Birria Egg Rolls

Method

• Prep:

  Cut your chuck roast into 3 to 4 inch blocks and set aside. Chop your onion and cilantro for the egg roll filling and set those aside as well.

  Birria:

  Heat a pot or Dutch oven over medium high heat with avocado oil and sear all sides of the chuck roast until you get a deep brown crust on every side. Remove and set aside.

  In the same pot, toast the ancho chiles, guajillo peppers, cinnamon stick, peppercorns, oregano, bay leaves, roma tomatoes, onion and garlic until everything has developed some color and the chiles are fragrant. Transfer everything to a bowl and cover with boiling water. Let it sit until everything is soft.

  Once soft, drain and add to a blender with the cumin, ginger paste, chili powder, sazon packet, garlic powder and onion powder. Blend until completely smooth.

  Add the seared chuck roast back to the pot and pour in the beef broth along with the strained blended chile mixture. Cover and cook in a pressure cooker for 45 minutes. Once done, shred the beef and reserve the consomé for dipping.

  Birria Crema:

  Add the sour cream to a bowl and go in with 2 tablespoons of the strained chile mix, chili powder, a squeeze of lime juice and a pinch of salt. Mix everything together until fully combined and set aside.

  Egg Rolls:

  Brush consomé onto an egg roll wrapper. Layer on a generous amount of Oaxaca cheese, a good portion of shredded birria, chopped cilantro, chopped onion and more cheese on top. Roll the egg roll up tightly, folding in the sides as you go.

  Heat your frying oil to 350 to 375 degrees. Fry the egg rolls for 6 to 8 minutes or until golden brown all the way around. Work in batches so you do not crowd the oil and drop the temperature.

  Remove from the oil and let them rest for a minute before serving.

  Plate the egg rolls with consomé on the side for dipping, the birria crema, fresh cilantro and lime wedges.

   

• TIPS AND TRICKS:

  - Toasting the chiles and aromatics before blending is what gives the birria its deep complex flavor. Do not skip this step and make sure everything gets good color before transferring to the water bath.

  -Searing the chuck roast on all sides before pressure cooking is just as important. That crust locks in flavor and adds a richness to the consomé that you do not get if you skip the sear.

  -Make sure your frying oil is at temperature before the egg rolls go in. If the oil is not hot enough the egg rolls will absorb too much oil and come out greasy instead of crispy. A thermometer makes this easy.

  -Do not overfill the egg rolls. Too much filling makes them hard to roll tightly and they can burst open in the oil. A generous but controlled amount of filling is the sweet spot.

  -Brush the consomé onto the egg roll wrapper before filling. That layer of consomé on the inside of the wrapper adds incredible flavor and keeps the inside moist while the outside fries up crispy.

• WHAT TO SERVE WITH THIS:

  -The consomé on the side is non negotiable for dipping. That rich broth with the crispy egg roll is the combination that makes this dish what it is.

  -The birria crema adds a cool creamy contrast to the heat and crunch of the egg rolls. Keep plenty of it on the table because it goes fast.

  -Mexican rice and refried beans on the side round this out into a full spread that feels like a restaurant experience right at home.

• FREQUENTLY ASKED QUESTIONS:

  Can I make the birria ahead of time?

  Absolutely and I highly recommend it. The birria actually tastes even better the next day after the flavors have had more time to develop. Make the birria a day ahead, store it in the fridge with the consomé and assemble the egg rolls when you are ready to fry.

  Can I use a different cut of meat?

  Chuck roast is my go to because of its fat content and how well it shreds after pressure cooking. Short ribs or a combination of chuck and short rib also work really well and add even more richness to the birria. Leaner cuts will not shred the same way and will not give you that juicy tender result.

  Can I air fry these instead of deep frying?

  You can air fry them and they will still taste great. Brush the outside of the egg rolls with a little oil and air fry at 400 degrees for about 10 to 12 minutes, flipping halfway through. They will not be quite as crispy as deep fried but they come out really solid and it is a great option if you want to keep things lighter.

  How do I keep the egg rolls from bursting open while frying?

  Rolling them tightly is the most important thing. Make sure you fold in the sides first and then roll forward firmly. You can also seal the edge of the wrapper with a little water or egg wash to help it stay closed during frying. Avoid overfilling and your rolls will stay intact.

  How do I store and reheat leftovers?

  Store leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer at 375 degrees for about 8 to 10 minutes to bring back that crispiness. Store the consomé separately and reheat it on the stove. I would skip the microwave on these since it will make the wrapper soggy.