Quesabirria Egg Rolls Recipe

Prepare the Braised Beef

In a large pot, heat a bit of oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent. Add the beef chuck roast, cumin, coriander, salt, and black pepper. Pour in the beef broth and chipotle peppers, then bring to a simmer. Cover and cook on low for about 2-3 hours, until the beef is tender and easily shredded.

Shred the Beef

Once the beef is cooked, remove it from the pot and shred it using two forks. Mix in lime juice and adjust seasoning if necessary. Reserve the cooking broth for dipping later.

Assemble the Egg Rolls

Take a corn tortilla, place a generous amount of shredded beef and a sprinkle of mozzarella cheese in the center. Roll it tightly, folding in the sides to secure the filling. Repeat with the remaining tortillas.

Fry the Egg Rolls

In a deep pan or fryer, heat oil over medium-high heat. Fry the egg rolls in batches until golden brown and crispy on all sides. Remove and drain on paper towels.

Serve

Serve the quesabirria egg rolls hot with the reserved chipotle-lime broth for dipping.