Birria Torta

Serves: —

main mexican beef cheese

Ingredients

Yum Yum Sauce

  • 185 g mayo
  • 60 g sour cream
  • 5 g chipotle powder
  • 0.25 g cumin powder
  • 3 cloves grated garlic
  • 30 g Cholula hot sauce
  • salt and pepper to taste

Assembly

  • 4 cups shredded Oaxaca cheese
  • 1 sweet onion, finely diced and rinsed
  • 1 cup very finely chopped cilantro
  • 2 tomatoes, sliced thin
  • 1 head iceberg lettuce, very finely sliced
  • 2 avocados, sliced
  • Sandwich bread

Instructions

  1. Season your avocado slices with some flaky (ideally smoked) and lime juice.
  2. Heat a non-stick 12” pan, sprinkle enough cheese to coat the bottom of the pan, let that melt, and continue to cook, fluctuating the heat up and down as needed until the underside of the cheese is brown and crisp (2 to 4 minutes).
  3. Sprinkle a line of your diced onion, a line of cilantro, then layer in enough beef or one sandwich, roughly in the same shape as your telera bread.
  4. Then wrap your cheese around the meat to fully encase it (almost like a burrito).
  5. Get your telera, cut it in half, brush the cut sides with your birria beef fat, toast it in a pan till crisp, spread a generous amount of your “Yum Yum sauce” on both sides of the bread.
  6. Add your avocado slices and a nice stack of lettuce to the bottom piece, add a few tomato slices (seasoned with salt) to the other side; then add your wrapped cheese birria and finally crown your torta with the top piece of telera bread.