Burritos de Birria (Birria Beef and Rice Burritos)
Big flour tortillas stuffed with birria beef, red rice, beans and cheese, griddled until golden and served with broth.
Made with Birria adobo and consomme and Flour tortillas and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30
- LevelMedium
- Costabout £4.78 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Put the beef and salt in a casserole with 400 ml of your ready made birria adobo and consomme (see the base recipe) and the water. Cover and cook for 2 hours 30 minutes until it shreds.
150 min - 2
Shred the beef. Strain the liquid, add the remaining 100 ml of birria broth and skim off the fat. Heat until boiling, then keep it warm for dipping.
- 3
Warm your ready made arroz rojo (see the base recipe) and the refried beans until steaming hot all the way through.
- 4
Warm the flour tortillas in a dry pan so they bend easily. Layer each with rice, beans, beef, cheese, onion and coriander, keeping the filling in a line across the middle.
- 5
Fold the sides in, then roll up tightly from the bottom.
- 6
Heat the oil in a frying pan over a medium heat and fry the burritos seam side down for 2 minutes, then turn and brown all sides for another 3 minutes.
5 min - 7
Slice in half and serve with cups of hot broth for dipping.
Tips
- Warm the tortillas well. A cold tortilla cracks as you roll it.
- Do not overfill. Keep the filling to a thick line in the middle so the burrito closes properly.
- Fry seam side down first to seal the burrito, then colour the other sides.
- For a wet burrito, pour a ladle of broth over the top and add extra cheese under a hot grill.
Storing and freezing
Wrap cooled burritos individually and keep in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a hot oven or frying pan until steaming hot all the way through. Reheat rice only once.
Questions
Can I freeze birria burritos?
Yes. Cool them completely, wrap each tightly in foil and freeze for up to 2 months. Reheat from frozen at 180C (160C fan) for about 35 minutes, until steaming hot all the way through.
Can I make them gluten free?
Use large gluten free tortillas and check the label on them. The birria and arroz rojo are gluten free as written.
Do I have to use flour tortillas?
Flour tortillas are the norm for burritos because they are larger and more flexible than corn. Corn tortillas will tear when rolled this big.
More made with birria adobo and consomme
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.