Birria Burrito
Savor the bold, smoky flavors of a traditional Birria Burrito, a mouthwatering fusion of slow-simmered Mexican birria and hearty burrito classics. Featuring tender beef chuck roast braised with a medley of dried guajillo, ancho, and pasilla chiles, this dish bursts with rich, complex flavor. Generously wrapped in a warm tortilla alongside layers of refried beans, fluffy rice, tangy lime juice, creamy avocado, and melty cheddar cheese, it’s a true feast for your taste buds. Whether enjoyed fresh off the skillet with its crispy exterior or dipped into leftover birria sauce for extra indulgence, this recipe delivers an unforgettable culinary experience. Perfect for weeknight dinners or a festive gathering, these birria burritos are a guaranteed crowd-pleaser packed with authentic Mexican comfort.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles
- 2 tablespoons adobo sauce
- 1 medium, quartered white onion
- 4 garlic cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 bunch, chopped cilantro
- 14 ounces canned tomatoes
- 4 cups beef broth
- 2 tablespoons white vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 8 large flour tortillas
- 2 cups cooked rice
- 2 cups refried beans
- 2 cups shredded cheddar cheese
- 1 lime lime juice
- 2 sliced avocado
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Start by toasting the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat until fragrant, about 2-3 minutes. Remove from heat and let them cool.
Remove the stems and seeds from the chiles, then place them in a bowl with warm water to soak for about 20 minutes or until softened.
In a blender, combine the soaked chiles, adobo sauce, quartered onion, garlic, canned tomatoes, vinegar, cumin, oregano, and salt. Blend until smooth to create the birria sauce.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef chuck roast with salt and pepper and sear it on all sides until browned, about 8-10 minutes. Remove the beef and set aside.
In the same pot, pour in the birria sauce, beef broth, cinnamon stick, and bay leaves. Stir well to combine.
Return the beef to the pot, cover, and simmer on low heat for about 3 hours, or until the beef is tender and can be easily shredded with a fork.
Once cooked, remove the beef from the sauce and shred it using two forks. Discard any excess fat. Return the shredded beef to the sauce to keep warm.
Warm the flour tortillas in a dry skillet or microwave.
Assemble the burritos by spreading a layer of refried beans on each tortilla, followed by a scoop of cooked rice, a generous portion of shredded birria beef, and some birria sauce.
Top with shredded cheddar cheese, avocado slices, a sprinkle of cilantro, a squeeze of lime juice, and a dollop of sour cream.
Fold the sides of the tortilla over the filling, then roll it tightly into a burrito. Repeat with the remaining tortillas and fillings.
Optionally, sear the burrito in a skillet with a little oil until the tortilla is crispy, about 1-2 minutes per side.
Serve the birria burritos with any extra birria sauce on the side for dipping.
Nutrition Facts
Calories |
6816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.5 g | 508% | |
| Saturated Fat | 181.8 g | 909% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 13929 mg | 606% | |
| Total Carbohydrate | 545.9 g | 199% | |
| Dietary Fiber | 75.6 g | 270% | |
| Total Sugars | 49.3 g | ||
| Protein | 332.4 g | 665% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3404 mg | 262% | |
| Iron | 66.7 mg | 371% | |
| Potassium | 8313 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
