Birriaquiles Rellenos

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

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#easyrecipes #food #spicy #salsa #cooking

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Birriaquiles Rellenos