Birria Eggrolls Recipe

Toast chiles

Heat a dry skillet over medium heat. Toast guajillo and ancho chiles 20–30 seconds per side until fragrant but not burned. Remove and let cool.

Rehydrate chiles & blend

Place toasted chiles in a bowl and cover with 250 ml hot water for 15 minutes. In a blender add rehydrated chiles (reserve soaking liquid), tomato, onion, garlic, chipotle, apple cider vinegar, cumin, oregano, 1 tsp salt, and 100 ml of the soaking liquid. Blend until very smooth, adding a splash more soaking liquid if needed.

Brown the beef

Season the chuck roast with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbs vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the roast on all sides, about 3–4 minutes per side. Remove and set aside.

Simmer

Reduce heat to medium. Add the blended chile sauce to the pot and cook 2–3 minutes to reduce and deepen flavor. Add the browned beef back to the pot, pour in 900 ml stock, add bay leaf, remaining pepper, and bring to a simmer. Reduce heat to low, cover, and simmer gently until the beef is fork-tender, about 2.5–3 hours (or cook in a 150°C/300°F oven).

Shred and reserve

Remove beef to a cutting board and shred with forks. Strain the braising liquid through a fine mesh sieve into a bowl and reserve 500 ml for the consomé and dipping. Taste shredded beef and adjust salt if needed (add up to 1 tsp more salt). Keep shredded beef warm in some of the braising liquid.

Cook rice: In a small saucepan, heat 1 tsp canola oil over medium. Add rinsed rice and stir 1 minute. Add 1.25 cups water and 1 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with fork.

Season rice & beans: Fold in lime juice, 2 tbs chopped cilantro, and 1/2 tsp ground cumin into the rice. In a bowl, gently fold the cooked or canned black beans into the rice so mixture is evenly combined but not mushy. Keep warm.

Prepare sealing slurry: Mix 1 tsp cornstarch with 1 tsp water to make a paste; keep nearby.

Portion filling: For each eggroll, lay a wrapper diamond-shaped with a corner facing you. Place about 2–3 tbs shredded birria (drained slightly), 2 tbs rice-and-bean mixture, and a generous 2 tbs (about 25 g) shredded cheese toward the bottom third of the wrapper. Do not overfill.

Fold eggrolls: Fold the bottom corner up over the filling, tuck in sides snugly, roll halfway, brush edge with cornstarch slurry, then finish rolling and press to seal. Place seam-side down on a tray. Repeat to make 12 eggrolls.

Heat oil: In a heavy pot or deep fryer, heat vegetable oil to 180°C (350°F). Use a thermometer for accuracy.

Fry eggrolls: Fry eggrolls in batches (3–4 at a time) until golden brown and crisp, about 3–4 minutes, turning as needed for even color. Remove to a wire rack or paper towel-lined tray to drain briefly.

Crisp and hold: If making ahead, keep warm in a 95°C (200°F) oven on a rack to maintain crispness up to 30 minutes.

Finish consomé: Pour 500 ml reserved strained braising liquid into a saucepan. Add up to 200 ml additional stock or water to reach desired volume and intensity. Bring to a gentle simmer and taste; add 1/2 tsp salt if needed. Skim any surface fat if desired for a cleaner broth.

Serve: Ladle consomé into small bowls for dipping. Garnish each bowl with a sprinkle of chopped cilantro and 1 tsp finely chopped white onion. Serve lime wedges alongside. Serve eggrolls hot with consomé for dipping; you can dip whole eggrolls or spoon consomé over each bite.