Believe it or not, anything birria for me is one of the most cost effective ways of feeding myself.

Initially, it’ll cost a lot. I think in total it costs around $50 (give or take like $10), but in total it yields around 20-25 eggrolls, so I can’t really complain.

Any who, I hope you enjoy! Also, this is a deep frying required recipe…

Macronutrients:

• Calories (Per Eggroll): 270 ~ 330
• Protein: 18 ~ 25 grams
  • Mainly depending on the amount of meat you have, and the amount you add to each taco
• Fat: 15 ~ 23 grams
• Carbs: 10 ~ 15 grams
  • Primarily from the eggroll shell, check on how many carbs in your layer has and then adjust.

Estimated Cooking Time: 8 – 10 hours

Ingredients:

For The Insides and Outsides

• Eggrolls (you can also use spring rolls, but you’ll have to double layer them)
• 1 fresh lime
• 1/3 minced cilantro
• 1/3 diced onion
• Oaxacan Cheese (Or Mozzarella… times are tough)

Slow Cooked Sauce (All Chiles should be deseed)

• 5 dried guajillo chiles
• 6 dried ancho chiles
• 3 dried pasilla or mulato chiles
• 2 dried morita chilies
• 1 – 2 dried chile de arbol (optional, but recommended if you like the heat)
• 1/2 large white onion (Cut into fours, peel apart the onion and break it apart)
• 3 bay leaves
• 1 tsp dried Mexican oregano
• 1 cinnamon stick
• 1 teaspoon coriander seeds
• 4 roma tomatoes (Cut into 4s)
• 5 garlic cloves
• 1 tbsp black peppercorns
• 1 teaspoon Cumin seeds
• Salt to taste

Meat & Slow Cooking

• 2-3 lbs Beef Chuck Roast
• salt to taste (you want to salt them pretty heavily)
• 1/2 tbsp apple cider vinegar
• neutral oil (for searing)
• Beef Broth (at least 2 and a half cups, or enough to cover the birria meat)

Tips:

• Do not dip your eggroll rapper in the consomé. It won’t turn out as well as you would imagine…
• If you want this to be quicker, set the time to high for 4-6 hours, but stir and check on it in intervals.
• After 1-2 hours, if you feel like your sauce doesn’t have enough salt while in the slow cooker, feel free to add a little bit more salt, or beef bullion cubes. I personally add in 1-2 cubes, but I wouldn’t do it on your first time if you aren’t familiar with this recipe.
• Feel free to add some spices to this! I may do an updated version later on…

Steps:

Meat

• Step 1: With your chuck roast, cut them into large 3-4 chunks. Pat them dry.
• Step 2: Season all sides with kosher salt. You can get a little generous with it
• Step 3: In a pan, oil just a little bit and sear the beef pieces on all sides. Once that’s done, set aside in a bowl.

Sauce:

• Step 1: In a large pot of water, boil all the ingredients in the “Sauce” ingredient list for 10-15 minutes. They should all be soft to the touch, and not firm.
• Step 2: Strain the ingredients in a cheese cloth, or a strainer with a bowl. Reserve the boiled water to use in the next step.
• Step 3: Add all of the sauce ingredients into a blender, a generous amount of salt, and add in a little bit of the reserved water to help it blend.
  • If your blender struggles a bit on the first go, you may want to do this in batches, and add a bit more water.

Slow Cooking and Assembly:

• Step 1: In your slow cooker, incorporate your meat, blended sauce, add in your beef broth and apple cider in the mix. Put the lid on and set the slow cooker on low for 10 hours.
• Step 2: Once it’s done, set your deep fryer to 350°F
• Step 3: With one of your eggroll sheets, place your birria meet along with your cheese, onions, toppings, etc., and seal the eggroll
  • It would be best to search up how to make an eggroll with eggroll wrappers first before attempting this. It’s easier seeing how to do it than typing it
• Step 4: Deep fry your birria-rolls and make sure not to overcrowd the pot. Once they get golden crispy on all sides, carefully remove them from the fryer and allow them to cool and dry on a wire rack for 5-10 minutes.