Birria Benedicto Recipe

Toast and hydrate chiles

Heat a dry skillet over medium heat. Toast dried guajillo, ancho, and pasilla chiles 15–30 seconds per side until aromatic but not burnt. Place toasted chiles in a bowl and cover with hot water. Soak 15–20 minutes until softened, then drain, reserving 1/4 cup soaking liquid.

Make chile sauce

In a blender add softened chiles, roasted roma tomatoes, quartered onion (raw or roasted for deeper flavor), roasted garlic (or raw for quicker), cumin, black pepper, cloves, oregano, apple cider vinegar, and 1/4 cup reserved soaking liquid. Blend until smooth, adding a little more soaking liquid or beef stock if needed to reach a thick sauce consistency. Taste and season with 1/2–1 tsp salt.

Sear beef

Preheat oven to 300°F (150°C). Pat beef dry and season lightly with 1 tsp salt. Heat 2 tbsp canola oil in a heavy Dutch oven over medium-high heat. Sear beef pieces in batches until deeply browned, 3–4 minutes per side. Remove beef and set aside.

Braise

Reduce heat to medium. Add the blended chile sauce to the pot and cook 2–3 minutes to bloom flavors. Return beef to pot, add bay leaves and pour in beef stock to come about halfway up the meat (approximately 3 cups). Bring to a simmer, cover, and transfer to oven. Braise 2.5–3 hours until meat is fork-tender and shreds easily. Alternatively simmer gently on stovetop.

Shred and finish

Remove beef from braising liquid, shred with forks and return to pot with some sauce to keep moist. Adjust salt to taste. Reserve about 1/2 cup of the braising liquid (consomé) for dipping or spooning on the finished dish.

While beef braises for the last 45 minutes, toss halved potatoes with olive oil, smoked paprika, salt and pepper. Spread on a baking sheet and roast in the 300°F oven for 35–45 minutes (or at 425°F for 20–25 minutes) until golden and tender. Keep warm.

Combine apple cider vinegar, water, sugar, and salt in a small pot and bring just to a simmer to dissolve sugar and salt. Place sliced red onion in a heatproof jar and pour hot brine over. Let cool to room temperature, then refrigerate at least 30 minutes (best overnight). Drain before serving.

Halve and pit avocados. Mash in a bowl to preferred texture. Add lime juice, salt, chopped cilantro and optional jalapeño. Adjust seasoning and keep covered until assembly.

Set up a double boiler (simmering water, bowl snug above). Whisk egg yolks and 1 tbsp water in the bowl. Place over barely simmering water and whisk constantly until mixture thickens and is warm (about 2–3 minutes). Slowly drizzle in hot melted butter in a thin stream while whisking until emulsified and thick. Remove from heat, whisk in lime juice, chopped chipotle, and salt. If sauce is too thick, whisk in 1 tsp warm water at a time to reach pourable hollandaise consistency. Keep warm over very low heat or in a thermos.

Bring a medium pot of water to a gentle simmer and add 1 tbsp vinegar (optional). Crack each egg into a small ramekin. Create a gentle whirlpool and slip eggs in one at a time. Poach for 3–4 minutes for set whites and runny yolks. Remove with slotted spoon and drain on paper towels. Keep warm in a shallow pan of warm water if needed.

Lightly toast English muffins or bolillo halves. On each toasted base spread about 2 tbsp guacamole. Top with a generous portion (about 4–5 oz) of shredded birria. Place a poached egg on top of the meat, spoon 1–2 tbsp chipotle hollandaise over the egg, and add a spoonful of pickled red onion. Arrange roasted potatoes on the side and garnish with cilantro leaves and a lime wedge. Serve with reserved birria consomé for dipping or drizzling.

Optional finishing: scatter extra chopped chipotle or a few drops of consomé on hollandaise for added heat and moisture. Serve immediately.