BIRRIA ARAYES

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BIRRIA ARAYES

Yield 4

Prep time

15 Min

Cook time

10 Min

Total time

25 Min

Ingredients

• 3 birria chilis
• 1/4 cup olive oil
• 1 onion, roughly chopped
• 3-4 cloves garlic
• 1/2 tsp oregano
• 1/2 tsp paprika
• 1/2 tsp cumin
• salt to taste
• 2 lbs ground beef (85/15)
• pita bread
• Chihuahua cheese
• birria spice rub

Instructions

1. Start by grabbing your birria chilies — guajillo, ancho, or a mix. Rip off the stems, shake out all the seeds, and toss the clean peppers into a bowl. Pour over hot water and let them rehydrate for about 10 minutes.
2. Meanwhile, oil up a hot pan. Drop in some onion and garlic, and toast them just until they’re golden and fragrant.
3. Once fragrant, transfer the onion and garlic straight into a blender cup. Add the rehydrated chilies, a sprinkle of oregano, paprika, and cumin, and blend everything until it turns into a nice paste. That’s your birria marinade.
4. In a large bowl, season your 85/15 ground beef directly with salt, then spoon in the birria paste.
5. Now grab your pita bread. Slice each one in half across the short side, then gently open it up to form a pocket. Take a handful of the seasoned beef and pack it inside, flattening it into an even layer. Tuck a bit of Chihuahua cheese inside as well.
6. In a small bowl, mix a bit of birria spice rub of your choice with some oil. Brush this glaze on both sides of the arayes and cook until both sides are golden brown and the inside is cooked through. Serve immediately and enjoy!

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