Cheesy Birria Arayes

Serves 1
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Directions

  1. 1Grab the birria chilies, rip off the stems, and remove all the seeds.
  2. 2Toss the peppers into a bowl and submerge them in hot water, letting them soak for about 10 minutes.
  3. 3Oil up a hot pan with olive oil.
  4. 4Toast down some onion and garlic in the pan.
  5. 5Quickly throw the toasted onion and garlic into a blender cup.
  6. 6Add the hydrated chilies into the blender cup.
  7. 7Add oregano, paprika, and cumin to the blender cup for seasoning.
  8. 8Blitz the ingredients until a nice paste is formed.
  9. 9Take 85/15 ground beef and salt it directly.
  10. 10Add the birria marinade paste to the ground beef and massage it all in.
  11. 11Grab a pita, cut it in half the short way.
  12. 12Open up the pita to make a pocket.
  13. 13Grab the seasoned meat and shove it into the pita pocket.
  14. 14Flatten out the meat to make a decently thin layer inside the pita.
  15. 15Optionally stuff each pita with some Monterey Jack cheese.
  16. 16Mix birria spice rub with a little bit of olive oil in a small bowl.
  17. 17Brush the spice oil mixture onto the stuffed Arayes.
  18. 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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