Tex-Mex beef birria burrito with dipping consommé.
About this recipe
A Tex-Mex burrito filled with slow-braised shredded beef birria stewed with dried chillies, spices and tomato, served with hot consommé for dipping. Melted Oaxaca cheese, onion, coriander and hot sauce.
History & Origin
The birria burrito is one of the most exciting culinary fusions of contemporary Tex-Mex cooking, born from the union of two equally powerful traditions: Jalisco-style birria and the northern burrito. Birria is an ancient stew from the state of Jalisco, Mexico, where the meat - originally goat, now also beef - is slow-cooked for hours in an aromatic broth of dried chillies, spices and tomatoes until extraordinarily tender and fragrant. Considered for centuries a festive and ritual food, birria was eaten at weddings, christenings and quinceañeras. The explosion of birria tacos on social media during 2019-2020, especially in cities such as Los Angeles and Tijuana, catapulted this stew to worldwide fame. Quesabirria tacos - tortillas bathed in the reddish fat from the consommé, filled with shredded meat and melted cheese, and served with consommé for dipping - became a viral phenomenon. Tex-Mex restaurants in Texas and California quickly adopted this format, translating it to the burrito: a large flour tortilla filled with birria, cheese and condiments, served with a bowl of steaming consommé for dipping each bite. The combination of the spiced richness of the Jalisco stew with the generosity of the northern burrito creates a dish of exceptional gastronomic power. The birria burrito today represents the vanguard of Tex-Mex fusion: respect for original Mexican techniques and flavours within a format that has conquered the world.
Estimated cost
£17.30
Total cost
£2.88
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
680
Calories
52g
Protein
52g
Carbohydrates
28g
Fat
5g
Fibre
980mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Tuesta los chiles guajillo y ancho en un comal seco 30 segundos por lado hasta que aromen. Hidrátalos en agua caliente 20 minutos. Licúalos con los tomates asados, ajo, cebolla, comino y orégano. Cuela la salsa.
💡 No quemes los chiles - solo tostarlos ligeramente. El amargo del chile quemado arruinaría la birria.
- 2
Sazona la carne con sal. En una olla grande, sella la carne a fuego alto por todos los lados hasta que esté dorada. Añade la salsa de chile colada y agua suficiente para cubrir la carne (aprox. 1.5 litros). Lleva a ebullición.
- 3
Baja el fuego al mínimo, tapa y cocina 2.5-3 horas hasta que la carne esté tan tierna que se deshaga al tocarse. Retira la carne, deshebra con dos tenedores y reserva el consommé caliente.
💡 El consommé es oro - no lo descartes. Es la salsa para mojar que hace mágico este plato.
- 4
Sumerge las tortillas de harina brevemente en la capa de grasa roja que flota sobre el consommé para teñirlas de color rojo anaranjado. Cocina en una plancha caliente 30 segundos por lado.
💡 Este paso tiñe las tortillas del color icónico de la quesabirria y les aporta un sabor excepcional.
- 5
Coloca queso Oaxaca (o mozzarella) en el centro de cada tortilla. Añade birria deshebrada y cebolla picada muy fina con cilantro.
- 6
Dobla o enrolla el burrito. Coloca en la plancha caliente y cocina 1-2 minutos por lado hasta que el queso se funda y la tortilla esté crujiente.
- 7
Sirve con un tazón de consommé caliente con cebolla y cilantro picados. Moja cada bocado del burrito en el consommé antes de comerlo.
💡 El ritual de mojar el burrito en el consommé es la parte más importante - no te lo saltes.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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