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Taco Time Crisp Birria Burrito
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Taco Time Crisp Birria Burrito

Taco Time Crisp Birria Burrito

Makes one, with some leftover birria

Ingredients

  • 4 dried guajillo chiles
  • 2 dried pasilla chiles
  • 2 cups boiling beef broth (chicken would be absolutely ok too)
  • 3 pounds chucke steak
  • 1 yellow onion, rough chopped
  • 6 cloves garlic, minced
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 2 teaspoons coriander
  • 2 chipotle chiles (the type in adobo sauce)
  • Kosher & pepper
  • 15 oz. can diced fire roasted tomatoes
  • 2 tablespoons flour
  • One 14 inch flour tortilla
  • 1 cup shredded colby jack cheese

Directions

  1. Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover with lid - leave 15 minutes to soften
  2. Turn pressure cooker to ‘sear’ or ‘brown’
  3. Cut the chuck into 2-3 inch pieces, season with salt & pepper, and sear in 2 batches in the cooker - repeat with remaining beef
  4. Add the onions with a little more oil and cook until softened, about 5 minutes
  5. Mix in garlic, and when fragrant put in the vinegar, and let simmer for a couple minutes, then add the beef back in and kill the heat
  6. To the softened chiles add the oregano, cumin, coriander, chipotles, salt & pepper and tomatoes - blend until very smooth and pour over beef in pot
  7. Cover, set to high pressure for 50 minutes and push start - when done, allow the steam to release by itself
  8. Takes some beef from the pot, drain slightly and shred.
  9. Mix the flour with enough water to make a thick paste
  10. Put into a tortilla, roll up (stuffing more into the ends to fill the gap) and use the flour paste to seal
  11. Heat oil to 350, and cook the burrito until golden brown on all sides - use some of the cooking liquid for dipping :)

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