Birria Arepas with Avocado Crema

• •2.5 lb beef chuck roast, trimmed and cut into 2-inch chunks
• •6 dried guajillo chiles, stems and seeds removed
• •3 dried ancho chiles, stems and seeds removed
• •3 dried chiles de arbol, stems removed
• •1 white onion, large, quartered
• •6 garlic cloves, peeled
• •2 roma tomatoes, halved
• •0.3 cup apple cider vinegar
• •4 cup beef broth
• •1 teaspoon ground cumin
• •1 teaspoon dried Mexican oregano
• •1 cinnamon stick, 2-inch piece
• •3 whole cloves
• •2 bay leaves
• •1.5 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •2 tablespoon vegetable oil
• •2 cup pre-cooked white cornmeal (Harina P.A.N. brand recommended)
• •2.5 cup warm water
• •1 teaspoon salt
• •2 tablespoon vegetable oil, for cooking arepas
• •2 avocado, ripe, large
• •0.5 cup Mexican crema or sour cream
• •2 tablespoon lime juice, fresh
• •0.3 cup cilantro, fresh, chopped
• •0.5 teaspoon salt
• •0.5 cup red onion, finely diced, for serving
• •0.3 cup cilantro, fresh, chopped, for serving
• •4 lime wedges, for serving

Instructions

1. 1

   Prepare the Birria: Place guajillo, ancho, and arbol chiles in a heatproof bowl. Pour enough boiling water over them to cover completely. Let soak for 20-30 minutes until softened. Drain, reserving 1 cup of the chile water.

2. 2

   While chiles soak, heat a dry skillet or comal over medium-high heat. Add the quartered onion, garlic cloves, and halved Roma tomatoes. Cook, turning occasionally, until charred in spots and softened, about 8-10 minutes. Set aside.

3. 3

   In a blender, combine the softened chiles, charred onion, garlic, tomatoes, apple cider vinegar, ground cumin, Mexican oregano, cinnamon stick, whole cloves, 1.5 tsp salt, 0.5 tsp black pepper, and 1 cup of beef broth. Blend until very smooth, adding a little of the reserved chile water if needed to achieve a pourable consistency. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard solids.

4. 4

   Pat the beef chunks dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.

5. 5

   Return beef to the Dutch oven. Pour the strained birria sauce over the beef. Add the remaining 3 cups of beef broth and bay leaves. Bring to a simmer, then reduce heat to low, cover tightly, and braise in a preheated oven at 325°F (160°C) for 3 to 3.5 hours, or until the beef is fork-tender. Alternatively, cook on the stovetop over very low heat, simmering gently.

6. 6

   Once cooked, remove the beef from the pot and shred it using two forks. Discard the bay leaves. Skim off any excess fat from the birria consommé (sauce). Return the shredded beef to the consommé and keep warm.

7. 7

   Prepare the Avocado Crema: In a blender or food processor, combine the ripe avocados, Mexican crema or sour cream, fresh lime juice, 0.25 cup chopped cilantro, and 0.5 tsp salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.

8. 8

   Prepare the Arepas: In a large bowl, combine 2 cups pre-cooked white cornmeal and 1 tsp salt. Gradually add 2.5 cups warm water, mixing with your hands until a soft, uniform dough forms. Knead for a few minutes until smooth. The dough should be moist but not sticky. Let rest for 5 minutes.

9. 9

   Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten into a disc about 3-4 inches in diameter and 0.5 inch thick. Ensure the edges are smooth to prevent cracking.

10. 10

    Heat 2 tablespoons of vegetable oil in a large skillet or griddle over medium heat. Cook the arepas for 5-7 minutes per side, until golden brown and a crust forms. Transfer the pan-fried arepas to a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until cooked through and slightly puffed. Alternatively, you can deep-fry them until golden and cooked through.

11. 11

    Assemble the Birria Arepas: Carefully slice each warm arepa horizontally, almost all the way through, to create a pocket. Fill each arepa generously with the shredded birria beef. Drizzle with avocado crema, then top with finely diced red onion and fresh chopped cilantro. Serve immediately with extra lime wedges on the side and a small cup of the birria consommé for dipping.

Chef's Tips

• 💡For convenience, the birria can be made a day or two in advance. Store it in the refrigerator and reheat gently before serving.
• 💡When making the arepa dough, the consistency is key. It should be firm enough to hold its shape but soft enough not to crack. If it's too dry, add a tablespoon of water; if too wet, add a tablespoon of cornmeal.
• 💡Don't overmix the avocado crema; blend just until smooth to maintain its fresh flavor and avoid oxidation.
• 💡The birria consommé is liquid gold! Serve it on the side for dipping the arepas, or even as a flavorful shot before eating.
• 💡Adjust the amount of chiles de arbol in the birria recipe to control the level of spiciness to your preference.