Why Make This Recipe
Birria Hands are a delicious and satisfying dish that brings the bold flavors of Mexico right to your kitchen. This recipe is perfect for gatherings or a cozy meal at home. Not only is it flavorful, but it also has a fun and interactive element, making it great for sharing. You’ll love how easy it is to make this street-style classic, and your friends and family will crave it, too!
How to Make Birria Hands
Ingredients
Meat & Marinade:
- 2 lbs beef chuck roast (or short ribs)
- 3 dried guajillo chiles (seeded)
- 2 dried ancho chiles
- 1 dried pasilla chile
- 1 chipotle in adobo (optional)
- 4 garlic cloves
- 1 white onion, halved
- 1 tsp Mexican oregano
- ½ tsp cumin
- ½ tsp cinnamon
- 3 cloves
- ¼ cup vinegar
- ½ cup beef broth
- Salt to taste
Tortillas & Toppings:
- 12 corn tortillas
- 2 cups Oaxaca or mozzarella cheese, shredded
- ½ cup chopped white onion
- ¼ cup chopped cilantro
- Lime wedges
Optional Garnishes:
- Pickled red onions
- Jalapeño slices
- Radishes
Directions
- Soak the dried chiles in hot water for 10 minutes until softened.
- In a blender, combine the soaked chiles, chipotle, garlic, vinegar, spices, and ½ cup of beef broth. Blend until smooth.
- Coat the beef with this marinade and refrigerate for 4 hours or overnight.
- Cook the beef with the marinade, onion, and water in a Dutch oven for 3 hours or in an Instant Pot for 45 minutes until tender.
- Remove the beef, shred it, and reserve the broth. Strain the broth to create consommé. Taste and adjust the seasoning.
- Keep the shredded beef warm in some of the consommé.
- Heat a skillet or griddle over medium heat. Dip tortillas in the top layer of the consommé.
- Add shredded beef and cheese to one half of each tortilla. Fold and cook until crispy and golden on both sides.
- Serve hot with consommé on the side for dipping.
How to Serve Birria Hands
Serve your Birria Hands with a side of warm consommé for dipping. Garnish with chopped onion, cilantro, and lime wedges for an extra burst of flavor. You can also add pickled red onions, jalapeño slices, or radishes to spice things up!
How to Store Birria Hands
Leftover Birria Hands can be stored in an airtight container in the fridge for up to 3 days. The shredded beef can be kept in the consommé to maintain moisture. Reheat gently on the stove or in the microwave before serving.
Tips to Make Birria Hands
- For richer flavor, let the beef marinate overnight.
- Adjust the heat level by adding or omitting the chipotle.
- Add more spices or fresh herbs to customize your taste.
- If you can, use fresh corn tortillas for the best texture.
Variation
You can customize Birria Hands by using different types of meat, like pork or lamb, for unique flavors. Additionally, swap the cheese for a dairy-free option if needed.
FAQs
1. Can I make Birria Hands ahead of time?
Yes! You can prepare the beef and broth in advance and store them in the fridge. Just assemble and cook the tortillas before serving.
2. What should I do if I don’t have dried chiles?
You can use chili powder as a substitute, but the flavor will be different. Aim for about 2 tablespoons of chili powder to replace the dried chiles.
3. Are Birria Hands spicy?
The spice level can vary based on the types of chiles used. You can control the heat by adding or omitting the chipotle in adobo sauce.
Birria Hands
Ingredients
Meat & Marinade
- 2 lbs beef chuck roast (or short ribs)
- 3 pieces dried guajillo chiles (seeded) Use fresh chiles for the best flavor.
- 2 pieces dried ancho chiles
- 1 piece dried pasilla chile
- 1 piece chipotle in adobo (optional) Omit for milder flavor.
- 4 cloves garlic cloves
- 1 piece white onion, halved
- 1 tsp Mexican oregano
- ½ tsp cumin
- ½ tsp cinnamon
- 3 cloves whole cloves
- ¼ cup vinegar
- ½ cup beef broth Use low-sodium broth for a healthier option.
- to taste Salt Adjust according to preference.
Tortillas & Toppings
- 12 pieces corn tortillas Fresh corn tortillas are recommended.
- 2 cups Oaxaca or mozzarella cheese, shredded Choose cheese according to preference.
- ½ cup chopped white onion
- ¼ cup chopped cilantro
- to taste Lime wedges For serving.
Optional Garnishes
- to taste Pickled red onions
- to taste Jalapeño slices
- to taste Radishes
Instructions
Preparation
- Soak the dried chiles in hot water for 10 minutes until softened.
- In a blender, combine the soaked chiles, chipotle, garlic, vinegar, spices, and ½ cup of beef broth. Blend until smooth.
- Coat the beef with this marinade and refrigerate for 4 hours or overnight.
Cooking
- Cook the beef with the marinade, onion, and enough water in a Dutch oven for 3 hours or in an Instant Pot for 45 minutes until tender.
- Remove the beef, shred it, and reserve the broth. Strain the broth to create consommé. Taste and adjust the seasoning.
- Keep the shredded beef warm in some of the consommé.
Assembly
- Heat a skillet or griddle over medium heat. Dip tortillas in the top layer of the consommé.
- Add shredded beef and cheese to one half of each tortilla. Fold and cook until crispy and golden on both sides.
- Serve hot with consommé on the side for dipping.