Birria Hash Recipe
Shredded beef birria, potato-corn hash, and eggs over easy. Basted in rich Mole Negro and served with warm tortillas
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Ingredients
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Birria
Potato-Corn Hash
Eggs and Mole
Method
Birria Preparation
- 1
Prepare the Chiles
Remove the stems and seeds from the guajillo and ancho chiles. Place them in a dry skillet over medium heat for about 2-3 minutes until fragrant, then soak them in hot water for 15 minutes.
- 2
Make the Marinade
In a blender, combine the soaked chiles, garlic cloves, cumin, oregano, salt, and black pepper. Blend until smooth, adding a little beef broth if necessary to achieve a smooth consistency.
- 3
Cook the Beef
In a large pot or Dutch oven, heat a bit of oil and sear the beef roast on all sides. Pour the marinade over the beef, add the bay leaves, and pour in the remaining beef broth. Bring to a simmer, cover, and cook on low heat for about 3 hours until the beef is tender and easily shredded.
- 4
Potato-Corn Hash Preparation
- 5
Prepare the Vegetables
Dice the russet potatoes, red bell pepper, and onion into small pieces.
- 6
Cook the Hash
In a large skillet, heat olive oil over medium heat. Add the diced potatoes, season with salt and pepper, and cook until they start to soften, about 10 minutes. Add the corn and bell pepper, and continue cooking for another 5-7 minutes until everything is cooked through and slightly crispy.
Eggs and Assembly
- 7
Cook the Eggs
In a separate non-stick skillet, cook the eggs over easy to your desired doneness.
- 8
Assemble the Dish
On a plate, place a generous serving of the potato-corn hash. Top with shredded birria and an egg. Drizzle with warm mole negro and serve with tortillas on the side.