A flavorful fusion of birria and masa-filled delights, these crispy stuffed masa triangles are served with a savory salsa, toppings, and a side of broth for dipping. Perfect for a hearty and comforting meal.
Ingredients
For the birria
🍖 2 lb of beef chuck roast, cut into chunks
🌶️ 6 guajillo peppers
🌶️ 4 ancho peppers
🌶️ 8 chiles de árbol
🧄 5 garlic cloves
🧅 1/4 of a large onion
🧂 Salt to taste
🧂 Black pepper to taste
🧄 Garlic powder to taste
🥓 Beef tallow
🧀 2 cups of shredded Chihuahua cheese
For the masa
🌾 3 cups of masa harina
💧 3 cups of warm water
For the salsa
🌶️ 1/3 of the birria sauce
🌿 1/4 cup of fresh cilantro
🌶️ 5 jalapeños
🍅 3 Roma tomatoes
For toppings
🥛 Mexican crema
🧀 Cotija cheese
🧅 Chopped onions
🌿 Chopped cilantro
Equipment
• Pot
• Blender
• Tortilla press
• Sheet pan
• Frying pan
Prep Time
1 hour
Cook Time
2 hours
Makes
6-8 servings
Calories & Macros (per serving)
• Calories: Approximately 450
• Protein: 30g
• Carbs: 25g
• Fat: 20g
Instructions
1. Season the beef chunks with salt, black pepper, and garlic powder. Boil guajillo peppers, ancho peppers, chiles de árbol, garlic, and onion in a pot until tender (about 15 minutes). Blend with just enough liquid from the pot to create a smooth sauce.
2. Heat beef tallow in a pot and brown the seasoned beef. Strain 2/3 of the sauce into the pot, add the boiling liquid and more water to cover the meat, adjust seasoning, and braise on low heat for 1.5 hours or until the meat is tender and shreds easily. Reserve the broth, shred the meat, and let it cool. Mix shredded meat with Chihuahua cheese and set aside.
3. Blend the remaining sauce with tomatoes, jalapeños, and cilantro. Season with salt. Boil the salsa for 5 minutes in a pot and keep it warm.
4. Prepare the masa by mixing masa harina with warm water and knead until smooth and slightly sticky. Divide into small portions (about 2 tbsp each) and roll into balls. Flatten each ball with a tortilla press, keeping them not too thin or thick. Add 1 tbsp of the birria mixture to one half of each tortilla, fold into half-moons, press edges to seal, and cut in half to create stuffed triangles. Let them air dry on a sheet pan for 15 minutes.
5. Fry the masa triangles in hot oil until golden brown and crispy. Drain on paper towels.
6. Serve the crispy triangles on a plate topped with warm salsa, Mexican crema, cotija cheese, chopped onions, and cilantro. Serve with reserved birria broth on the side for dipping.
Cooking and Serving Tips
• Add extra chiles de árbol for a spicier birria.
• Pair with a refreshing agua fresca or cold beer.
• Leftovers can be stored in the fridge and reheated in the oven for crispy results.
Enjoy the bold and crispy flavors of Birriaquiles Rellenos! 🌟