Birria Hot Pockets
Equipment
Ingredients
Birria Filling
beef chuck (cubed)
500 g
yellow onion (diced)
1 piece
garlic cloves (minced)
4 piece
dried guajillo chilies (reconstituted)
3 piece
tomatoes (diced)
2 piece
beef broth
500 ml
cinnamon stick
1 piece
ground cumin
2 g
dried oregano
1 g
lime (juiced)
1 piece
Dough
all-purpose flour
300 g
unsalted butter (cold)
120 g
cold water
120 ml
salt
5 g
Assembly & Finishing
mozzarella cheese (shredded)
200 g
egg (beaten)
1 piece
Instructions
Prepare Birria Filling
Cook the spiced beef filling until tender and shreddable.
Make Dough
Mix and knead a simple pastry dough for the pockets.
Roll and Cut Dough
Roll dough into thin sheets and cut into rectangles.
Fill and Seal Pockets
Place birria and cheese on dough rectangles, fold and crimp edges.
Brush and Bake
Brush pockets with egg wash and bake until golden and crisp.
Original recipe
Storage
Cool completely before refrigerating or freezing. Re-crisp in oven rather than microwave.
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