Directions
- 1Grab the birria chilies, rip off the stem, and remove all seeds.
- 2Toss the peppers into a bowl and submerge them with hot water, letting them wake up for about 10 minutes.
- 3Oil up a hot pan.
- 4Toast down some onion and garlic in the pan.
- 5Quickly throw the toasted onion and garlic into a blender cup.
- 6Add the hydrated chilies to the blender cup.
- 7Season with oregano, paprika, and cumin.
- 8Blitz the ingredients until a nice paste is formed.
- 9Add salt to the 85/15 ground beef in a bowl.
- 10Throw in the birria marinade paste and massage it all in.
- 11Grab the pita bread.
- 12Cut the pita bread in half the short way.
- 13Open up the pita to make a pocket.
- 14Grab the meat and shove it into the pocket.
- 15Flatten out the meat to make a decently thin layer.
- 16Optionally stuff each one with some Jibneh cheese.
- 17Mix the birria spice rub with a little bit of oil.
- 18Brush the spiced oil onto the arayes and toast on a grill pan.
- 19Brush the other side of the arayes with spiced oil and continue toasting.
Ingredients
- birria chili
- hot water
- olive oil
- onion
- garlic
- oregano
- paprika
- cumin
- 85 parts ground beef
- salt
- pita bread
- Jibneh cheese
- birria spice rub
Equipment
platebowlkettlepanwooden spoonblender cupimmersion blendergrill panbrushknife
Tips
- Ensure the meat layer is not too thick or too thin to prevent it from being raw in the middle.
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