Birria Burrito
Slow braised beef and rice wrapped in a tortilla
Ingredients
- 4 each Extra large flour tortillas or multiple smaller ones. Need to be big enough to contain a lot of food
- 1.5 Cups Long Grain Rice
- 3 Cups Chicken or vegetable broth
- olive or avocado oil for cooking
- 1/2 Cup Diced Sweet Onion
- Salt and Pepper to taste
- 1/2 tsp Ground cumin
- 1 Cup Shredded Cheddar or jack cheese
- 1 Lb Shredded Birria Beef Recipe to follow
- 1 Cup Avocado Pico De Gaillo Recipe to Follow (you can skip the avocado and add guacamole if you prefer)
- 1 Cup each Guacamole and sour cream optional
Instructions
- Make the birria beef, allow to cool, and shred the meat for ease of use
- Make the rice: Heat oil in a pot, saute the onion until translucent. Stir in the rice and stir until well coated. Add in seasoning and broth. Bring to a boil. Then taper back to a simmer. Cook until all liquid is absorbed and rice is tender.
- Preheat oven to 350
- Assemble the burrito: Place tortillas on a flat surface. Place rice in the middle of the tortilla. Top with all the remaining ingredients. Fold the sides of the tortilla in to partially cover the filling. Then roll the tortilla around the ingredients. Pop in the oven for a few minutes to warm it through and allow the cheese to melt a bit. You can leave the pico de gaillo and guac out and serve on the side or put inside if you prefer. For best results start with hot ingredients. You can skip putting it in the oven if your beef and rice are hot to begin with.