Cheesy Birria Griddled Burritos with Salsa Verde
This one is a project on purpose. The chuck roast goes into a low oven with Armadillo Southwest Seasoning, onion and bay and stays there until it shreds under a fork — two hours at least, longer if it wants it. What comes out is far more beef than one dinner needs, which is the point: you braise once and eat off it for days.
The burritos themselves are quick. Shredded beef and Oaxacan cheese, rolled tight, griddled in oil until the tortilla goes golden and the cheese gives way. Salsa verde is tomatillos and jalapeños roasted hard, then blended with onion, cilantro, garlic, lime and cumin. Ladle it over the top and serve with rice and beans.
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Wildlife Seasonings Cheesy Birria Griddled Burritos with Salsa Verde
Beef chuck braised with Armadillo Southwest Seasoning until it falls apart, rolled with Oaxacan cheese, griddled crisp, and covered in roasted tomatillo salsa verde.
Ingredients
For the Birria
- 2 to 3 lbs beef chuck roast
- 3 Tbsp Wildlife Seasonings Armadillo Southwest Seasoning, plus more for seasoning the meat
- 3 Baron Spices bay leaves
- Onion
- Beef stock, enough to cover
- Salt
For the Salsa Verde
- 1 lb tomatillos
- 1.2 lbs jalapeños
- 1 tsp Baron Spices ground cumin
- Onion
- Cilantro
- Garlic
- Lime juice
To Assemble
- 3 oz Oaxacan cheese
- Flour tortillas
- Oil, for the griddle
- Rice and beans, to serve
Directions
For the Birria
- Season the beef chuck roast liberally with Armadillo Southwest Seasoning and salt.
- Sear in a Dutch oven until well browned.
- Add onion, another 3 Tbsp Armadillo Southwest Seasoning, 3 bay leaves, and cover with beef stock.
- Cook in a low oven until very tender and the beef falls apart, 2 hours or more.
- Remove from the oven, shred the beef, return it to the braising liquid and set aside.
For the Salsa Verde
- Roast the tomatillos and jalapeños in a hot oven for 15 to 20 minutes, until the tomatillos are well browned.
- Transfer the roasted vegetables to a blender and add onion, cilantro, garlic, lime juice and 1 tsp ground cumin.
- Blend until smooth and set aside.
Burrito Assembly and Cooking
- Assemble the burritos using flour tortillas with 2 parts shredded birria beef to 1 part Oaxacan cheese. Roll tightly and set aside.
- Griddle the burritos on a well-oiled griddle until crispy and golden brown on both sides and the cheese is melty.
- Place two burritos on a plate and cover with salsa verde. Serve with rice and beans.
Recipe Note: The braise is the whole weekend’s work in one afternoon. Two to three pounds of chuck makes far more than the two burritos on the plate — keep the shredded beef in its braising liquid and it will carry you through tacos, quesadillas and a second round of these.
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