Birria Stuffed Bread

The stuffed bread is dipped into the beef birria sauce for a bite you won't believe.

5 from 1 vote

The shredded beef Birria Stuffed Bread recipe is the perfect thing to make with your leftovers from the Birria Ramen. It's so easy and you'll love every freakin' delicious bite!

Prep Time45

Cook Time6

Total Time6 45

Course: Dinner, Lunch

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Beef:

1 Whole Chuck Roast cubed
1.5 tbsp Kosher Salt
1.5 tbsp Black Pepper
1.5 tbsp Garlic Powder
FYR BLK Hot Sauce

Chiles:

3 Ancho Chiles stemmed & seeded
3 Guajillo Chiles stemmed & seeded
2 Chipotle Chiles stemmed & seeded
8-10 Garlic Cloves
2 cups of Water

Braising & Seasonings:

2-3 cups Beef Broth
2 Tomatoes cubed
1/2 White Onion sliced
1.5 tbsp Mexican Oregano
2 tbsp Black Pepper
1 tbsp Kosher Salt
2 Cinnamon Sticks
2 Bay Leaves

Bread:

Red Onions diced
Cilantro chopped
Jalapenos sliced
Large Italian Loaf
Mozzarella Cheese sliced

Instructions

Birria:

Preheat your fire to medium high temperature (around 375F)
Slather your beef ribs with oil and liberally season with salt, pepper and garlic powder. Add to the grill to sear for 1-2 minutes per side until completely browned on all sides. Pull off once done.
Add a dutch oven over the fire to preheat for 3-4 minutes. Add your ancho chile, guajillo chile, chipotle chile, onion, tomatoes and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
Once simmered, pull the dutch oven off of the heat. Add your sauteed chiles and veggies to a blender. Blend until completely smooth. Pour your paste into a bowl.
Finally, add all your chuck roast to the dutch oven along with the chile paste, beef broth and all of the braising seasonings. Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
Once the beef is tender, pull it off, dispose of the bay leaves, onions and cinnamon sticks. Strain your braising sauce from the meat and any fat until it is a clean consomme. Add the consomme to a new bowl. Begin to shred your beef then place in the fridge to cool for 30 minutes.

Stuffed Bread:

Preheat your oven for two zone cooking at 400F.
Begin by slicing your Italian Style Loaf in half and separating the top from the bottom (set the tops to the side to be used later). Next, carefully pull out the excess bread so that you create a divot in the bun.
Stuff with as much birria meat as you can, then cover in sliced mozzarella cheese. Add to the oven to cook for 4-6 minutes until the cheese is really melted.
Top with chopped cilantro, red onion and jalapenos. Slice and serve with the consomme for dipping. Enjoy!

Notes

ProTip for Stuffed Bread on the Grill

Cook your birria beef low and slow over Cowboy Charcoal for that deep, smoky heat that adds legit flavor to the final sandwich. And when it comes time to melt the cheese, don’t rush—two-zone cooking at 400F lets you get that perfectly gooey cheese without burning your loaf.

Nutrition