Birria Stuffed Jumbo Rolls With Rich Consomé Recipe

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These birria stuffed rolls are something unreal, something that you need to eat and enjoy immediately. I didn’t even know I could do better than tacos, but here we are.

Similar to my previous taco recipe, this combines the flavors of both the goodness of a soft savory roll, to the mouth-watering birria meat. This… this is genuinely better, and damn near easier than a taco once the prep is done.

With that being said, I hope you enjoy!

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How to Make Birria Stuffed Rolls With Rich Consomé:

Ingredients:

For Savory Dough

• 4 ½ cups bread flour
• 1 packet active yeast
• 1 cup warm whole milk
• 1 tbsp granulated sugar
• 2 room temperature eggs (1 whole, and 1 egg yolk)
• 2 tsp ground pepper
• 2 tsp beef bullion powder
• 2 tsp garlic powder
• 1 tsp ground cinnamon
• 2 tsp onion powder
• 1 tsp salt
• 1/2 cup room temperature salted butter
• 1 fresh lime
• 1/3 cup heavy cream
• 1/3 minced cilantro
• 1/3 diced onion
• Packet of Oaxacan Cheese (Or Mozzarella if you can)

Slow Cooked Sauce (All Chiles should be deseed)

• 3 dried guajillo chiles
• 3 dried ancho chiles
• 2 dried pasilla
• 2 dried mulato chiles
• 2 dried morita chilies
• 2 dried New Mexico chilies
• 1-2 dried pasilla chilies
• 2 -3 dried California chilies
• 3 – 4 dried D’ Arbol 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)
• 2 bay leaves
• 1 tbsp tomato paste
• 1 tsp dried Mexican oregano
• 1 cinnamon stick
• 1 teaspoon coriander seeds
• 2 roma tomatoes (Cut in half)
• 5 garlic cloves (ends cut off)
• 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 tsp apple cider vinegar
• neutral oil (for searing)
• Beef Broth (at least 2 and a half cups, or enough to cover the birria meat)

Tips:

• 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.

Steps:

Savory Dough:

• Step 1: Turn on your oven’s light, but don’t turn on the oven itself. In a small pot over low-medium heat, heat the milk until it reaches at least 104°F, but no more than 115°F. Transfer to a bowl.
• Step 2: Mix in the yeast packet to the milk with roughly 1 tbsp of granulated sugar and stir until combined. Wait roughly 3-5 minutes for the yeast to bloom.
• Step 3: In the stand mixer bowl, incorporate the flour, granulated sugar, and all spices listed in the “Dough” section. Mix until well-combined.
• Step 4: Mix in the yeast mixture, 1 whole egg and 1 egg yolk, vanilla, and butter into the flour mixture. Turn on the stand mixture on low speed until it starts turning a light brown and a little sticky. Then, increase the speed to medium-low for roughly 8 – 10 minutes
• Step 5: Once well combined, smooth, not sticking to your hands, take out a bowl that’s lightly greased with oil. Transfer your dough and make sure all sides of the dough are greased. Put your dough in the oven with the light still on for an hour.
• Step 6: After the dough has risen, seal the bowl tightly with plastic film/aluminum foil, and place in the refrigerator overnight.
  
  

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.

Consomé Broth:

• Step 1: Preheat your oven to 425°F. Place the halved roma tomatoes and garlic cloves on a baking sheet and drizzle with olive oil and season with salt and pepper. Make sure everything is coated and roast for 25 – 35 minutes or until the tomatoes are soft and wrinkled.
  • Broil for the last 2-3 minutes watching closely to make sure they char, but don’t burn. Set aside and let it cool, then wipe off any excess oil
• Step 2: In a pan over medium heat, briefly toast the dried peppers, coriander, cumin, and peppercorns for 40 seconds, then set aside in a bowl.
• Step 3: In a large pot of water set to low-medium heat, boil all and the remainder of the ingredients in the “Sauce” list for 10-15 minutes. They should all be soft to the touch, and not firm.
• Step 4: Strain the ingredients in a cheese cloth, or a strainer with a bowl. Reserve the boiled water to use in the next step.
• Step 5: Add all of the remaining 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.
• Step 6: Once cooled down to room temperature, marinate the meat in the consomé overnight.

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: Roughly 2 hours before cooking is completed, take out the dough and let it rest and rise rise even more at room temperature. Around 30 minutes before cooking is completed, preheat your oven to 350°F.
• Step 3: Once the dough is malleable again, dust a clean large surface area with flour, and press and roll the dough in making a large rectangle.
• Step 4: Once the birria is ready, shred it into a bowl with around a 1/2 cup of consomé. Place your birria meat on the cheese evenly, with 1/4 cup of chopped onions. Roll the shorter ends of the rectangle to the other side (be sure not to have birria meat squeeze out on the ends.
• Step 5: Using butcher’s twine, cut even rolls and transfer to a tray
• Step 6: In another bowl, combine heavy cream, and 2/3 cup consomé. Lightly pour a small amount f the mixture ontop of the rolls. Bake for 20 – 25 minutes.
• Step 7: Once taken out, top white onions, cilantro, and enjoy!

