Torta De Birria Recipe

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 20–30 seconds per side until aromatic but not burned. Transfer to a bowl and cover with 2 cups of hot water; soak 15 minutes until softened. Reserve soaking liquid.

Prepare aromatics

While chiles soak, char the roma tomatoes and the quartered white onion in the same skillet (or under a broiler) until blackened in spots, about 6–8 minutes. Peel if desired. Peel the garlic cloves and set aside.

Make chile puree

Drain chiles, reserving 1/2 cup of the soaking liquid. In a blender combine softened chiles, charred tomatoes, charred onion, garlic cloves, apple cider vinegar, oregano, cumin, cinnamon, 1 tsp salt, 1/2 tsp black pepper and 1/2 cup of the reserved soaking liquid. Blend until very smooth, adding a tablespoon or two of additional soaking liquid if necessary to reach a thick sauce consistency.

Sear the beef

Pat beef pieces dry and season lightly with remaining salt and pepper. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown beef on all sides in batches, about 3–4 minutes per side, until well browned. Remove beef and set aside.

Combine and braise

Reduce heat to medium. Pour the chile puree into the pot and cook 2–3 minutes to take off raw flavor. Add beef back to pot, pour in beef broth, add bay leaves, and scrape up browned bits. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven. Braise until beef is very tender and shreddable, 2.5–3 hours. Alternatively simmer gently on the stovetop, covered, for the same time.

Finish consommé and shred

When beef is tender, remove beef to a cutting board and shred with two forks, discarding any large bits of fat. Strain the braising liquid through a fine-mesh sieve into a bowl to yield a clear consommé; skim excess fat from the top if desired. Reserve about 1.5 cups warmed consommé for serving/dipping with the tortas and keep the shredded beef warm in some of the sauce/consommé to stay juicy.

In a small saucepan bring the white vinegar, water, sugar, and 1 tsp salt to a simmer until sugar dissolves. Place thinly sliced red onion in a bowl or jar and pour hot pickling liquid over the onion. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1+ hour). Drain before using.

In a bowl toss shredded cabbage with chopped cilantro, 1 tbsp fresh lime juice and 1/2 tsp salt. Adjust seasoning to taste. Keep chilled until assembly.

Whisk together sour cream, mayonnaise, 1.5 tsp adobo chipotle (start with 1 tsp and add more for heat), 1 tbsp lime juice and 1/2 tsp salt. Thin with up to 2 tbsp water to reach a smooth, spreadable consistency. Taste and adjust lime/salt/heat as desired. Refrigerate until ready to use.

Preheat a large skillet or griddle over medium heat. Butter the cut faces of the bolillo/telera rolls with softened butter.

Assembly for each sandwich: open a roll. Spread about 1 tbsp chipotle crema on both cut sides. Layer 1/4 cup shredded cheese on the bottom half, top with a generous 1/2 to 3/4 cup of hot shredded birria beef (use a slotted spoon so meat is not overly wet), top with a spoonful of warm consommé (optional) or a light drizzle of the braising sauce, a handful (about 3/4 cup) of cabbage slaw, and a few tablespoons of drained pickled red onions. Finish with a squeeze of lime and close the roll.

Place assembled sandwiches on the skillet, press lightly with a spatula or with a grill press. Toast until bread is golden and crisp and cheese melts, about 2–3 minutes per side. If desired, spoon a little warmed consommé into a shallow bowl for each sandwich for dipping (dipped torta = torta ahogada-style birria).

Serve immediately with extra chipotle crema, lime wedges and the warmed consommé for dipping.