Dank AF Birria Egg Rolls | Cookin' Somethin' w/ Matty Matheson

By Matty Matheson · 120 min

Ingredients

Instructions

1. Toast the chilies in a medium saucepot over medium-low heat for 3-4 minutes, tossing often, until lightly toasted on the outside. Add water and bring to a simmer.
2. Once simmering, take off the heat, cover, and let steep for 15-20 minutes.
3. Meanwhile, preheat a large Dutch oven over medium-high heat. Season the beef with salt and sear on each side until golden brown.
4. Once the chilies have softened, lift them out with a spider into a high-powered blender, leaving the liquid behind. Add 1 cup of chili liquid, cumin seeds, garlic, oregano, onion and beef stock to the blender and blend until fully pureed, about 1-2 minutes.
5. Pour the mixture through a fine mesh sieve set over the Dutch oven. Add the tomato puree, cinnamon stick, bay leaves and black peppercorns to the pot, plus extra beef stock if more liquid is needed. The beef should not be fully covered, but the liquid should reach at least ¾ of the way up. Braise for 2-3 hours, or until the beef is falling apart and tender.
6. Remove the beef and strain the cooking liquid. Pour half of the strained liquid into a serving bowl and stir in chopped cilantro and onion; this is the consomme. Shred the beef and add it to the remaining liquid, without the onion and cilantro.
7. In a large, heavy-bottomed pot over medium heat, add 2 inches of vegetable oil.
8. Place one egg roll wrapper in a diamond shape on a clean surface. Add 1 tablespoon shredded mozzarella, then shredded beef. Roll up, sealing the far end with a little beaten egg before closing. Roll fully, then repeat until all wrappers are used.
9. Fry 4-6 egg rolls at a time in the hot oil for 3-4 minutes, or until golden brown and crisp. Move to a paper towel-lined sheet tray and season with salt. Repeat with the rest, keeping the oil at a steady temperature.
10. Serve the egg rolls with the reserved consomme.

Summarized from Matty Matheson's video. Watch it for the details.

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