Directions:

For BIRRIA BEEF

Prep the chiles: Remove seeds/stems from dried chiles. Toast in a pan until fragrant, then soak in hot water for 15 minutes.

Make adobo: Blend soaked chiles, chipotle peppers, onion, garlic, cumin, oregano, cloves, paprika, vinegar, and 1 cup broth until smooth.

Cook beef: Season beef with salt and pepper. Sear in a Dutch oven. Pour the blended sauce over it, add remaining broth, and simmer for 3 hours (or 8 hrs in slow cooker).

Shred & reserve broth: Once tender, shred the beef and set aside with its consommé (broth).

For RICE :

Toast rice in oil until golden.

Add onion, garlic, tomato sauce, and broth.

Simmer covered for 15–20 minutes until tender.

For SMOKED HABANERO CILANTRO CREMA

Blend all ingredients until smooth.

Chill for 15 min to thicken

For HOMEMADE SALSITA :

Char tomatoes, garlic, onion, and chiles in a dry pan or broil until blistered.

Blend with salt, pepper, and a splash of vinegar.

Chill before serving.

🫓 ASSEMBLY

You’ll need:

Large flour tortillas

Shredded cheese (Oaxaca or mozzarella)

Birria beef

Mexican rice

Black beans

Habanero crema

Salsita (see below)

Steps:

Warm tortillas. Spread crema first.

Add birria, rice, beans, and cheese.

Roll tightly into a burrito.

Toast on a skillet until crispy on all sides.

Slice in half and serve with salsita & more crema!

Enjoy !!