Birria Spring Rolls

Original Blog post:https://greedygirlcooks.blogspot.com/2022/04/birria-spring-rolls.html

Ingredients

To season beef

2 lb oxtail

2 lb beef chuck with bone

1 tablespoon allspice

1 tablespoon onion powder

1 tablespoon ground cumin

1 tablespoon salt

1 tablespoon badia complete seasoning

For the marinade

4 seedless guajillo peppers

3 Morita chili peppers

2 large onions

1 head of garlic

2 plummy tomatoes

1 teaspoon salt

1 teaspoon oil

3 cups water

¼ cup vinegar

for the pressure cooker

3 tablespoons oregano

1 tablespoon cumin

2 bouillon cubes

3 ½ cup water

1 cinnamon stick

6 cloves

4 kafir lime leave or bay leaves

for the spring roll

spring roll wrappers

1 egg

2 tablespoon water

onion

fresh cilantro

oil for frying

Mexican cheese

Directions

1. have the butcher chop your chuck into small cubes or slice yourself

2. clean and pat dry the beef chuck and oxtail and season with allspice, onion powder, cumin, salt, and Badia complete seasoning, set aside to marinate overnight.

3. Remove the meat from the refrigerator an hour before cooking to bring the temp closer to room temp

4. preheat the oven to 400-degree F

5. bring 3 cups of water in a small pot to boil

6. on a lined sheet pan add the onions, tomatoes, garlic, and guajillo peppers. Toss in oil. Season only the onions, tomato, and garlic with salt

7. place in a hot oven to roast

8. remove the guajillo peppers from the oven after 1-2 minutes and place them in the boiling water along with the Morita peppers. remove from the heat, cover, and allow the peppers to soften

9. allow the onion tomato and garlic to roast for 8 to 10 minutes stirring occasionally for even browning

10. once they are roasted add them to a blender along with vinegar and the soaked peppers including the liquid, this should become a thick red paste.

11. pour this marinade over the seasoned beef, mix thoroughly, and set aside for at least 30 minutes

12. to a pressure cooker add all the seasoned meat along with oregano, cumin, kafir lime leaves, cinnamon stick, cloves, water, and 2 bouillon cubes.

13. pressure cook for 40 minutes after which the chuck should be fall-apart-tender. Remove the chuck and test the oxtail, if it doesn’t fall off the bone, pressure the oxtail for an additional 20 minutes

14. debone the oxtail and shred the chuck meat.

15. taste the remaining broth and season with salt to your taste, if needs be

16. ladle in 2 cups of the broth from the pressure cooker and mix with the shredded meat, reserve the remaining broth

17. allow the meat mixture to slightly cool before making the spring rolls

18. beat the egg with water to make an egg wash

19. lay a spring roll wrapper, place some cheese and meat mixture into the center, brush the edges with the beaten egg wash and roll up, folding in the sides halfway up and continue to roll until sealed

20. place in some hot oil and fry until golden and crispy, about 2 minutes

21. serve with chopped onion and cilantro, dip into the reserved broth (consomme) and enjoy