Ingredients
2 lbs beef chuck roast or short ribs
2 dried guajillo chiles
2 dried ancho chiles
1 dried chile de árbol (optional for heat)
4 cloves garlic
1 medium onion, quartered
2 tomatoes, quartered
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1 bay leaf
4 cups beef broth
Onion powder
Garlic powder
Cayenne pepper
smoked paprika
Salt and black pepper to taste
12 - 16 eggroll wrappers
Shredded cheese (Oaxaca, Monterey Jack, or mozzarella)
Oil for frying (vegetable or canola oil)
Optional Dipping Sauce:**
Leftover birria consommé (strained broth)
Salsa verde or your favorite dipping sauce
Tools
Blender
DUCTH OVEN
Directions
Step 1
Heat a skillet over medium heat. Toast the dried guajillo, ancho, and chile de árbol chiles until they become aromatic, about 1-2 minutes. Be careful not to burn them.
Step 2
Remove the stems and seeds from the chiles. Place them in a bowl with hot water and soak for 20-30 minutes until softened.
Step 3
In a blender, combine the soaked chiles, garlic, quartered onion, quartered tomatoes, ground cumin, oregano, ground cloves, and ground cinnamon. Add a cup of beef broth and blend until smooth.
Step 4
Season the beef chuck roast or short ribs with salt and black pepper. Heat a large pot over medium-high heat and add some oil. Sear the meat on all sides until browned.
Step 5
Pour the blended chile mixture into the pot with the browned meat. Add the remaining beef broth, bay leaf, and additional salt and pepper to taste along with garlic powder onion powder, smoked paprika and cayenne pepper. Bring to a boil, then reduce the heat and simmer for about 3-4 hours, or until the meat is tender and shreds easily. Skim off any excess fat from the top of the broth.
Step 6
Once the meat is tender, remove it from the pot and shred it with two forks. Strain the broth (consommé) and reserve it for later use.
Step 7
Lay an eggroll wrapper on a clean surface with one corner pointing toward you (diamond shape).
Step 8
Place a few tablespoons of shredded birria meat near the center of the wrapper. Add a small amount of shredded cheese on top of the meat.
Step 9
Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Dab a bit of water on the top corner to seal the eggroll. Repeat with the remaining wrappers and filling.
Step 10
Heat oil in a deep fryer or a large pot to 350°F (175°C). Carefully add a few eggrolls at a time to the hot oil, being careful not to overcrowd the pot
Step 11
Fry the eggrolls until they are golden brown and crispy, about 3-5 minutes. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
Step 12
Serve the birria eggrolls hot with a side of the reserved consommé for dipping, or along with your favorite dipping sauces like salsa verde.
