Birria Torta Recipe

Toast and soften chiles

Lightly toast the guajillo and ancho chiles in a dry skillet over medium heat for 10–20 seconds per side until fragrant but not burned. Remove and place in a bowl. Pour 2 cups of just-boiled water over the chiles, cover, and let soak 15 minutes until softened. Reserve soaking liquid.

Prepare aromatics

In the same skillet, add 1 teaspoon vegetable oil and char the quartered tomato and onion until softened and lightly blackened (about 6–8 minutes). Peel the garlic or roast whole cloves in the skillet briefly until fragrant (about 1–2 minutes).

Make the birria sauce

Drain chiles (reserve 1/2 cup soaking liquid). In a blender, combine softened chiles, charred tomato, charred onion, garlic, chipotle in adobo, apple cider vinegar, cumin, oregano, 1 teaspoon salt, and 1/4 cup of the reserved soaking liquid. Blend until very smooth, adding up to an additional 1/4 cup soaking liquid as needed to reach a pourable sauce.

Brown the beef

Season beef pieces with remaining 1 teaspoon salt and 1 teaspoon pepper. Heat remaining 1 teaspoon vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear beef in batches until well browned on all sides, about 3–4 minutes per side. Remove and set aside.

Simmer birria

Reduce heat to medium, pour the blended sauce into the pot and cook 2–3 minutes to deepen flavor. Return seared beef to pot, add beef broth and bay leaves, and bring to a simmer. Cover, reduce heat to low, and simmer gently for 2.5–3 hours until beef is fork-tender and shreddable. Alternatively, cook in a 300°F oven for 2.5–3 hours or use a pressure cooker (about 45 minutes high pressure).

Shred and reserve consommé

Remove beef and shred with forks, discarding any excess fat. Skim fat from cooking liquid; reserve 1 cup of the strained consommé for dipping/brushing the torta. Taste and adjust seasoning with salt if necessary.

Warm refried beans in a small saucepan over low heat, thinning slightly with water or a few tablespoons of reserved consommé until spreadable. Season with a pinch of salt and keep warm.

Slice or mash the avocado and keep covered with a squeeze of lime to prevent browning.

If you don't already have pico de gallo prepared: combine 1 cup diced tomato, 1/4 cup finely chopped white onion, 2 tbsp chopped cilantro, 1 small finely chopped jalapeño (optional), and 1 tbsp fresh lime juice with a pinch of salt. Stir and refrigerate briefly.

Prepare rolls

Split the telera rolls or bolillos horizontally. Lightly spread the cut sides with softened butter (or mayonnaise).

Toast and soak

Heat a large skillet or griddle over medium heat and add 2 teaspoons cooking oil. Place the buttered rolls cut-side down and toast until golden and crisp, about 2 minutes. Remove rolls. Optionally, briefly dip the cut side of each toasted roll into reserved consommé (or brush with consommé) for extra flavor and moisture.

Assemble tortas

Spread a generous layer (about 3–4 tablespoons) of warmed refried beans on the bottom half of each roll. Pile 3/4 to 1 cup shredded birria onto the beans. Spoon a tablespoon of some of the warm consommé over the meat for juiciness. Add sliced or mashed avocado, a few spoonfuls of pico de gallo, and sprinkle with crumbled queso fresco and chopped cilantro. Top with the other roll half.

Final press (optional)

If you like a pressed torta, return assembled tortas to the hot skillet (lightly buttered) and press with a weighted spatula or a sandwich press for 1–2 minutes per side until warmed through and cheese melts slightly.

Serve

Slice each torta in half, serve immediately with lime wedges and remaining consommé on the side for dipping. Enjoy while hot — the torta should be juicy from the birria and consommé, with crunchy toasted bread and creamy avocado.