Birria Breakfast Burrito with Smoky Maple Drizzle

Ingredients

• 2 pounds beef chuck roast, cut into chunks
• 4 cups beef broth
• 2 tablespoons apple cider vinegar
• 3 cloves garlic, minced
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• 3 tablespoons chili powder
• 1 teaspoon ground cinnamon

• 4 large flour tortillas
• 8 large eggs, beaten
• 2 cups shredded cheese, cheddar or Mexican blend
• 1 cup cooked birria, shredded

• 1 cup maple syrup
• 1 teaspoon liquid smoke
• 1 teaspoon smoked paprika

1. 01
   In a large pot, combine beef chuck roast, beef broth, apple cider vinegar, garlic, cumin, oregano, chili powder, and cinnamon. Bring to a boil, then reduce heat and simmer for 2.5 hours or until the beef is tender and easily shredded.
2. 02
   Remove the beef from the pot and shred with two forks. Set aside.
3. 03
   In a separate pan, scramble the beaten eggs over medium heat until fully cooked. Set aside.
4. 04
   In a small bowl, mix together the maple syrup, liquid smoke, and smoked paprika to create the smoky maple drizzle.
5. 05
   Warm the flour tortillas in a large skillet over medium heat until pliable.
6. 06
   Assemble the burritos by placing a portion of scrambled eggs, shredded birria, and cheese onto each tortilla. Roll tightly to enclose the filling.
7. 07
   In the same skillet, lightly toast the burritos until golden brown and the cheese is melted, about 2-3 minutes per side.
8. 08
   Drizzle the smoky maple syrup over the toasted burritos and serve immediately.