Beef Birria Croquettes Recipe

Prepare and rehydrate chilies

Remove stems and seeds from guajillo, ancho and pasilla chilies. Toast briefly in a dry skillet over medium heat until fragrant (20–30 seconds each side). Place chilies in a bowl and cover with very hot water. Let soak 15 minutes until soft, then drain.

Make adobo sauce

In a blender combine rehydrated chilies, chipotle in adobo, quartered tomato, quartered onion, garlic cloves, apple cider vinegar, ground cumin and dried oregano. Blend with 100 ml of the stock until very smooth. Pass through a fine sieve into a bowl to remove any coarse bits.

Sear the beef

Season beef pieces with 1.5 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, about 2–3 minutes per side. Remove and set aside.

Braise

Reduce heat to medium-low. Add the adobo sauce to the pot and cook 1–2 minutes to deepen flavour. Return beef to the pot, add remaining stock (about 400 ml), bay leaves and bring to a gentle simmer. Cover and cook on low for 2.5–3 hours, or transfer to a 150°C oven for 3 hours, until beef is fork-tender.

Shred and cool

Remove beef from the pot and shred finely with two forks, discarding any large pieces of fat. Skim excess fat from the cooking liquid; reserve 150–200 ml of the braising liquid (consomé) to moisten the shredded beef for croquettes. Adjust seasoning with salt if needed. Let beef cool to room temperature.

Mix filling

Combine 600 g shredded birria with 200 g grated Oaxaca or mozzarella cheese, chopped cilantro and 1 tbsp lime juice in a bowl. Add 3–4 tbsp of reserved braising liquid (consomé) if mixture is dry; it should be moist but not wet. Taste and adjust salt.

Shape croquettes

Portion the filling into 18 equal pieces (about 40 g each). Wet your hands slightly and form each into a compact oval or ball, pressing firmly so they hold together. If you want a cheesy center, flatten each portion, place a small extra pinch of cheese in the center, then fold to enclose.

Bread

Set up a dredging station: flour in one shallow bowl, beaten eggs in a second, panko breadcrumbs in a third combined with 1/2 tsp salt and 1/4 tsp black pepper. Lightly dust each croquette in flour, shake off excess, dip into beaten eggs, then coat evenly with panko. Press breadcrumbs gently to adhere.

Chill (optional but recommended)

Place breaded croquettes on a tray and chill in the fridge for 20–30 minutes to firm up the coating; this helps them hold their shape during frying.

Fry

Pour vegetable oil into a deep skillet or pot to a depth of about 3–4 cm and heat to 175°C (350°F). Fry croquettes in batches, do not overcrowd, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven while finishing remaining batches.

Make chipotle mayo

Whisk together 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp lime juice, 1/4 tsp garlic powder and 1/4 tsp salt until smooth. Taste and adjust heat by adding a little more chipotle if desired.

Plate and garnish

Arrange warm croquettes on a serving plate or board. Serve with a small bowl of chipotle mayonnaise, garnish with cilantro leaves and lime wedges. Optionally serve extra warmed consomé for dipping on the side.