Crispy Birria Dumplings with Consomé

Crispy Birria Dumplings with Consomé

Instructions

1. 1.

   Season the beef chuck chunks generously with kosher salt and black pepper. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 6 to 8 minutes total. Transfer seared beef to a plate.

2. 2.

   In the same pot, toast the guajillo and ancho chiles for 30 seconds until fragrant. Add the halved tomatoes, chopped onion, garlic cloves, and 1 cup of beef broth. Bring to a simmer, cover, and cook for 10 minutes until the chiles soften.

3. 3.

   Transfer the chile-tomato mixture and cooking liquid to a blender. Add the apple cider vinegar, ground cumin, Mexican oregano, and ground coriander. Blend on high until completely smooth.

4. 4.

   Return the seared beef to the Dutch oven. Strain the blended chile sauce over the beef. Pour in the remaining 3 cups of beef broth, then drop in the cinnamon stick and bay leaves. Bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer gently for 2.5 to 3 hours, or until the beef is meltingly tender and shreds effortlessly.

5. 5.

   Remove the beef chunks from the pot and finely shred with two forks. Strain the consomé broth through a fine-mesh sieve into a clean saucepan and keep warm over low heat. Skim off excess chili oil from the top and reserve.

6. 6.

   In a bowl, mix the finely shredded beef with the shredded Oaxaca cheese. Keep the mixture slightly moist but not overly saucy so the wrappers do not tear.

7. 7.

   Place a dumpling wrapper on a clean surface. Spoon about 1 tablespoon of the beef and cheese filling into the center. Lightly wet the edges of the wrapper with water, fold in half, and pleat tightly along the top edge to seal completely. Repeat with remaining wrappers and filling.

8. 8.

   Whisk together the cornstarch, flour, and 1/2 cup water in a small bowl to make the crispy skirt slurry.

9. 9.

   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Arrange 12 to 16 dumplings tightly in a circle, bottoms down. Fry undisturbed for 2 minutes until the bottoms turn light golden.

10. 10.

    Give the slurry a quick stir and pour half of it around and between the dumplings. Immediately cover with a tight-fitting lid and steam for 5 to 6 minutes until the wrapper dough is translucent.

11. 11.

    Remove the lid and lower heat slightly. Cook uncovered for another 3 to 4 minutes until all liquid evaporates and a golden, lacy, crispy skirt forms across the bottom of the pan. Carefully invert the cluster of dumplings onto a serving plate skirt-side up. Repeat with the remaining dumplings.

12. 12.

    Ladle hot birria consomé into individual dipping bowls and garnish with diced white onion and fresh cilantro. Serve the crispy dumplings immediately with lime wedges and warm consomé for dipping.