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For BIRRIA BEEF<\/strong><\/p>\n 2.5\u20133 lbs beef chuck roast (or short ribs)<\/p>\n 4 dried guajillo chiles<\/p>\n 2 dried ancho chiles<\/p>\n 2 chipotle peppers in adobo<\/p>\n 1 small onion (quartered)<\/p>\n 4 cloves garlic<\/p>\n 1 tsp cumin<\/p>\n 1 tsp oregano<\/p>\n 1\/2 tsp ground cloves<\/p>\n 1 tsp paprika<\/p>\n 1 tbsp apple cider vinegar<\/p>\n 2 cups beef broth<\/p>\n Salt & pepper<\/p>\n 1 cup long grain rice<\/p>\n 1\/2 cup tomato sauce<\/p>\n 2 cups chicken broth<\/p>\n 1\/4 chopped onion<\/p>\n 1 garlic clove<\/p>\n Salt to taste<\/p>\n 1 roasted habanero (or 2 for extra heat)<\/p>\n 1\/2 bunch cilantro<\/p>\n 1\/2 cup sour cream or crema<\/p>\n 1\/4 cup mayonnaise<\/p>\n Juice of 1 lime<\/p>\n Salt to taste<\/p>\n 1 can black beans (drained)<\/p>\n 1\/2 tsp cumin<\/p>\n 1\/2 tsp garlic powder<\/p>\n Salt to taste<\/p>\n Heat in a skillet<\/strong> until warm and seasoned.<\/p>\n 4 roma tomatoes<\/p>\n 2 cloves garlic<\/p>\n 2 dried arbol chiles (or more if you like it spicy)<\/p>\n 1\/2 onion<\/p>\n Salt & pepper<\/p>\n Splash of vinegar<\/p>\n <\/p>\n<\/div>\n For BIRRIA BEEF<\/strong><\/p>\n Prep the chiles:<\/strong> Remove seeds\/stems from dried chiles. Toast in a pan until fragrant, then soak in hot water for 15 minutes.<\/p>\n Make adobo:<\/strong> Blend soaked chiles, chipotle peppers, onion, garlic, cumin, oregano, cloves, paprika, vinegar, and 1 cup broth until smooth.<\/p>\n Cook beef:<\/strong> 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).<\/p>\n Shred & reserve broth:<\/strong> Once tender, shred the beef and set aside with its consomm\u00e9 (broth).<\/p>\n Toast rice in oil until golden.<\/p>\n Add onion, garlic, tomato sauce, and broth.<\/p>\n Simmer covered for 15\u201320 minutes until tender.<\/p>\n Blend all ingredients until smooth.<\/p>\n Chill for 15 min to thicken<\/p>\n Char tomatoes, garlic, onion, and chiles in a dry pan or broil until blistered.<\/p>\n Blend with salt, pepper, and a splash of vinegar.<\/p>\n Chill before serving.<\/p>\n You\u2019ll need:<\/strong><\/p>\n Large flour tortillas<\/p>\n Shredded cheese (Oaxaca or mozzarella)<\/p>\n Birria beef<\/p>\n Mexican rice<\/p>\n Black beans<\/p>\n Habanero crema<\/p>\n Salsita (see below)<\/p>\n Steps:<\/strong><\/p>\n Warm tortillas. Spread crema first.<\/p>\n Add birria, rice, beans, and cheese.<\/p>\n Roll tightly into a burrito.<\/p>\n Toast on a skillet until crispy on all sides.<\/p>\n Slice in half and serve with salsita & more crema!<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For BIRRIA BEEF 2.5\u20133 lbs beef chuck roast (or short ribs) 4 dried guajillo chiles 2 dried ancho chiles 2 chipotle peppers in adobo 1 small onion (quartered) 4 cloves garlic 1 tsp cumin 1 tsp oregano 1\/2 tsp ground cloves 1 tsp paprika 1 tbsp apple cider vinegar 2 cups beef broth Salt […]<\/p>\n","protected":false},"author":1,"featured_media":6777,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6775","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tFor RICE :<\/h3>\n
For SMOKED HABANERO CILANTRO CREMA<\/h3>\n
BLACK BEANS (optional)<\/h3>\n
HOMEMADE SALSITA<\/h3>\n
\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections:<\/h1>\n
For RICE :<\/h3>\n
For SMOKED HABANERO CILANTRO CREMA<\/h3>\n
For HOMEMADE SALSITA :<\/strong><\/h3>\n
\ud83e\uded3 ASSEMBLY<\/h3>\n