Birria Egg Rolls  

Ingredients:

• 3 lb of beef chuck

• 2 Ancho chiles (Deseeded)

• 2 Guajillo chiles (Deseeded)

• 1 yellow onion

• 4 garlic cloves

• 2 tomatoes

• 3 bay leaves

• 1 tsp ground cumin

• 1 tsp thyme

• 2 1/2 tsp or Salt to taste

• 1/4 of large cinnamon stick or 1/2 tsp of ground cinnamon

• 4 cups of water

• Pack of Egg Roll Wrappers

• Oaxaca or Mozzarella Cheese 

• Cilantro & Onions 

Recipe:

1. Cut chuck roast into big cubes. Season with salt and papper. 

2. Sear the beef in a hot pan with oil on all sides and set aside.

3.  Lightly stir fry deseeded ancho and guajillo chiles, onion, garlic, and tomatoes. Then add in cumin, thyme, bay leaves and salt.

4. Add in 4 cups of water and let it boil until the veggies soften. (About 10-15min)

5. Place the veggies and veggie broth into a blender and blend until smooth. (For a smooth texture, you can strain the consomé mixture)

6. Add in the meat and consomé mixture into the pressure cooker and cook for 30 minutes. You can also cook in the oven for 3-4 hours.

7. Once done, pull the meat apart and add some consomé and mix. 

8. Add a piece of cheese, birria, onion and cilantro on the egg roll wrapper. 

9. Dip your finder in water, run all wround the edge of the egg roll wrapper and roll it up. 

10. Fry until golden brown and enjoy!