Birria Torta
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Birria is a traditional Mexican stew usually served at special occasions. But more recently it has taken the internet by storm, most notably, in taco form. In birria, the meat (traditionally goat but in this case I used the more easily found chuck roast) is slow cooked in a spicy adobo sauce. Then, it’s either shredded and served in taco form or eaten with all the glorious juices and accoutrements in stew form. But of course, we had to make a sammich.
Although the term “torta” represents several different culinary items, (it’s an omelette in the Philippines by the way…just learned that cool fact) here we’ll be discussing the torta from our neighbors to the south. In Mexico the torta is a sandwich. It can be served hot, cold, pressed like a Cuban, or dressed with some veggies on a bolillo roll (similar to a poboy). For this recipe I’m topping the birria with tomatoes, pickled jalapenos, avocado, red onion, cilantro, and one of my favs…cotija cheese. Feel free however, to experiment.
Ingredients and Instructions
Birria
- About 3 pounds of beef chuck roast cut into chunks
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 2 dried ancho chilis
- 2 dried guajillo chilis
- 2 cups beef stock
- 1 tablespoon vegetable oil or avocado oil
- 1 med onion diced
- 3 cloves of garlic diced
- 2 tomatoes diced
- 1 chipotle pepper in adobo diced
- 1/4 cup apple cider vinegar
Preheat the oven to 300 degrees fahrenheit.
Season meat with the salt, black pepper, chili powder, oregano, cumin, and cayenne and set aside until ready.
Tear dried ancho chilis and guajillo chilis into chunks. Remove seeds and stems. Toast on medium heat in a skillet until fragrant (about two minutes on each side).
Place chilis in a blender and add beef stock. Let it sit for about thirty minutes and then blend. Strain chili sauce and set aside.
Heat oil in a large oven safe Dutch oven on medium high heat.
Add meat chunks a few at a time and brown well. Remove meat with a slotted spoon reserving all the drippings.
Add onion, garlic, tomatoes, and chipotle pepper and cook until translucent (about five minutes).
Add vinegar and deglaze pot. Add meat and chili sauce and bring to a simmer.
Cover pot and place in the oven. Cook for about two hours or until the meat is pull apart tender.
Remove meat and shred.
(You can reserve the cooking liquid for another use.)
Tortas
- Shredded birria meat
- 4 bolillo rolls or something similar
- 1 red onion sliced
- 1 avocado sliced
- 1 tomato sliced
- Pickled jalapenos
- 1 bunch cilantro
- Cotija cheese
Lightly toast rolls. You can spread a little mayo here if you choose.
Top rolls with birria meat, red onion, avocado, tomato, jalapenos, cilantro, and cotija cheese. Top with as much or as few toppings as you like.
I find these sandwiches are served best at just above room temperature.
