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Birria Stuffed Bread Recipe

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4.2 from 54 reviews

  • Author: Patricia
  • Total Time: 6 hours 45 minutes
  • Yield: 6 servings

Description

This Birria Stuffed Bread recipe transforms savory shredded beef birria into a delicious, comforting sandwich, perfect for using leftover birria. Featuring tender, slow-braised chuck roast enveloped in a rich, smoky chile consomme, and melted mozzarella stuffed inside a crusty Italian loaf, this dish offers a satisfying blend of smoky, spicy, and cheesy flavors finished with fresh herbs and peppers. Ideal for lunch or dinner, it’s easy to assemble and bake, making every bite irresistibly flavorful.

Ingredients

Beef:

  • 1 Whole Chuck Roast, cubed
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • FYR BLK Hot Sauce (to taste)

Chiles and Aromatics:

  • 3 Ancho Chiles, stemmed & seeded
  • 3 Guajillo Chiles, stemmed & seeded
  • 2 Chipotle Chiles, stemmed & seeded
  • 8-10 Garlic Cloves
  • 2 cups Water
  • 2 Tomatoes, cubed
  • 1/2 White Onion, sliced

Braising & Seasonings:

  • 2-3 cups Beef Broth
  • 1.5 tbsp Mexican Oregano
  • 2 tbsp Black Pepper
  • 1 tbsp Kosher Salt
  • 2 Cinnamon Sticks
  • 2 Bay Leaves

Bread and Toppings:

  • 1 Large Italian Loaf
  • Mozzarella Cheese, sliced (enough to cover stuffed bread)
  • Red Onions, diced
  • Cilantro, chopped
  • Jalapenos, sliced

Instructions

  1. Preheat and Sear Beef: Preheat your fire or grill to medium-high (around 375°F). Slather your chuck roast cubes with oil, then season liberally with kosher salt, black pepper, and garlic powder. Place the beef on the grill and sear for 1-2 minutes per side until thoroughly browned on all sides. Remove from heat and set aside.
  2. Char Chiles and Vegetables: Heat a dutch oven over the fire for 3-4 minutes. Add ancho, guajillo, and chipotle chiles, sliced onion, cubed tomatoes, and garlic cloves to the dutch oven. Char them about 30-45 seconds per side until lightly blackened. Pour in 2 cups of water and let simmer for 7-8 minutes to soften flavors.
  3. Blend Chile Paste: Remove dutch oven from heat. Transfer the charred chiles and vegetables to a blender and puree until completely smooth. Pour this chile paste into a bowl and set aside.
  4. Braise the Chuck Roast: Add the cubed chuck roast back to the dutch oven. Pour in the chile paste, 2-3 cups beef broth, and all braising seasonings including Mexican oregano, extra black pepper, kosher salt, cinnamon sticks, and bay leaves. Cover and simmer over medium-high heat for 3.5 to 4.5 hours, stirring occasionally and skimming excess fat from the top as needed, until the beef is fork-tender.
  5. Prepare Consommé and Shred Beef: Once tender, remove beef from the pot. Discard bay leaves, cinnamon sticks, and onion slices from the braising liquid. Strain the liquid to obtain a clear consomme, discarding fat and solids. Place beef in the fridge to cool for 30 minutes, then shred thoroughly.
  6. Preheat Oven and Prepare Bread: Preheat your oven for two-zone cooking at 400°F. Slice the Italian loaf in half lengthwise and carefully remove some of the bread from the interior to create a hollowed-out divot for stuffing. Set the top halves aside.
  7. Stuff Bread and Melt Cheese: Fill the hollowed bottom halves generously with shredded birria beef. Layer sliced mozzarella cheese on top. Place stuffed bread in the oven and cook for 4-6 minutes until the cheese melts thoroughly and the bread edges crisp slightly.
  8. Garnish and Serve: Remove the stuffed bread from the oven. Top with diced red onions, chopped cilantro, and sliced jalapenos. Slice into portions and serve warm with the reserved consomme on the side for dipping. Enjoy every savory, cheesy bite!

Notes

  • Use leftover birria beef for quicker assembly if available.
  • Adjust the number and type of chiles to control spice level.
  • For best results, skim fat regularly during braising for a cleaner consomme.
  • The two-zone oven method helps melt cheese without drying out bread; if unavailable, watch closely to avoid burning.
  • The consomme makes a flavorful dipping sauce that enhances the sandwich experience.
  • Store leftovers separately and reheat the bread with cheese melted fresh in the oven.
  • Prep Time: 45 minutes
  • Cook Time: 6 hours
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://patriciarecipes.com/birria-stuffed-bread-recipe/