Cheesy Birria Arayes
Serves 1
Directions
- 1Grab the birria chilies, rip off the stems, and remove all the seeds.
- 2Toss the peppers into a bowl and submerge them in hot water, letting them soak for about 10 minutes.
- 3Oil up a hot pan with olive oil.
- 4Toast down some onion and garlic in the pan.
- 5Quickly throw the toasted onion and garlic into a blender cup.
- 6Add the hydrated chilies into the blender cup.
- 7Add oregano, paprika, and cumin to the blender cup for seasoning.
- 8Blitz the ingredients until a nice paste is formed.
- 9Take 85/15 ground beef and salt it directly.
- 10Add the birria marinade paste to the ground beef and massage it all in.
- 11Grab a pita, cut it in half the short way.
- 12Open up the pita to make a pocket.
- 13Grab the seasoned meat and shove it into the pita pocket.
- 14Flatten out the meat to make a decently thin layer inside the pita.
- 15Optionally stuff each pita with some Monterey Jack cheese.
- 16Mix birria spice rub with a little bit of olive oil in a small bowl.
- 17Brush the spice oil mixture onto the stuffed Arayes.
- 18Place the Arayes onto a hot grill pan to toast, ensuring both sides get grilled.
Ingredients
- Birria chilies
- Hot water
- Olive oil
- Onion
- Garlic
- Oregano
- Paprika
- Cumin
- Ground beef (85/15)
- Salt
- Pita bread
- Jalapeño cheese
- Birria spice rub
Equipment
PlateBowlKettlePanWooden spoonBlender cupImmersion blenderGrill panBrushKnifeCutting board
Tips
- Always salt the meat directly for the perfect amount of seasoning.
- Do not stuff the pita too thick or too thin to ensure the meat cooks evenly and isn't raw in the middle.
- Brush both sides of the Arayes with the spice oil mixture for even flavor and char.
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