Mini Birria Chimichangas That Go Too Hard for Cinco de Mayo

Celebrate Cinco de Mayo with a full homemade spread straight from my kitchen. In this video, I walk you through every step of how to make birria mini chimichangas, charro beans made with bacon and salted pork, creamy Baja sauce, roasted Mexican street corn with spiced butter, fresh guacamole, birria consomé for dipping, and a pineapple margarita to top it all off. These aren’t shortcuts — it’s all made from scratch, bold, and packed with flavor. Whether you’re throwing a party or just feeding yourself something wild, this feast has got you covered.

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Mini Birria Chimichangas

Birria Beef Ingredients:
• 1 whole or cubed beef chuck roast (2.5–3 lb)
• 2 dried ancho chiles
• 3–4 dried guajillo chiles
• 8 dried chiles de arbol
• 1 can chipotle chiles in adobo
• 9 cloves garlic (6 if scaling down)
• ½ white onion
• 2–3 tbsp Mexican oregano
• 1–2 tbsp smoked paprika
• ½–1 tsp ground cloves
• ½–1 tsp cumin
• 2 cups chile soaking liquid
• 2–4 cups beef broth
• Kosher salt
• 2–3 tbsp neutral oil (for searing)

Steps:
1. Toast all dried chiles, then soak in hot water for 15 mins.
2. Blend softened chiles with soaking water, chipotles, garlic, onion, oregano, paprika, cloves, and cumin.
3. Salt all sides of the chuck roast heavily.
4. Sear roast in Dutch oven with oil until browned.
5. Turn off heat, pour in blended sauce, add 2–4 cups beef broth.
6. Cover and braise in 350°F oven for 90 minutes to 2 hours.
7. Shred meat by hand or with tongs once cooled slightly.
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Chimichanga Assembly:
• Flour tortillas (fajita size)
• Chihuahua cheese (for inside and melting on top)
• 3–4 tbsp flour + water for “glue”
• Peanut oil (for frying)

Steps:
1. Mix flour and water into a paste.
2. Fill tortilla with birria and cheese. Fold into burrito shape, sealing seam with flour paste.
3. Let seam rest facing down to seal.
4. Fry seam side down in peanut oil over medium heat. Flip when golden.
5. Stack chimis, layering Chihuahua cheese between each. Heat to melt.
6. Top with guacamole, diced red onion, chopped cilantro, and drizzle consomé.

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Birria Consomé
• Use strained birria braising liquid
• Skim fat if desired
• Serve hot for drizzling and dipping

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Baja Dipping Sauce

Ingredients:
• 3 tbsp whipped cream cheese
• 1 tbsp mayo (up to 2 tbsp)
• Diced canned green chiles
• Pickled jalapeños (chopped), with some juice
• ~½ tsp white vinegar
• Optional: pinch of salt

Steps:
1. Combine all ingredients in a bowl and mix thoroughly.
2. Chill before serving.

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Charro Beans

Ingredients:
• ½ lb bacon, sliced
• Salted pork (same size slices as bacon)
• 2–3 tbsp olive or avocado oil
• Salt & pepper to taste
• 3–4 tbsp garlic powder
• 2–3 tbsp chipotle powder
• 1–2 tbsp ancho chili powder
• ½ white onion, diced
• 2–3 jalapeños, diced or sliced
• ¼–½ can diced tomatoes
• 2 cans pinto beans
• 2–3 cups beef broth
• Handful chopped fresh cilantro

Steps:
1. Heat oil in pot. Add bacon and salted pork over high heat.
2. Season with salt, pepper, garlic powder, chipotle powder, and ancho powder.
3. Once browned and a little crispy, add onion and jalapeños.
4. Stir in tomatoes, then beans and beef broth.
5. Bring to a boil, then simmer.
6. Add cilantro near the end and keep on low until ready. I typically push the simmering process from 1 hour.

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Mexican Street Corn

Corn Butter Base:
• ½ stick butter
• 1–2 tbsp ancho chili powder
• 1–2 tbsp chipotle powder
• 2–3 tbsp avocado oil

Corn Salad Ingredients:
• Roasted corn (from cobs, sliced off)
• 2 tbsp Kewpie mayo
• Garnish: extra mayo drizzle, diced red onion, chopped cilantro

Steps:
1. Roast corn cobs, rotating to prevent burning.
2. Mix butter, chili powders, and oil, microwave to melt.
3. Brush butter mixture onto salted roasted corn.
4. Slice corn off cobs using flat base for safety.
5. Mix corn with Kewpie mayo.
6. Garnish with more mayo, red onion, and cilantro.

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Guacamole

Ingredients:
• 2–3 ripe avocados
• ½ red onion, diced
• 2 jalapeños, diced
• Diced tomato
• Sliced radishes
• 2 tbsp olive oil
• Juice of 1 lime
• Kosher salt to taste
• ¼ cup chopped cilantro

Steps:
1. Cube and mash avocado to preferred texture.
2. Add onion, jalapeños, tomato, radish, olive oil, and lime juice.
3. Season with salt, mix, and stir in cilantro.
4. Add avocado seed to keep fresh.

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Pineapple Margarita (Makes 2)

Ingredients:
• 6–8 oz pineapple juice (from can)
• ¾ oz Cointreau (or orange liqueur)
• 3 oz tequila
• Splash of margarita mix or fresh lime juice
• Ice for shaking
• Salt for rim (optional)

Steps:
1. Fill cocktail shaker with ice.
2. Add pineapple juice, Cointreau, lime/margarita juice, and tequila.
3. Shake well.
4. Salt rim if desired. Pour and serve.

Видео Mini Birria Chimichangas That Go Too Hard for Cinco de Mayo канала Hungry Without A Cause