Birria Steak Burrito Recipe

Toast and Prep Chiles

Heat a dry skillet over medium heat. Toast guajillo, ancho, pasilla and optional hot chile 15–30 seconds per side until fragrant but not burnt. Remove from heat and transfer to a bowl. Pour hot water to cover and soak 15 minutes until softened, reserving soaking liquid.

Sear Beef

Season beef pieces with 1 tsp kosher salt and 1/2 tsp black pepper. In a heavy-bottomed pot or Dutch oven, heat 1 tbs vegetable oil over medium-high. Sear beef in batches until deeply browned, about 3–4 minutes per side. Transfer seared beef to a plate and set aside.

Char Aromatics

In the same skillet, add the remaining 1 tbs oil. Char the quartered onion and tomato until browned and slightly softened, about 4–5 minutes. Add garlic and cook 30–60 seconds until fragrant. Transfer onion, tomato and garlic to a blender.

Make Chile Sauce

Drain most of the chile soaking liquid into a measuring cup, leaving any grit behind. Add the softened chiles to the blender with the charred aromatics, 2 tbs apple cider vinegar, 1 tsp cumin, 1 tsp oregano, 1/4 tsp cinnamon, and 1/2 cup of the reserved soaking liquid (or as needed). Blend on high with a splash of beef broth until smooth. Strain the sauce through a fine mesh sieve into the pot to remove skins and seeds, pressing to extract flavor.

Braise the Beef

Return the seared beef to the pot with the strained chile sauce. Add the remaining beef broth (about 2.5 cups total including what you used earlier), bay leaf, remaining 1 tsp kosher salt and 1/2 tsp black pepper. Bring to a simmer, then cover and reduce heat to low. Simmer gently 2 to 2.5 hours until beef is fork-tender and easily shreds. Alternatively, braise in a 300°F (150°C) oven for the same time.

Shred and Adjust

Remove beef and shred with two forks. Skim excess fat from top of braising liquid; reserve 2 cups of strained liquid for the consommé and dipping. Taste shredded meat and adjust seasoning with salt and a splash of vinegar if needed. Keep meat warm in some of the sauce to remain moist.

Strain the reserved braising liquid through a fine mesh sieve into a saucepan. If the liquid is too concentrated or reduced, add up to 1/2 cup additional beef broth or water to reach about 2 cups. Bring to a gentle simmer, skim any remaining fat and season to taste with salt. Keep warm for serving as a dipping consommé.

Prepare Fillings

Warm tortillas in a dry skillet or wrap in a damp paper towel and microwave 20–30 seconds to become pliable. Warm refried beans and rice if using. Lay out each tortilla and spread about 1/4 cup refried beans (optional) in the center, then 1/2 cup cooked rice (optional), 1/2 cup shredded birria meat (with a little sauce), and 1/2 cup shredded cheese. Top with a sprinkle of chopped onion and cilantro and a squeeze of lime if desired.

Fold Burritos

Fold sides of the tortilla over the filling, then roll tightly from one end to the other to form a burrito. Tuck in the ends as you roll to secure the filling.

Griddle for Crispness

Heat a large skillet or griddle over medium heat and add 1 tsp oil or butter. Place seam-side down and cook 1–2 minutes until golden and sealed; flip and brown the other side 1–2 minutes. Repeat for remaining burritos, adding more oil as needed. This step melts the cheese and crisps the tortilla.

Optional Cheese Crisp

For extra crisp, sprinkle a tablespoon of cheese in the pan, let it melt and crisp, then place the burrito seam-down onto the melted cheese so it sticks to a crispy cheese edge.

Place each warm burrito on a plate with a small bowl of hot consommé for dipping. Serve extra chopped onion, cilantro and lime wedges on the side. To eat, dip the burrito into the consommé for flavorful, saucy bites.