Birria Burrito Recipe

Juicy, cheesy, and unapologetically bold Birria Burritos are the ultimate Mexican fusion food. Imagine tender shredded birria meat, slow-cooked to perfection in a rich chile-infused broth, wrapped in a warm tortilla, smothered in melty cheese, and sometimes even crisped on a hot skillet for that perfect finish. It’s like taco night leveled up comforting, filling, and absolutely flavor-packed.

Birria, once known mainly as a celebratory stew in Mexico, has taken over the modern food scene. While tacos de birria made the trend go viral, the birria burrito is just as crave-worthy. Wrapped in a soft tortilla and packed with rice, beans, and all the cheesy meat you can handle, it’s portable, indulgent, and ideal for feeding a crowd or satisfying big appetites.

Whether you’re making birria from scratch or using leftovers from a weekend batch, these burritos are surprisingly easy to assemble. Ready to roll one up?

What is Birria Burrito?

A Birria Burrito is a delicious twist on traditional birria tender meat slow-cooked in a blend of chilies, spices, and herbs, then shredded and wrapped inside a flour tortilla with cheese, rice, beans, and often a drizzle of consommé or sauce. Some people even crisp them on a skillet for a golden finish. Think of it as the ultimate mash-up of your favorite stew and a loaded burrito. Because honestly, who wouldn’t want a whole meal wrapped up in juicy, cheesy goodness?

Why You’ll Love This Recipe

Birria Burritos are bold, satisfying, and endlessly customizable. Here’s why they’ll win over your dinner table:

• Ultra-tender meat simmered in homemade birria sauce
• Comfort food at its finest, packed with cheese, rice, and beans
• Perfect for meal prep or feeding a crowd
• Freezer-friendly and easy to reheat
• Insanely flavorful – thanks to the rich consommé from the birria

Whether you eat them fresh off the skillet or freeze them for later, this is a burrito you’ll come back to again and again.

How to Make Birria Burrito

Quick Overview

This recipe is made in two parts: slow-cooked birria and burrito assembly. You can make the meat ahead of time and use it in tacos, quesadillas, or these crave-worthy burritos.

Key Ingredients

Ingredient	Quantity	Preparation
Chuck roast or beef shank	2.5–3 lbs	Cut into large chunks
Dried guajillo chilies	4	Stems/seeds removed
Dried ancho chilies	2	Optional for smoky flavor
Onion	1 large	Quartered
Garlic cloves	6	Peeled
Roma tomatoes	2	Halved
Bay leaves	2	Whole
Cinnamon stick	1	Optional
Apple cider vinegar	2 tbsp	For tang
Ground cumin	1 tsp	For warmth
Mexican oregano	1 tsp	Adds herbal depth
Beef broth	4 cups	For cooking
Tortillas	6–8 large flour	For wrapping
Shredded cheese	2 cups	Oaxaca, Monterey Jack, or mozzarella
Cooked rice	2 cups	Any variety
Refried or black beans	1 cup	Optional filling
Fresh cilantro & onions	To taste	For topping or mixing in

Step-by-Step Instructions

Step 1: Prepare the Birria Sauce

Toast dried chilies in a dry skillet until fragrant. Then simmer them in hot water to soften. Blend chilies with tomatoes, onion, garlic, vinegar, and spices until smooth.

Step 2: Slow-Cook the Meat

Add meat and blended sauce to a slow cooker or Dutch oven. Pour in beef broth, bay leaves, and cinnamon. Simmer on low for 4–6 hours until meat is fall-apart tender. Shred and return to the sauce (aka consommé).

Step 3: Build the Burritos

Warm your tortillas, then layer in rice, beans, shredded birria, and plenty of cheese. Drizzle with a spoonful of consommé for that rich flavor burst.

Step 4: Wrap and Toast (Optional)

Fold into burritos. For extra texture, sear each burrito in a skillet until golden and crispy. This adds a satisfying crunch and melts the cheese inside.

Step 5: Serve with Dipping Sauce

Serve hot with a side of warm consommé for dipping, or top with fresh cilantro, onions, or a squeeze of lime.

What to Serve With Birria Burrito

These burritos are hearty on their own, but pairing them with something light, crunchy, or creamy balances out the meal beautifully. Here are five delicious sides from your recipe lineup:

Southwest Chicken Salad – A zesty salad with corn, avocado, and lime vinaigrette that brightens up the rich burrito.

Cottage Cheese Brownies – A sweet, protein-packed dessert that makes the perfect finish to a savory dinner.

Cabbage and Sausage Recipe – For a heartier plate, serve alongside this rustic one-pan side full of flavor.

Street Corn Chicken Rice Bowl – Creamy, tangy, and layered with Mexican flavors—it’s a side that complements birria beautifully.

Peach Cobbler Cheesecake – For dessert, serve a slice of this fruity, rich cheesecake to end things on a high note.

Pro Tips for Perfecting Birria Burritos

1. Use marbled meat like chuck roast – The fat keeps it juicy and tender during slow cooking.
2. Sear the meat first – For more depth of flavor, brown the meat in a skillet before simmering.
3. Strain the sauce – For a smoother consommé, strain the blended chili mixture before adding it to the meat.
4. Make it ahead – Birria tastes even better the next day. Cook the meat a day in advance and use it in burritos throughout the week.
5. Double the batch – Freeze extra meat and sauce in containers for quick weeknight burritos later.
6. Cheese matters – Use a melty cheese like Oaxaca or Monterey Jack to get that gooey, quesabirria-style texture.
7. Crisp the burrito – Searing the wrapped burrito in a skillet with a little oil gives it that golden crust and melts the cheese perfectly.

How to Store and Reheat Birria Burritos

Refrigerator:
Wrap leftover burritos in foil or place in an airtight container. Store in the fridge for up to 3–4 days.

Freezer:
Wrap individual burritos tightly in foil or plastic wrap, then place in a freezer bag. Store for up to 2 months. Perfect for grab-and-go meals!

Reheating:

• Oven (Best method): Reheat at 350°F for 15–20 minutes wrapped in foil.
• Skillet: For crispy burritos, unwrap and heat in a lightly oiled skillet over medium heat.
• Microwave: Quickest, but softens the tortilla. Wrap in a damp paper towel and heat for 1–2 minutes.

Extra Tip: Warm the leftover consommé separately and use it for dipping reheated burritos it brings everything back to life!

FAQs About Birria Burrito

What is a birria burrito made of?

A birria burrito is made with shredded birria meat (typically beef), cheese, rice, beans, and often cilantro, onions, and consommé all wrapped in a flour tortilla.

What is birria meat made of?

Birria meat is traditionally made from beef (chuck roast, beef shank, or short ribs) slow-cooked in a rich blend of dried chilies, tomatoes, garlic, and spices until tender and juicy.

Is birria just barbacoa?

Not exactly. While both are slow-cooked Mexican meats, birria is stewed in a spiced consommé with dried chilies, while barbacoa is often steam-cooked underground or in a pressure cooker and typically uses different seasonings.

Is birria pig meat?

No, birria is most commonly made with beef in the U.S. and Mexico, although some traditional versions use goat or lamb. Pork is less common but can be used as a variation.

This Birria Burrito is bold, beefy, and downright addictive. Whether you’re enjoying it fresh off the griddle or dipping it in leftover consommé, every bite is bursting with savory, spiced flavor.

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