Birria Hash Skillet Recipe
Slow-cooked beef birria, potatoes, Monterey cheese, cilantro & two eggs topped with salsa Suiza. Served with corn tortillas.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Birria
Hash
Method
Birria Preparation
- 1
Prepare the Chilies
Remove the stems and seeds from the guajillo and ancho chilies. Soak them in hot water for about 15 minutes until softened.
- 2
- 3
Cook the Beef
In a slow cooker, place the chuck roast and pour the blended marinade over it. Add the bay leaves and beef broth. Cover and cook on low for 8 hours or until the beef is tender.
Hash Assembly
- 4
Prepare the Potatoes
Dice the potatoes into small cubes. Boil them in salted water until tender, about 10 minutes. Drain and set aside.
- 5
Shred the Beef
Once the beef is cooked, remove it from the slow cooker and shred it with two forks. Discard any excess fat.
- 6
Combine Ingredients
In a large skillet, combine the shredded beef, diced potatoes, and Monterey Jack cheese. Cook over medium heat until the cheese is melted and everything is heated through, about 5-7 minutes.
- 7
- 8
