Birria Brunch Bowl Recipe

Toast and rehydrate chilies

Heat a dry skillet over medium heat. Toast guajillo and ancho chilies 20–30 seconds per side until aromatic but not burned. Transfer to a bowl and cover with very hot water; soak 15 minutes until softened. Reserve soaking liquid.

Prepare aromatics

While chilies soften, char the quartered tomato and onion in the same skillet until blackened in spots (about 5–7 minutes). Smash garlic cloves with the flat of a knife; do not brown.

Make birria purée

Drain chilies (reserve 1/2 cup of the soaking liquid). In a blender combine toasted chilies, charred tomato, charred onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, 1 teaspoon salt and 1/2 teaspoon pepper and 1/4 cup of reserved soaking liquid. Blend to a smooth sauce, adding up to the reserved liquid as needed to achieve a thick pourable consistency.

Sear beef

Season beef pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons vegetable oil in a Dutch oven or heavy pot over medium-high heat. Sear beef in batches until well browned on all sides, 3–4 minutes per batch. Transfer seared beef to a plate.

Braise

Reduce heat to medium, add the blended chile-tomato sauce to the pot and cook 2–3 minutes to bloom the spices. Return beef to pot, add beef broth (about 4 cups), bay leaves and the remaining reserved soaking liquid (if any). Bring to a simmer, cover, and braise gently on the stovetop or in a 325°F (160°C) oven for 2.5–3 hours until beef is fork-tender.

Shred

Remove beef and shred with two forks. Skim fat from braising liquid if desired. Return shredded beef to some cooking liquid (enough to keep it moist) and keep warm. Taste and adjust salt.

While the beef braises, combine 1/2 cup white vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 teaspoon salt in a small saucepan. Warm just until sugar dissolves. Place thinly sliced red onion in a jar or bowl and pour warm brine over it. Let sit at least 20 minutes; refrigerate if making ahead.

Slice avocado, wash and pick cilantro leaves, and cut lime wedges. Keep ready to assemble.

Place whole Yukon Gold potatoes in a pot, cover with cold salted water, bring to a boil and simmer until fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly.

Preheat oven to 450°F (230°C). On a rimmed baking sheet, arrange potatoes spaced apart. Smash each potato with the bottom of a glass or spatula until about 1/2-inch thick.

Melt 2 tablespoons butter with 1 tablespoon olive oil and brush or drizzle over smashed potatoes. Sprinkle with 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Roast 18–22 minutes until edges are crispy and golden.

When potatoes have about 5 minutes left in the oven, pull sheet from oven and evenly scatter shredded cheese over each smashed potato. Return to oven until cheese melts, about 3–5 minutes.

To poach eggs: bring a 3–4 quart saucepan of water to a gentle simmer and add 1 tablespoon white vinegar. Stir to create a gentle vortex, crack an egg into a small bowl and gently slip egg into the center. Poach 3–3.5 minutes for runny yolk. Use a slotted spoon to transfer to a paper towel-lined plate and lightly season with 1/2 teaspoon salt across the eggs. Repeat for remaining eggs.

In a heatproof bowl set over (but not touching) simmering water (double-boiler), whisk together 3 egg yolks and 1 teaspoon hot water until slightly thickened. Whisk constantly while slowly streaming in the 6 tablespoons hot melted butter until sauce is thick and glossy. Remove from heat and whisk in 1 tablespoon lemon juice, 1/4 teaspoon salt and a pinch (1/8 teaspoon) cayenne or smoked paprika if using. Keep warm (low warmth) until serving; if it cools, gently rewarm while whisking.

Divide smashed cheesy potatoes among 4 bowls (about 1–2 potatoes per bowl depending on size). Top each with a generous portion (about 1/2 cup) of shredded birria beef and a few tablespoons of warm braising jus for moisture.

Place one or two poached eggs on each bowl. Spoon 2–3 tablespoons hollandaise over the eggs and potatoes.

Add sliced avocado and a small pile of pickled red onion to each bowl. Garnish with cilantro leaves and a lime wedge. Serve immediately so eggs remain runny and hollandaise is warm.