Birria Burrito
Ingredients
- 4 Flour tortillas Large size
- 2 1/2 cups cooked rice Cilantro lime rice is best
- 2 1/2 cups black beans mexican black beans is best
- 4 cups cheese shredded cheese of your choice
- 3 cups Beef birria meat in sauce
- 1 cup white onion minced
- 1 cup cilantro leaves minced
- 2 Avocados sliced
- 2 jalapeno sliced, optional
Instructions
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Warm the birria meat and tortilla if needed
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Heat the shredded beef gently with a little some of the consommé. It should be juicy but not dripping wet.
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Now take the tortillas, and if you feel they are stiff, you'll need to warm them up. While you do that in the microwave for just 8 seconds, we prefer regular stove top heat or oven heat briefly until it's malleable.
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You need to heat the tortillas just enough to be able to roll them without cracking.
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Start layering the Cilantro Lime Rice and Mexican Black Beans at the bottom of the tortilla.
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Top that with a generous layer of cheese in the center of the tortilla.
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Notice how all the filling is placed right at the center of the tortillas unlike when making Chicken Flautas or Air Fryer Taquitos.
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Now add in the birria meat over the cheese with some sauce.
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To get the authentic Birria flavors in your burritos, top that with minced onions and cilantro. Optionally we also added sliced avocados and jalapenos. Now you start to roll.
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Start by gathering the filling along the bottom two thirds of the tortillas.
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Fold the tortilla side closest to you to cover about half of the filling.
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Now gather the sides of the tortilla to seal the edges so that the filling doesn't ooze out.
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You'll still feel that the filing isn't fully covered, so you'll swiftly clump the filling in and roll the tortilla.
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Roll to fully seal the filling inside and make sure it's rolled tight. Like really TIGHT.
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At this point the burrito is ready, so repeat the same process until you finish the whole amount you're making.
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While you can eat it as is, we prefer toasting the burrito in a hot skillet.
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Heat a skillet or griddle over medium heat. Brush or briefly dip the outside of the burrito in the flavorful red fat from the consommé.
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Place the burrito it seam side down and cook until golden and crisp. Turn and crisp the other side.
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The cheese should be melted by the time the tortilla is nicely browned.
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Slice the burrito in half if you want. Serve immediately with warm consommé, lime, onion, cilantro and come tortilla chips.
Recipe Video
Recipe Notes
Expert Pro Tips For the BEST Birria Burrito
- Don't make the filling too wet. Juicy birria is good, but dripping wet birria makes the tortilla difficult to seal and makes it soggy.
- Warm the tortilla before rolling because a cold tortilla is much more likely to crack as you roll it.
- Don't overfill! This is tempting because you'll always want a bigger and fuller burrito! But the truth is you want enough filling to get every component in one bite while still being able to seal the burrito properly.
- Use the birria sauce to brush or dip the tortilla in before crisping.
- ALWAYS start to crisp the burrito seam side down, this helps seal the burrito before you turn it.
- Use medium heat because high heat will make the tortilla burns before the cheese melts.
- Keep the consommé hot. The contrast between the crisp burrito and hot, rich consommé is part of the experience.
- Add lime at serving only, you don't to over power the taste with lime nor do you want a soggy burrito drenched in lime.
- This is one of those recipes that becomes much easier when the birria is already cooked. The burrito itself takes only minutes to assemble and crisp so when you make Birria Tacos, make sure to make a LARGE batch!
Birria Burrito Variations
- Birria Burrito with Guacamole: Add guacamole for a creamy, cool contrast to the hot birria.
- Spicy Birria Burrito: Add roasted jalapeño or your favorite salsa.
- Birria Breakfast Burrito: Add scrambled eggs and potatoes for a breakfast version.
- Extra Cheesy Birria Burrito: Use additional Oaxaca or mozzarella and crisp the burrito until the cheese is fully melted. Skip the rice and beans and make this a pure meat and cheese version.
What Does a Birria Burrito Taste Like?
The first thing you notice is the crisp tortilla. Then comes the rich, chile seasoned beef, melted cheese, fresh onion and cilantro. It's savory, rich, juicy, slightly spicy, cheesy and deeply seasoned, with fresh acidity from lime.
Birria Burrito vs. Birria Taco
A birria taco is smaller and usually built around the meat, cheese and tortilla. A burrito gives you room for more filling and makes a more substantial meal. The burrito is also easier to customize with rice, beans or guacamole.
Troubleshooting
Why does my burrito fall apart?
Usually it is either overfilled or the tortilla wasn't warm and flexible enough.
What is my tortilla is burning?
Your skillet is probably too hot. Use medium heat so the tortilla crisps while the cheese melts.
Why is my burrito soggy?
The birria was too wet or too much consommé was added to the filling.
What if the3 the cheese is not melting?
The skillet may be too hot, causing the tortilla to brown before the interior warms. Lower the heat and give it more time.
Can I make a birria burrito with leftover birria?
Yes. In fact, this is one of the easiest ways to repurpose leftover birria.
Do I have to dip the tortilla in consommé?
No. It's optional, but brushing it with some of the seasoned red fat gives the burrito extra color and flavor.
Storage & Reheating
- Store assembled leftovers of the burrito in the refrigerator.
- For the best texture, reheat the burrito in a skillet, oven or air fryer rather than the microwave.
- Reheat the consommé separately and serve it alongside.
- If possible, keep fresh toppings separate and add them after reheating.
What meat is used for birria burritos?
Beef is very common in modern birria burritos, although birria itself has traditionally been made with meats including goat and has many regional variations.
What cheese is best for a birria burrito?
Oaxaca cheese is an excellent choice because it melts well. Chihuahua cheese or mozzarella can also work.
Do you dip a birria burrito in consommé?
Yes. Serving consommé alongside is one of the defining flavor experiences of this style of burrito.
Can I use corn tortillas?
A large flour tortilla is much more practical for a burrito because it is flexible and large enough to fold around the filling.
Can I make birria burritos ahead?
You can prepare the components ahead, but I recommend assembling and crisping the burritos shortly before serving.