Birria Grilled Cheese Burrito

About this recipe

Birria burrito wrapped and sealed with melted cheese: a large flour tortilla covered in melted Oaxacan cheese, filled with juicy braised birria beef and onion, rolled and griddled until the outside forms a crispy cheese crust. Served with consommé for dipping.

1. 1

   Heat 600 g cooked, shredded birria beef with its consommé over medium heat. Reserve 400 ml of hot consommé for serving. Finely chop ½ white onion and roughly chop fresh coriander.

   💡 If making birria from scratch, allow at least 3–4 extra hours

2. 2

   Heat a griddle or large frying pan over medium-high heat. Brush one side of each large flour tortilla (30 cm) with fat skimmed from the birria consommé.

   💡 The fat from the consommé is the key to getting the cheese to stick to the tortilla

3. 3

   Place the tortilla on the griddle, brushed side down. Scatter 60 g crumbled Oaxacan cheese (or mozzarella) over the entire surface. Wait 1–2 minutes until it starts to melt.

4. 4

   On the lower half of the tortilla, spread 150 g shredded birria, chopped onion, coriander and a few drops of red salsa. Fold the top half over the filling, then roll into a burrito.

5. 5

   Turn the burrito and grill for 1–2 minutes on each side, pressing with a spatula, until the outer cheese forms a crispy golden crust.

   💡 Any cheese that escapes will form crispy bits - do not remove them

6. 6

   Serve immediately with the hot consommé in a bowl for dipping. Accompany with chopped onion, coriander, dried oregano and dried chilli to taste in the consommé.