Birria Crunch Wrap

Serves: —

main mexican beef cheese

Ingredients

Birria Marinade Sauce

  • 3 Guajillo Chili
  • 3 Pasilla Chili
  • 1 Chicken Bouillon
  • 6 Tomatoes
  • 1 cup Chili Water
  • 2 Bay leaves
  • 1 White Onion
  • 1 tsp Cinnamon stick
  • 1 lime
  • 1 tbsp Garlic Powder
  • 4 tbsp Brown Sugar
  • Salt and Black Pepper

Other Ingredients

  • Oaxaca cheese or Mozzarella
  • Crunchy tortilla (fried)
  • Large tortillas
  • Short rib, cooked and shredded
  • Sour cream or Mexican Crema
  • Cilantro, chopped
  • White onions, diced

Instructions

Marinade Preparation

  1. In a mortar and pestle, crush garlic into a paste.
  2. Add ginger and mix together.
  3. In a skillet, heat olive oil and sauté onions until golden brown.
  4. Add tomatoes and simmer for about 2 minutes.
  5. Lightly fry peppers for 2-3 minutes and add to skillet.
  6. Add garlic paste, oregano, cumin, black pepper, apple cider vinegar, and cinnamon.
  7. Mix and cook until soft, then transfer to a blender and blend until smooth.

Cooking The Short Rib

  1. Use a flamethrower or similar to char the short rib.
  2. Vacuum seal the short ribs with the marinade and cook sous-vide at 185°F (85°C) for 12 hours.
  3. Remove from bag, shred the beef, adjust seasoning with salt and additional marinade if desired.

Assembling The Crunch Wrap

  1. On a large tortilla, layer Oaxaca cheese, shredded short rib, crunchy tortilla, sour cream, cilantro, and white onions.
  2. Fold tortilla to create a crunch wrap.
  3. Heat a pan with birria sauce grease and cook the crunch wrap until golden brown on both sides.

Notes

Marinade can be made ahead of time and frozen for later use.

Adjust seasoning and ingredients to taste preference.