Cheesy Birria Arayes

Remove the stems and seeds from all the dried chiles.

Place the cleaned chiles in a bowl and cover with hot water. Let them rehydrate for about 10 minutes.

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.

Transfer the toasted onion and garlic to a blender cup. Add the rehydrated chiles, along with a little of the soaking water.

Add the dried oregano, paprika, and cumin to the blender.

Blend all ingredients until a smooth paste is formed.

In a large bowl, place the ground beef and season it directly with salt.

Add the birria paste to the ground beef and mix with your hands until thoroughly combined.

Take a pita bread and cut it in half.

Gently open the pita half to create a pocket. Stuff it with a thin, even layer of the birria beef mixture.

Optionally, add a layer of shredded Chihuahua cheese on top of the meat inside the pita.

In a small bowl, mix the birria seasoning with 2 tbsp of olive oil.

Brush the outside of the stuffed pitas with the seasoned oil mixture.

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.

Remove from the pan, let cool slightly, and serve immediately.