Tijuana-Style Beef Birria Phyllo Bombs
Flavors Used:
We’re headed down South with today's recipe of Tijuana-style beef birria phyllo bombs! Tender meat with a subtle heat in a buttery flaky phyllo crust dipped in mouthwatering juices? Sign me up. This is a wonderful recipe for a fiesta but you’ll want to do this on a night when you have some time. The longest part is cooking the meat in the instapot but outside of that, it’ll only take you about 40ish minutes to make the chili sauce, build birria phyllo bombs, and bake to perfection. We recommend serving up these birria phyllo bombs with our 4 ingredient guacamole, and our fresh homemade flour tortillas baked into tortilla chips.
Ingredients
- 2 lb chuck roast
- 8 guajillo chiles
- 2 ancho chiles
- 6 Morita chiles
- Dan-O’s Chipotle Seasoning
- ½ red onion, chopped
- 1 head of garlic
- 12 oz of your favorite Cerveza
- 1 cup of beef stock
- 2 limes, juiced
- ½ bunch of cilantro
- 4 sheets of phyllo dough
- Mozzarella cheese, shredded
Preparation Instructions
- Preheat an oven to 400 fahrenheit
- Add guajillo, ancho, and Morito chilis to a pot of water to soften then boil for 15 minutes.
- Strain from the chilis from water and add to a blender with red onion, garlic cloves, Corona, beef stock, cilantro, and lime juice, blend until smooth.
- Coat the Chuck Roast in Dan-O's Chipotle, then sear both sides of the chuck roast and place in InstantPot with chili sauce
- Cook on high pressure for 1 ½ hours
- Remove chuck roast from pot and shred
- Strain the chili sauce into a large bowl
- In a muffin pan, lay out one sheet of phyllo dough and form into the bottom of one muffin section
- Add a small amount of mozzarella cheese and top with roast, cilantro and more cheese
- Fold over and cover with the remaining phyllo sheet
- Brush top with birria juice
- Repeat for remaining muffin sections
- Bake for 20 minutes until golden brown
- Remove birria bombs from muffin tin and dip into juice and enjoy!
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Contiguous US (Lower 48 states) only
I have made this at least 6 times. Family loves it. The absolute best birria recipe ever!!
Without an Instant Pot, I would try cooking with a slow cooker. Would you have an estimation on length of time to cook using slow cooker? Thanks. This recipe sounds and looks amazing. Will be trying it.
At least 6 hours on low, or until tender.