Crispy corn tortilla stuffed with cotija cheese, braised beef, cilantro, and onions and served with spicy ranch sauce and tri-color tortilla chips.
Yield: 4 Servings
Birria Beef (makes about 1 1/4 to 1 1/2 pounds of cooked beef and 6 to 8 cups of braising liquid)
2 pounds beef top inside round
2 ounces of canned chipotle peppers in adobo sauce
1 bay leaf
1 tablespoon ground cumin
1 teaspoon dried oregano
1 tablespoon paprika
1 tablespoon dark chili powder
1 teaspoon ground black pepper
1/2-pound chopped Roma tomatoes
2 tablespoons chopped garlic
3/4 cup chopped white onions
1 12-ounce bottle of amber beer
2 tablespoons Kosher salt
6 cups beef stock
Spicy Ranch Sauce
3/4 cup ranch dressing
1 1/2 tablespoons very finely chopped chipotle peppers in adobo sauce
1 1/2 tablespoons chopped cilantro
1 1/2 tablespoons lime juice
3/4 teaspoons ancho chili powder
Birria Crunch Wrap
4 (10-inch) tortillas
1 1/2 cups crumbled cotija cheese, divided
4 fried or baked (6-inch) yellow corn tortillas
1 pound beef birria
3 tablespoons chopped cilantro
1/4 cup very finely chopped white onions
1 cup spicy ranch sauce
8 ounces tortilla chips
Eggs, Gluten, Milk, MSG, Mustard, Soy, Sulphites, Wheat
Nutritional InformationTo 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.
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