Birria Tamales Torta With Cheese Recipe!

birria meat

🥗Healthier: lean beef

💰Cheaper: pork

Pork is often less expensive and still flavorful.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

masa harina

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour provides a gluten-free option.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: store-bought salsa

Fresh pico de gallo is healthier and more vibrant.

Rinse 4 dried California chiles with water and remove stems and seeds.

Place chiles in a blender with 7 cloves of garlic, black pepper, 1/2 tablespoon cumin, salt, and 3 cups of water.

Add 2 tomatoes to the blender and blend until smooth to make birria sauce.

Chop 2-3 pounds of beef chuck into chunks and season with salt and pepper.

Heat cooking oil in a saucepan and sear the beef chuck chunks for about 3-4 minutes on each side until browned.

Transfer the seared beef to a pot and pour the birria sauce over the beef, ensuring all pieces are coated.

Cover the pot and cook on medium-low heat for about 3 hours, stirring and checking every 30 minutes to prevent overcooking.

Once the beef is tender and shreds easily, transfer it to a glass bowl along with the sauce.

Prepare tamales by opening them and letting them air out a bit before assembling.

In a pan, heat some oil and prepare the bolillo or telera bread by dipping it in the birria sauce and then toasting it in the pan for a crunchy surface.

Assemble the torta by placing the tamales inside the toasted bread with cilantro, onion, and lime juice.

Serve with a bowl of birria sauce for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens