Beef Birria Egg Rolls with Adobo Sauce
Egg rolls stuffed with Birria beef and vegetables, with an adobo dipping sauce.
Ingredients
- 4 dried ancho chilies
- 6 dried guajillo chilies
- 1 tbsp. honey
- 1 tbsp. white vinegar
- 1 tsp. oregano
- ½ tsp. ground cumin
- ¼ tsp. each cinnamon and ground cloves
- 2 cups water
- 1 tbsp. olive oil
- 3½ lbs. beef short ribs
- ½ tsp. each garlic powder, kosher salt, and black pepper
- 2 bay leaves
- 2 sprigs fresh thyme
- 1¼ cup chicken stock
- 1 tbsp. honey
- 1 cup broccoli stems, peeled and julienned
- 1 cup carrots, peeled and julienned
- 1 cup red peppers, peeled and julienned
- 15 egg roll wrappers
- 2 cups vegetable oil
Instructions
- Begin by preparing the Adobo Sauce: Remove the seeds and stems from the peppers and then toast them in a cast iron skillet on high heat for a few minutes, until you can smell their aroma.
- In a three quart saucepan, boil the peppers along with two cups of water, for five minutes. Drain the peppers, and put the in the blender along with two cups of fresh water, the vinegar, oregano, cumin, cinnamon, and cloves. Blend until the mixture is smooth.
- Preheat the oven to 300 degrees.
- For the Birria meat: Dry off the short ribs and sprinkle them with the salt, pepper, and garlic powder. Heat the olive oil in a Dutch oven on medium heat. Sear the ribs, a few at a time, on all sides. When they're all browned add them all back to the pot along with half the adobo sauce. Reserve another cup for the egg roll dipping sauce. If there's any left it can be kept in the freezer for another use. Also add one cup of the chicken stock, bay leaves and thyme. Cover the pot and bake for three hours, or until the ribs are very tender.
- Remove the meat from the pot and shred it. You will need two cups for the egg rolls. The rest can be frozen for another use.
- Next, prepare the dipping sauce: Mix together the cup of reserved adobo sauce with a quarter cup of chicken stock, and the honey. Refrigerate it and then heat it up before serving.
- Fill a Dutch oven, fitted with a deep fry thermometer, with an inch of oil. Heat the oil to 370 degrees.
- Lay an egg roll wrapper out, in a diamond shape. Put two tablespoons of beef and two slices of each vegetable on the bottom of the wrapper. Moisten all four corners of the wrapper with water. Pull the bottom corner of the wrapper over the filling, and roll up to the middle of the wrapper. And, then turn in the sides, pressing down to seal. Then, continue rolling up the wrapper, pressing down to seal the top point. All these directions come with the egg roll wrappers. Repeat with the rest of the egg rolls.
- Fry the egg rolls three at a time, for about four minutes each, until they're golden brown and crispy. Drain the rolls on a wire rack. Do not add a new batch of egg rolls until the oil is exactly 370 degrees.
- Serve with the Adobo Dipping Sauce.
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