Birria Burrito Recipe

Prepare the Birria

In a large pot, soak the guajillo and ancho chiles in hot water for 15 minutes. Drain and blend with cumin, garlic, onion, and beef broth until smooth. Season with salt and pepper.

Cook the Short Ribs

In a large pot, heat oil over medium-high heat. Sear the short ribs on all sides until browned. Pour the blended sauce over the ribs, cover, and simmer on low heat for 2-3 hours until tender.

Make the Elote Corn Crema

Cook corn in boiling water for 5-7 minutes. Let cool, then cut the kernels off the cob. Mix sour cream, mayonnaise, and corn together in a bowl. Season with salt and pepper.

Crisp the Potatoes

Dice the potatoes and boil until tender. Drain and fry in vegetable oil until golden and crisp. Season with salt and pepper.

Scramble the Eggs

In a bowl, whisk the eggs and season with salt and pepper. Scramble in a skillet over medium heat until cooked through.

Assemble the Burritos

Lay a flour tortilla flat, add a portion of birria, elote corn crema, crisp potatoes, and scrambled eggs. Drizzle with hatch chili queso. Roll up tightly and serve.