Smoked and Braised Birria Chimichanga Burritos
This is an absolutely great take on birria, who doesn’t love a deep fried burrito. All the flavors from the Consome are just next level.
Length of time from start to finish: 5 hours
- 4 lbs boneless beef ribs (bone in are fine)
- Al pastor seasoning (salt and pepper seasoning is fine as well)
- 1 large white onion
- 1 garlic bulb, cut the narrow top off, no need to peeled
- 3 Roma tomatoes
- 5 bay leaves, dried
- 8 guajillo chiles, stems cut off and seeds removed
- 3 tbsp chicken boullion
- 1-2 tsp chili powder
- 1 tsp mexican oregano
- 1 tsp ground cumin
- 1 tsp salt, (adjust to taste)
- Oaxaca Cheese
Makes about 10 chimichangas
Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
-Preheat your smoker to 275 degrees.
Now season the short ribs with Al pastor seasoning (salt and pepper are fine as well) place them in the smoker for 3 hours. While they are smoking, make the sauce, add all sauce ingredients in a pot with about 7 cups of water and boil them on medium heat for 25 min.
-After 25 min, remove the bay leaves and blend everything else until smooth.
-In a Dutch oven or the same pot, add the meat, cover with the sauce and add more water as needed to fully submerge the meat. Boil for 2 hours on med high heat.
-After 2 hours, remove the meat from the consommé and either chop or shred.
-Now let’s make that chimichanga! On your large burrito tortilla, add meat, Oaxaca cheese, cilantro and onion. Fold really well and use a toothpick to hold the tortilla together.
-In a skillet add about 1 inch of oil and preheat to 300 degrees, now fry the burrito about 30 seconds per side on all sides. Or until golden brown.
-Let cool before serving.
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