Jul 14 2026
Restaurants›Besito Mexican Restaurant›Birria Chile Relleno Recipe

Birria Chile Relleno Recipe

Inspired by Besito Mexican Restaurant
Time2h 30m
Serves2

Two Poblano Peppers Stuffed with Braised Short Rib. Topped with Cheese Dip.

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Ingredients

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For the Braised Short Rib

For the Chile Relleno

For the Cheese Dip

Method

For the Braised Short Rib

  1. 1

    Prepare the Chiles

    Remove the stems and seeds from the dried guajillo and ancho chiles. Place them in hot water and let them soak for about 15-20 minutes until softened.

  2. 2

    Sear the Short Ribs

    In a large pot, heat a tablespoon of oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove from the pot and set aside.

  3. 3

    Sauté Aromatics

    In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.

  4. 4

    Blend the Sauce

    In a blender, combine the soaked chiles, cumin, oregano, and a cup of beef broth. Blend until smooth.

  5. 5

    Cook the Short Ribs

    Return the short ribs to the pot, add the blended sauce and remaining beef broth. Bring to a simmer, cover, and cook on low heat for about 3 hours or until the meat is tender.

  6. 6

    Shred the Meat

    Once cooked, remove the short ribs from the pot and shred the meat using two forks. Set aside.

For the Chile Relleno

  1. 7

    Roast the Poblano Peppers

    Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place in a bowl and cover with plastic wrap for about 10 minutes to steam. Peel off the skin and make a slit down one side to remove the seeds.

  2. 8

    Stuff the Peppers

    Stuff each pepper with the shredded braised short rib, pressing gently to fill completely.

  3. 9

    Prepare the Batter

    In a bowl, beat the eggs until fluffy. Add flour and mix until well combined.

  4. 10

    Fry the Peppers

    Heat oil in a skillet over medium heat. Dip each stuffed pepper in the egg batter and fry until golden brown on all sides. Drain on paper towels.

  5. 11

    Melt the Cheese

    Sprinkle cheddar and Monterey Jack cheese over the fried peppers and cover with a lid until melted.

For the Cheese Dip

  1. 12

    Combine Ingredients

    In a saucepan, combine cream cheese, cheddar cheese, and milk. Heat over low to medium heat, stirring constantly until melted and smooth.

  2. 13

    Add Seasonings

    Stir in diced jalapeños, garlic powder, and salt. Mix well and cook for an additional 2-3 minutes.

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