of a spoon to your preferred texture; if too thick, add a few tablespoons of water or reserved birria consommé. Cook 3–5 more minutes to meld flavors. Keep warm.

Cut each chimichanga/chimi on the bias or leave whole. On a plate, place a handful of shredded romaine, a scoop of Mexican rice and a scoop of refried chorizo beans. Place the chimichanga on the plate and drizzle with chipotle aioli and avocado crema. Spoon a little reserved birria consommé at the side for dipping. Top with pico de gallo and a sprinkle of queso fresco. Serve immediately with lime wedges.