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Birria Crunchwrap



    • 3-4 Pounds of chuck roast 
    • 2 Pounds beef short ribs
    • 4 Guajillo chilies, stemmed and deseeded 
    • 3 Ancho chiles 
    • 3 Chile de Arbol
    • 1 8 oz can tomato paste, cored 
    • 8 Cloves of garlic 
    • 2 Tbsp Crove Fajitas Rub 
    • 2 Bay leaves 
    • 1 White onion 
    • 1 Cup Cilantro
    • 2 Limes, juiced 
    • 2 Tbsp Vegetable oil 
    • 4 Cups beef stock
    • Large flour tortilla
    • 1 Tostada
    • 1 Tbsp sour cream


  1. In a large pot, add 8 cups of water and bring to a simmer. Add the chiles and bring to a boil. Once you reach a boil, add the roma tomato and cut off the heat source. Leave the tomato for one minute and remove, but leave the chiles there for about 10 more minutes to continue rehydrating.
  2. Add the tomato, garlic, seasoning, bay leaves, onion, lime juice, chilies, and 3 cups of the water the chilies were in to a blender. Blend until smooth. 
  3. Cut your beef into 2 inch pieces and season each sides with salt and pepper.
  4. Add 2 Tbsp vegetable oil to pot over high heat and sear each piece of meat for 60 seconds per side.
  5. Remove the beef. Add the blended chili paste and and simmer for 5 minutes before adding the beef cubes to the pot. After the beef has been added, throw in 4 cups of beef stock.   
  6. Place a lid on the pot, bring to a simmer, and cook for 4 hours and the beef is fork tender.  
  7. Remove the meat, shred, and add to a bowl. Add in a cup or so of the consommé in the pot to keep the meat hydrated.  
  8. Assemble your crunchwrap with a large flour tortilla. Add cheese, meat, some of the braising liquid, tostada, sour cream, cilantro, and white onion. Fold over and add to a buttered skillet for 60 seconds per side.  
  9. To serve, add the consommé to a small bowl and to with cilantro and onions to dip the crunchwrap in. Enjoy! 

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