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
have the butcher chop your chuck into small cubes or slice yourself
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.
Remove the meat from the refrigerator an hour before cooking to bring the temp closer to room temp
preheat the oven to 400-degree F
bring 3 cups of water in a small pot to boil
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
place in a hot oven to roast
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
allow the onion tomato and garlic to roast for 8 to 10 minutes stirring occasionally for even browning
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.
pour this marinade over the seasoned beef, mix thoroughly, and set aside for at least 30 minutes
to a pressure cooker add all the seasoned meat along with oregano, cumin, kafir lime leaves, cinnamon stick, cloves, water, and 2 bouillon cubes.
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
debone the oxtail and shred the chuck meat.
taste the remaining broth and season with salt to your taste, if needs be
ladle in 2 cups of the broth from the pressure cooker and mix with the shredded meat, reserve the remaining broth
allow the meat mixture to slightly cool before making the spring rolls
beat the egg with water to make an egg wash
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
place in some hot oil and fry until golden and crispy, about 2 minutes
serve with chopped onion and cilantro, dip into the reserved broth (consomme) and enjoy