Cheesy Birria Arayes

Name: Cheesy Birria Arayes (Fusion Recipe)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Fusion
Ingredients: 3 dried guajillo chiles; 2 dried ancho chiles; 1 dried chile de arbol; 2 cups hot water; 1 tbsp olive oil; 1/2 white onion, quartered; 3 cloves garlic; 1 tsp dried oregano; 1 tsp paprika; 1 tsp ground cumin; 1 lb ground beef (85/15); salt, to taste; 3 large pita breads; 1 cup shredded Chihuahua cheese (optional); 1 tbsp birria seasoning; 2 tbsp olive oil

Cheesy Birria Arayes combines slow-cooked Mexican birria—made with guajillo, ancho, and chile de árbol—with the Middle Eastern tradition of meat-stuffed, grilled pita bread. The result is a crispy exterior with molten cheese and rich, spiced shredded meat inside.

🌍Fusion 🏷️Arayes 🏷️Birria 🏷️Pita 🏷️Sandwich Ground beef

🏷️

🏷️Cheesy

-0:00

thegoldenbalanceonTikTok

Total

35 min

Servings

6

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

3 dried guajillo chiles
2 dried ancho chiles
1 dried chile de arbol
2 cups hot water
1 tbsp olive oil
1/2 white onion, quartered
3 cloves garlic
1 tsp dried oregano
1 tsp paprika
1 tsp ground cumin
1 lb ground beef (85/15)
salt, to taste
3 large pita breads
1 cup shredded Chihuahua cheese (optional)optional
1 tbsp birria seasoning
2 tbsp olive oil

16 Ingredients

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Instructions

1
Remove the stems and seeds from all the dried chiles.
2
Place the cleaned chiles in a bowl and cover with hot water. Let them rehydrate for about 10 minutes.
3
While the chiles soak, heat 1 tbsp of olive oil in a pan over medium heat. Add the quartered onion and garlic cloves and toast until softened and fragrant.
4
Transfer the toasted onion and garlic to a blender cup. Add the rehydrated chiles, along with a little of the soaking water.
5
Add the dried oregano, paprika, and cumin to the blender.
6
Blend all ingredients until a smooth paste is formed.
7
In a large bowl, place the ground beef and season it directly with salt.
8
Add the birria paste to the ground beef and mix with your hands until thoroughly combined.
9
Take a pita bread and cut it in half.
10
Gently open the pita half to create a pocket. Stuff it with a thin, even layer of the birria beef mixture.
11
Optionally, add a layer of shredded Chihuahua cheese on top of the meat inside the pita.
12
In a small bowl, mix the birria seasoning with 2 tbsp of olive oil.
13
Brush the outside of the stuffed pitas with the seasoned oil mixture.
14
Place the arayes on a hot grill pan. Cook for 4-5 minutes per side, until the pita is crispy with grill marks and the beef is cooked through. Brush the other side with the oil mixture when you flip.
15
Remove from the pan, let cool slightly, and serve immediately.

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Tips & Notes

Pro tips

Toast whole dried chiles lightly in a dry skillet before soaking to deepen their flavor and remove bitterness.
Shred the meat while still warm for easier, more consistent texture; let it cool slightly before stuffing into pita.
Butter or oil the exterior of the stuffed pita generously before grilling to achieve a crispy, golden crust.
Serve arayes immediately with a small bowl of reserved birria broth for dipping.

Substitutions

Dried guajillo chiles → dried California or New Mexico chiles (milder, similar earthiness)
Dried ancho chiles → dried pasilla chiles (slightly smokier, comparable depth)
White onion → yellow onion (sweeter, less sharp bite in the broth)

Storage & make-ahead

Store leftover shredded birria meat and broth separately in airtight containers for up to 3 days; reheat gently on the stovetop before assembling fresh arayes.