Ingredients
E
Egg Roll Wrappers
M
Mozzarella
W
White onion
C
Cilantro
L
Lime
f
for the Beef
S
1 ½ lbs Short ribs
w
1 white onion
R
2 Roma tomatoes
G
5 Garlic Cloves
g
3 guajillo chiles
a
3 ancho chiles
c
5 chile de arbol
o
½ tsp oregano
c
1 tsp cumin
c
5 whole clove
p
½ tsp peppercorn
c
1 cinnamon stick
k
2 tsp kosher salt
w
2 tbsp white vinegar
b
4 cups beef stock
Directions
1
For the Beef:
1
Let your heavy bottom pot heat up over medium heat. Add a generous amount of oil and sear beef on all sides until there is good color, then remove.
2
Destem and deseed your dried chilis.
3
To the pot, add your chopped onion, tomatoes, garlic, and chilis. Cook for about 3 minutes. Then add your oregano, cumin, clove, peppercorn, and salt. Cook for another 2 minutes, stirring occasionally. Then add your water.
4
Transfer to a blender or food processor.
5
Add your vinegar and blend thoroughly.
6
To your pot, add your beef broth, then the blended consume. Bring to a simmer, then add your beef.
7
Once it is simmering again, set to low heat and cover. Cook for 2 hours or until the beef falls apart. Salt to taste.
8
Take your beef out, and let cool a bit. Separate from the bone and shred with two forks.
9
Strain Birria liquid to get out the solids then serve on the side with onion, cilantro, and lime.
10
For the Egg Rolls:
1
Heat oil to 350F.
2
Add cheese, then beef, onion, and cilantro to wrappers. Fold and seal with water on the edge so the paper sticks.
3
Fry until golden.
4
Dip in birria liquid. ENJOY.
