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Fall Foods & Drinks

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Birria Burrito: endless bites of saucy shredded meat

by Kristina Reynolds

With the creation of the quesabirria and birria taco, the birria burrito. was inevitable. This flavor-packed burrito is a heavenly combination of slow-cooked meat and melted cheese wrapped in a warm tortilla.

History of the birria burrito

Birria hails from the Mexican state of Jalisco and is traditionally made with beef or goat meat that’s cooked low and slow with a mix of spices, including cumin, oregano, and chili peppers. The dish is typically served with corn tortillas, onions, cilantro, and a side of consommé, a broth made from the meat juices.

Enter the birria burrito, a modern-day take on this classic dish. Although the exact origin is a bit muddled, it didn’t become popular until after the birria taco and quesabirria became a mainstay in the late 2010s.

Flavors

The birria burrito’s mouthwatering flavors are a result of the slow-cooked meat and the perfect blend of spices. The meat is juicy, tender, and just a bit spicy from the chili peppers. The cheese is gooey and creamy while the tortilla provides the perfect chewy base. Additionally, the tortilla is sometimes dipped in the consommé, then warmed on the griddle for an extra boost in flavor.

The birria burrito often comes with a side of consommé, a savory broth made by simmering meat bones and spices for hours. It’s the perfect dip for the burrito and takes the flavor profile to a whole new level.

Where to find birria burritos

Birria burrito has become a staple in Mexican restaurants and food trucks across the US. If you’re lucky enough to live in cities like Los Angeles or Chicago, where there’s a large Hispanic population, you’re likely to find a few birria burrito joints around.

Start by checking out your local Mexican restaurant or food truck. Many establishments offer it as a special, so be sure to ask your server if it’s available, especially if it’s not on the menu. You can also check out this interactive map for locations that serve birria burritos near you.

How to make a birria burrito

birria burrito

A flavorful burrito filled with birria.

Ingredients

1 pound beef chuck roast
1 onion, chopped
4 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons chili powder
2 cups beef broth
Salt and pepper, to taste
4 large flour tortillas
1 cup shredded cheese (such as Monterey Jack or Cheddar)
Chopped cilantro, for garnish
Lime wedges, for serving

Instructions

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat; add the chopped onion and minced garlic; sauté until the onion becomes translucent
Season the beef chuck roast with salt and pepper; add it to the pot and brown the meat on all sides, about 5 minutes per side
Stir in the tomato paste, cumin, oregano, and chili powder, coating the meat and onions evenly; cook for an additional 2 minutes to toast the spices
Pour in the beef broth and bring the mixture to a boil; reduce the heat to low; cover the pot; simmer for 2-3 hours, or until the beef is tender and easily shreddable
Once cooked, remove the beef from the pot and shred it using two forks; return the shredded beef to the pot; stir it into the flavorful broth; simmer for another 10-15 minutes to absorb the flavors
Preheat a large skillet or griddle over medium heat; warm the flour tortillas for a few seconds on each side
Assemble the burritos by placing a tortilla on a flat surface; spoon a generous amount of the shredded beef and broth onto the tortilla and top with a sprinkle of shredded cheese and some chopped cilantro
Fold the sides of the tortilla inward and roll it tightly from bottom to top, creating a burrito shape; repeat with the remaining tortillas and filling
Garnish the burritos with additional cilantro and lime wedges on the side and serve with additional broth for dipping
Enjoy!

Notes

Feel free to add your favorite hot sauce for an extra kick!

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Kristina Reynolds is the Founder & CEO of Glutto and an alumna of the University of California, San Diego. She writes articles & posts for Glutto Digest with insights from fellow industry experts. Furthermore, she is the author of The Fittest Food Lovers: How EVERY BODY Can be Incredibly Fit and Still Enjoy Food, a collaborative philanthropic book with proceeds going to charities that fight world hunger.