Birria Burritos

Birria is a meal-pre dream and one my family is obsessed with right now. Beef or lamb is slow-cooked hands-off in a rich broth until meltingly tender and is turned into a variety of meals to stretch the meat over 3 or 4 dinners, like these burritos, my baked birria tacos, or birria nachos.

You can even fill these burritos and freeze them individually for easy dinners or lunches later on. The lamb birria recipe can be easily adapted to a beef or traditional goat version. It uses pre-ground chili for convenience and to cut down on prep time.

You can pack (or hide) as little or as many veggies into these burritos as you like. I tend to go for a colorful mix of corn, bell peppers, and cilantro, but spinach, extra beans, or fresh tomatoes would make delicious additions too. Simply adjust the meat to rice and veg ratio to your liking!

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• Birria – I used my birria de borrego recipe (lamb birria) for these burritos but beef or traditional goat birria works just as well. Make sure the birria is heated through to start with and you can serve the burritos with the consomé (birria broth) for dipping and extra flavor.
• Tortillas – Large 12-inch flour tortillas work best for these burritos. I used white flour tortillas but wholemeal or low-carb options would be good too.
• Beans – Refried beans add extra richness and flavor to the burritos. Use your favorite store-bought canned version or make them yourself. I used La Morena refried beans.
• Veggies – Corn and red peppers add extra color and texture to the burritos.
• Quinoa & Rice – I used a pre-cooked rice and quinoa blend but just rice is fine too.
• Cheese – I used quick melting shredded mozzarella cheese but your favorite Mexican cheese blend would be great too.

1. Mix birria, corn, cilantro, rice, and quinoa.

2. Add refried beans to the tortillas.

3. Place birria mixture on top.

4. Add red bell pepper slices.

5. Sprinkle over cheese.

6. Fold in the sides of the tortilla first, then roll tightly from the bottom up. This creates a secure seal.

7. Repeat with the others.

8. Brush with oil, place in a heated pan to briefly heat through and seal them.

1. Even flavors: Distribute ingredients evenly for consistent flavor in every bite.
2. Don’t overstuff: Resist the urge to overstuff your burrito. Too many ingredients make it difficult to roll and can lead to tears.
3. Keep sides aside: Keep your birria consomé (broth), salsa, or guacamole on the side for dipping to prevent sogginess.