Cravings & Comfort Recipe

Birria Stuffed Jumbo Rolls With Rich Consomé Recipe

Birria roll made from soft, golden-brown bread filled with shredded, slow-cooked beef, topped with fresh cilantro and diced white onions

Prep Time30 – 45 min (including overnight)

Cook Time10 hours

Total Time20 hours

Servings6 – 8 rolls

Calories800 – 950

CuisineMexican

Print Recipe Grocery List

Ingredients

US Customary — Metric

For Savory Dough

• 4 ½ cups bread flour
• 1 packet active yeast
• 1 cup warm whole milk
• 1 tbsp granulated sugar
• 2 room temperature eggs (1 whole, and 1 egg yolk)
• 2 tsp ground pepper
• 2 tsp beef bullion powder
• 2 tsp garlic powder
• 1 tsp ground cinnamon
• 2 tsp onion powder
• 1 tsp salt
• 1/2 cup room temperature salted butter
• 1 fresh lime
• 1/3 cup heavy cream
• 1/3 minced cilantro
• 1/3 diced onion
• Packet of Oaxacan Cheese (Or Mozzarella if you can)

Slow Cooked Sauce (All Chiles should be deseed)

• 3 dried guajillo chiles
• 3 dried ancho chiles
• 2 dried pasilla
• 2 dried mulato chiles
• 2 dried morita chilies
• 2 dried New Mexico chilies
• 1-2 dried pasilla chilies
• 2 -3 dried California chilies
• 3 – 4 dried D' Arbol 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)
• 2 bay leaves
• 1 tbsp tomato paste
• 1 tsp dried Mexican oregano
• 1 cinnamon stick
• 1 teaspoon coriander seeds
• 2 roma tomatoes (Cut in half)
• 5 garlic cloves (ends cut off)
• 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 tsp apple cider vinegar
• neutral oil (for searing)
• Beef Broth (at least 2 and a half cups, or enough to cover the birria meat)

Instructions

Savory Dough

1. Turn on your oven’s light, but don’t turn on the oven itself. In a small pot over low-medium heat, heat the milk until it reaches at least 104°F, but no more than 115°F. Transfer to a bowl.
2. Mix in the yeast packet to the milk with roughly 1 tbsp of granulated sugar and stir until combined. Wait roughly 3-5 minutes for the yeast to bloom.
3. In the stand mixer bowl, incorporate the flour, granulated sugar, and all spices listed in the "Dough" section. Mix until well-combined.
4. Mix in the yeast mixture, 1 whole egg and 1 egg yolk, vanilla, and butter into the flour mixture. Turn on the stand mixture on low speed until it starts turning a light brown and a little sticky. Then, increase the speed to medium-low for roughly 8 – 10 minutes
5. Once well combined, smooth, not sticking to your hands, take out a bowl that's lightly greased with oil. Transfer your dough and make sure all sides of the dough are greased. Put your dough in the oven with the light still on for an hour.
6. After the dough has risen, seal the bowl tightly with plastic film/aluminum foil, and place in the refrigerator overnight.

Meat

1. With your chuck roast, cut them into large 3-4 chunks. Pat them dry.
2. Season all sides with kosher salt. You can get a little generous with it
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.

Consomé Broth

1. Preheat your oven to 425°F. Place the halved roma tomatoes and garlic cloves on a baking sheet and drizzle with olive oil and season with salt and pepper. Make sure everything is coated and roast for 25 – 35 minutes or until the tomatoes are soft and wrinkled.
2. Broil for the last 2-3 minutes watching closely to make sure they char, but don't burn. Set aside and let it cool, then wipe off any excess oil
3. In a pan over medium heat, briefly toast the dried peppers, coriander, cumin, and peppercorns for 40 seconds, then set aside in a bowl.
4. In a large pot of water set to low-medium heat, boil all and the remainder of the ingredients in the "Sauce" list for 10-15 minutes. They should all be soft to the touch, and not firm.
5. Strain the ingredients in a cheese cloth, or a strainer with a bowl. Reserve the boiled water to use in the next step.
6. Add all of the remaining sauce ingredients into a blender, a generous amount of salt, and add in a little bit of the reserved water to help it blend.
7. If your blender struggles a bit on the first go, you may want to do this in batches, and add a bit more water.
8. Once cooled down to room temperature, marinate the meat in the consomé overnight.

Slow Cooking and Assembly

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.
2. Roughly 2 hours before cooking is completed, take out the dough and let it rest and rise rise even more at room temperature. Around 30 minutes before cooking is completed, preheat your oven to 350°F.
3. Once the dough is malleable again, dust a clean large surface area with flour, and press and roll the dough in making a large rectangle.
4. Once the birria is ready, shred it into a bowl with around a 1/2 cup of consomé. Place your birria meat on the cheese evenly, with 1/4 cup of chopped onions. Roll the shorter ends of the rectangle to the other side (be sure not to have birria meat squeeze out on the ends.
5. Using butcher's twine, cut even rolls and transfer to a tray
6. In another bowl, combine heavy cream, and 2/3 cup consomé. Lightly pour a small amount f the mixture ontop of the rolls. Bake for 20 – 25 minutes.
7. Once taken out, top white onions, cilantro, and enjoy!

Notes

• 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.

Quick Measurement Converter

Choose an ingredient when density matters. Unknown ingredients are converted by volume instead of guessed by weight.

Amount US unitCupTablespoonTeaspoonFluid ounceOunce (weight)Pound IngredientWaterFlourGranulated sugarPacked brown sugarPowdered sugarButterOilMilkButtermilkHeavy creamHalf & halfLight creamOther / volume only

Metric result240 mL

Cooking conversions are approximate; flour and packed ingredients can vary by brand and measuring technique.

Cravings & Comfort

Nutrition estimate

Calories800 – 950 caloriesper serving

Serving1 Jumbo Roll

Protein35 – 40 grams

Carbs50 – 60 grams

Fat35 – 40 grams

Calories are an estimate and can change based on brands, serving size, toppings, sauce amount, and oil absorption.

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