Directions:

To Prepare Birria Beef:

Preheat the oven to 375 degrees Fahrenheit. Trim all fat and silver skin off the beef and cut into 2-inch pieces. Mix all remaining ingredients in a 2-quart container until combined. Place the beef into a deep roasting pan or Dutch oven and cover with the braising liquid. Cover with foil or a lid. Slow-cook for about 3 hours or until the beef is tender and easily shreds. When cooked, remove the beef from the dish and set it in a large bowl. Strain the liquid to separate the tomatoes and onions, setting it aside for later use. Keep the braising liquid warm. Using tongs or two forks, shred the beef, then add the strained tomatoes and onions back in. Mix well. Keep warm until ready to eat, or cool quickly and refrigerate for up to 2 days.

To Prepare Spicy Ranch Sauce

In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.

To Assemble Birria Crunch Wraps:

Microwave or griddle the tortillas to soften. Sprinkle 3 tablespoons of cheese in the center of each tortilla. Lay one tostada shell over the cheese. Place the following ingredients in order on top of the tostada shell:

– 1 cup birria beef

– 1 1/2 teaspoons chopped cilantro

– 1 tablespoons chopped onions

– 3 tablespoons cotija cheese.

Starting at the 12 o’clock position, fold the tortilla towards the center. Repeat at 8 o’clock and continue around clockwise until the tostada is encased in the flour tortilla. Preheat an electric griddle to 350 degrees Fahrenheit or a large skillet over medium heat and spray with nonstick pan spray (not listed). Place the tortilla fold-side down on the skillet. Cook for 3 to 4 minutes until crispy and golden brown. Flip the tortilla and cook on the other side for 3 to 4 minutes until crispy and golden brown. Remove from the heat and cook the remaining crunch wraps. Cut the crunch wraps on a cutting board in half. Enjoy immediately with 1/4 cup of spicy ranch sauce and 2 ounces of tortilla chips.

Chef Tips:

• You can make the birria beef in large batches and freeze it in smaller portions for a quick and easy meal.
• You can use extra braising liquid as a cooking liquid for grains, like rice or quinoa, or as the base for a rich soup.
• No alcohol? No problem! Replace it with beef stock.
• You can also prepare the birria beef in a slow cooker for 4 to 5 hours or 45 to 60 minutes in a pressure cooker.