Beef Birria Croquettes (3) Recipe

Toast the dried chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with hot water. Let soak 15 minutes until softened, then drain.

In a blender, combine the softened chiles, chopped tomato, quartered onion, garlic cloves, chipotle in adobo (1 tbsp), ground cumin, oregano and apple cider vinegar. Blend to a smooth paste, adding 2–3 tbsp of the chile soaking liquid or water if needed to achieve a thick sauce.

Season the beef pieces with salt and pepper. Heat 2 tbsp vegetable oil in a heavy Dutch oven or deep skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 2–3 minutes per side. Transfer seared beef to a plate.

Pour the chile-tomato paste into the pot and cook 2–3 minutes, stirring, to remove raw flavor. Return the seared beef to the pot, add bay leaf and 600 ml beef stock (or water) to barely cover the meat. Bring to a simmer.

Cover and braise on low simmer (on stovetop) or in a 150°C (300°F) oven for 2.5–3 hours, or until beef is very tender and pulls apart easily. Check once and add more stock if liquid reduces excessively.

When cooked, remove beef to a tray. Reserve 150–200 ml of the braising liquid (strained of solids) for moistening the filling or serving as a dipping consommé. Shred the beef finely with forks, discarding bay leaf and any large fat pieces.

In a large bowl combine 400 g shredded birria beef (well drained), 200 g cooled mashed potato, 150 g shredded Mexican melting cheese, chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Add 1–2 tbsp reserved braising liquid if mixture feels dry; mixture should hold together when pressed but not be sloppy.

Portion the mixture into 9 equal pieces (for 3 croquettes as a starter plate, shape 3 larger croquettes or form 9 smaller — this recipe yields approximately 9 standard croquettes; shape into 3 larger cylindrical or oval croquettes by combining 3 portions each). Press in a small amount of additional cheese if you want a gooey center.

Chill the formed croquettes on a tray for 20–30 minutes to firm up, which helps them hold shape when breading and frying.

Set up a breading station: one shallow bowl with 3/4 cup flour, one with the 2 beaten eggs, and one with 1.5 cups panko breadcrumbs.

Dredge each chilled croquette first in flour (shake off excess), then dip in beaten egg, then roll in panko, pressing gently to adhere a good coating. For an extra-crispy crust, repeat the egg and panko step for a double crust.

Heat about 3–4 cm of vegetable oil in a heavy skillet or deep fryer to 175°C (350°F). Fry croquettes in batches without crowding until golden brown and hot through, about 3–4 minutes per side for large croquettes. Internal temperature should be at least 74°C (165°F).

Transfer fried croquettes to a wire rack or paper towel-lined plate and rest 2 minutes. Keep warm in a low oven (about 90°C/200°F) if needed while frying remaining croquettes.

Whisk together 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp lime juice and 1/4 tsp salt until smooth. Taste and adjust heat or acidity to preference; if stronger chipotle flavor is desired add another 1/2 tsp.

Arrange 3 croquettes on a starter plate (or 9 as shareable pieces). Spoon a little reserved braising liquid (consommé) into a small dipping bowl if desired for dipping or drizzle a tablespoon over each croquette for extra moisture.

Serve with a dollop of chipotle mayonnaise, pickled red onion or quick-pickled jalapeño, extra cilantro leaves and lime wedges on the side.