Experience a mouthwatering fusion of birria and chilaquiles with these Birriaquiles Rellenos. This dish combines stuffed masa with deliciously seasoned beef and a robust, spicy salsa. Perfect for a flavorful meal that delivers a taste of Mexico right to your table.
Ingredients:
For the Birria
🥩 2 lb beef chuck roast
🌶️ 6 guajillo peppers
🌶️ 4 ancho peppers
🧄 5 garlic cloves
🧅 1/4 of a large onion
🌶️ 8 chiles de arbol
🧂 Salt
🧂 Black pepper
🧄 Garlic powder
🧈 Beef tallow
🧀 2 cups shredded Chihuahua cheese
For the Masa
🌽 3 cups masa harina
💧 3 cups warm water
For the Salsa
🍲 1/3 of the birria sauce
🌿 1/4 cup fresh cilantro
🌶️ 5 jalapeños
🍅 3 Roma tomatoes
Toppings
🥛 Mexican crema
🧀 Cotija cheese
🧅 Chopped onions
🌿 Chopped cilantro
Instructions:
- Prepare the Birria:
- Cut the beef into large chunks. Season with salt, black pepper, and garlic powder.
- Add guajillo and ancho peppers, garlic, onion, and chiles de arbol to a pot. Cover with water, boil until tender (about 15 minutes).
- Blend the boiled mixture with enough water to ease blending into a smooth sauce.
- In a pot, heat beef tallow and brown the beef chunks.
- Strain and add 2/3 of the sauce to the beef, along with the reserved cooking liquid and additional water to cover the meat.
- Simmer on low heat for about 1.5 hours until meat is tender and shreds easily.
- Shred the meat, mix with cheese, and set aside.
- Prepare the Salsa:
- Blend the remaining sauce with Roma tomatoes, jalapeños, and cilantro. Season with salt.
- Bring the salsa to a boil for 5 minutes. Keep warm until serving.
- Prepare the Masa:
- Mix masa harina with warm water and knead into a smooth, slightly sticky dough.
- Divide into balls of about 2 tablespoons.
- Use a tortilla press to flatten each ball to the desired thickness.
- Assemble the Birriaquiles:
- Place about 1 tablespoon of the birria mixture on one half of each masa circle.
- Fold the masa over the filling, press the edges to seal, forming triangles.
- Let them air dry for 15 minutes on a baking sheet.
- Cook & Serve:
- Fry the masa triangles in hot oil until crispy and golden brown.
- Plate the birriaquiles, top with the salsa, and serve with Mexican crema, cotija cheese, chopped onions, and cilantro.
- Serve with a side of birria broth for dipping.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Equipment: Pot, blender, tortilla press, frying pan
Cooking Tips: Ensure the masa is not too dry or it might crack; test with a small amount of filling first.
Servings: 6 servings
#recipe #birria #homecooking #chilaquiles #mexicanfood #mexicancuisine #chilaquilesrellenos #birriaquiles
#easyrecipes #food #spicy #salsa #cooking
YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine