Name: TrailSide Taps Birria Burrito Recipe
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1.5 lbs beef chuck, trimmed and cut into 2" pieces; 4 pieces dried guajillo chiles, stemmed and seeded; 2 pieces dried ancho chiles, stemmed and seeded; 1 tbs chipotle in adobo; 1 piece tomato (medium), quartered; 0.5 cup white onion, quartered; 4 pieces garlic cloves; 2 cups beef broth; 1 tbs apple cider vinegar; 0.5 tsp dried oregano; 0.5 tsp ground cumin; 1 piece bay leaf; 1.5 tsp kosher salt; 1 tbs vegetable oil; 2 cups russet potatoes, peeled and cut into 1/2" dice; 1 piece poblano pepper, seeded and diced; 0.5 cup yellow onion, finely chopped; 1 cup sharp cheddar cheese, shredded; 1 tbs unsalted butter; 1 tbs olive oil; 0.75 tsp salt; 0.25 tsp black pepper; 4 pieces large eggs; 2 tbs whole milk; 1 tbs unsalted butter; 0.25 tsp salt; 0.125 tsp black pepper; 3 pieces roma tomatoes; 0.25 cup white onion, large wedge; 1 piece garlic clove

Method

Birria (beef)

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles 20–30 seconds per side until fragrant (do not burn). Remove stems and seeds. Place chiles in a bowl and cover with 1 cup hot water; let soak 15 minutes until softened, then drain, reserving 1/4 cup soaking liquid.

Make birria sauce

In a blender add soaked chiles, chipotle in adobo, quartered tomato, 1/4 cup white onion, garlic, apple cider vinegar, oregano, cumin and 1/4 cup reserved soaking liquid. Blend until smooth, adding a splash of beef broth if needed to reach a thick sauce consistency (about 30–45 seconds).

Brown the beef

Season beef pieces with 1 tsp kosher salt. Heat 1 tbsp vegetable oil in a Dutch oven or heavy pot over medium-high. Brown beef in batches 2–3 minutes per side until well caramelized. Remove and set aside.

Braise

Reduce heat to medium. Add blended sauce to pot and cook 2–3 minutes, stirring to bloom flavors. Return beef to pot, add bay leaf, remaining 1 cup beef broth, and remaining 1/2 tsp salt. Bring to a simmer, cover, and braise on low heat for 2–2.5 hours until beef is fork-tender (or braise in 300°F oven for 2 hours). Remove bay leaf. Shred beef with two forks and reserve 3/4 cup of the braising liquid (consommé) for dipping.

Poblano & Cheddar Potato Hash

Parboil diced potatoes in salted boiling water for 6–8 minutes until just fork-tender but not falling apart. Drain well and let steam-dry 2 minutes.

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add diced potatoes in a single layer and cook undisturbed 4–5 minutes until bottoms are golden. Stir and continue to cook 6–8 minutes, stirring occasionally, until evenly crisp and cooked through.

Add diced poblano and chopped onion to the skillet; cook 3–4 minutes until peppers are softened and onion is translucent. Season with 3/4 tsp salt and 1/4 tsp black pepper. Sprinkle shredded cheddar over the hash, reduce heat to low, cover briefly 1–2 minutes to melt cheese. Transfer to a bowl and keep warm.

Scrambled Eggs

Whisk together 4 eggs, 2 tbsp milk, 1/4 tsp salt and 1/8 tsp black pepper until homogenized and slightly frothy.

Heat 1 tbsp butter in a nonstick skillet over medium-low. Pour eggs in and let sit undisturbed 10–15 seconds. Using a spatula, gently push eggs from edges to center, forming soft curds. Cook slowly, removing skillet from heat intermittently, until eggs are softly set but still moist, about 3–4 minutes total. Remove from heat—eggs will finish setting.

Roasted Tomato Salsa (Salsa Asada)

Preheat broiler or a cast-iron skillet until very hot. Place roma tomatoes, jalapeño, quartered onion and garlic clove on a sheet pan or directly on skillet. Broil or char, turning occasionally, until skins are blackened and softened, about 8–10 minutes.

Transfer roasted vegetables to a blender or food processor. Add cilantro, 1 tsp lime juice and 1/2 tsp kosher salt. Pulse to a chunky salsa consistency, scraping down sides as needed. Taste and adjust salt or lime.

Crema & Assembly

Make crema: whisk together 1/4 cup Mexican crema (or sour cream) with 1 tsp lime juice and a pinch of salt until smooth. Adjust lime to taste.

Warm tortillas: heat a dry skillet over medium-high and warm each 10" tortilla 20–30 seconds per side until pliable, or wrap in foil and keep in a low oven (200°F).

Assemble burritos: Lay one warm tortilla on a work surface. Spoon half of the potato & cheddar hash down the center (about 3/4 cup), top with 3/4 cup shredded birria beef and a couple tablespoons of reserved consommé if you like it moist. Add a generous scoop of scrambled eggs (about 1/2 the eggs), and 2–3 tablespoons roasted tomato salsa. Drizzle 1 tablespoon crema over the filling.

Fold burrito: Fold bottom edge over filling, fold sides in, and roll tightly to close. Repeat for second burrito.

Optional crisping: Heat a nonstick skillet over medium with 1 tsp oil. Place burrito seam-side down and press gently; cook 1–2 minutes per side until golden and slightly crisp. This seals and warms the burrito.

Serve: Slice burritos in half on the diagonal. Serve with a small bowl of reserved birria consommé for dipping, additional roasted tomato salsa, crema on the side, and 1 cup sliced fresh fruit.