Description
Crispy Birria Egg Rolls are a delicious fusion of rich, savory Mexican birria beef wrapped in crispy golden egg roll wrappers. Perfect as comfort food or an appetizer, these egg rolls feature tender slow-simmered beef, melted Oaxaca cheese, and fresh herbs, served with a flavorful consommé for dipping.
Ingredients
Scale
Beef and Broth
- 2 pounds Beef chuck roast
- 4 pieces Dried guajillo chiles
- 2 pieces Dried ancho chiles
- 1 medium Medium white onion (halved)
- 4 cloves Garlic cloves (halved)
- 1 stick Cinnamon stick
- 5 whole Whole cloves (use sparingly)
- 4 cups Beef bone broth
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dried oregano
- 1 tablespoon Ground cumin
- 1 teaspoon Ground ginger
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Egg Rolls
- 16 pieces Large egg roll wrappers
- 2 cups Shredded Oaxaca cheese
- 1 medium Finely chopped white onion
- 1 cup Fresh cilantro (chopped)
- 1 large Large egg (beaten for wash)
- 2 tablespoons Water (for thinning egg wash)
- 2 cups Neutral frying oil (for frying)
Instructions
- Sear the Beef: Heat a hot pot with some oil and sear the beef chuck roast on all sides until it is browned, about 5-7 minutes. Remove the meat, then char the halved white onion and garlic cloves in the same pot to deepen their flavor.
- Combine Ingredients: Add the dried guajillo and ancho chiles, beef bone broth, cinnamon stick, cloves, apple cider vinegar, dried oregano, ground cumin, ground ginger, salt, and black pepper to the pot. Stir together thoroughly for the sauce base.
- Simmer the Sauce: Let the mixture simmer gently for 15 minutes. Remove the dried chiles, onion, and garlic, then blend them with a splash of broth until smooth. Return this blended sauce to the pot with the beef to enrich the flavor.
- Cook the Beef: Cover the pot and simmer on low heat for 1 hour and 5 minutes, or until the beef is tender enough to shred easily. Strain the cooking liquid into a separate container to serve later as a flavorful consommé dipping sauce.
- Cool and Prepare Filling: Allow the shredded beef to cool slightly. Lay one egg roll wrapper flat and add a layer of shredded Oaxaca cheese, followed by the shredded beef, finely chopped white onion, and fresh cilantro in the center.
- Wrap the Egg Rolls: Mix the beaten egg with water to create an egg wash. Brush the edges of the wrapper with this mixture. Fold the bottom corner over the filling, tuck in the sides, and roll tightly to seal the egg roll.
- Brush and Prepare for Frying: Brush the outside of each egg roll with some of the fat skimmed from the consommé to add extra flavor and help crisp the wrapper.
- Fry to Perfection: Heat neutral frying oil to 350°F (175°C). Fry 3-4 egg rolls at a time for 3-4 minutes or until golden brown and crisp. Remove and place on a wire rack to drain and cool slightly.
- Cool and Serve: Serve the crispy birria egg rolls immediately with the warm consommé from the strained broth for dipping, enjoying the rich and crispy contrast.
Notes
- For best results, use fresh beef bone broth for a richer consommé flavor.
- You can adjust the spice level by varying the amount of dried chiles.
- Oaxaca cheese can be substituted with mozzarella if unavailable, though traditional flavor is preferred.
- Ensure oil temperature remains steady at 350°F for perfect frying.
- Consume egg rolls while hot to enjoy maximum crispiness.
