Crispy Birria Gyoza

• •2 lb boneless beef chuck roast, cut into 2-inch chunks
• •1.5 teaspoon salt
• •0.5 teaspoon black pepper, freshly cracked
• •4 dried guajillo chiles, stemmed and seeded
• •2 dried ancho chiles, stemmed and seeded
• •2 medium Roma tomatoes, halved
• •0.5 medium yellow onion, roughly chopped
• •5 garlic cloves, peeled
• •2 tablespoon apple cider vinegar
• •1 teaspoon ground cumin
• •1 teaspoon dried Mexican oregano
• •0.5 teaspoon ground coriander
• •0.3 teaspoon ground cinnamon
• •3 whole cloves
• •2 bay leaves
• •3 cup beef bone broth or low-sodium beef broth
• •3 tablespoon vegetable oil, divided
• •32 round gyoza wrappers
• •1 cup Oaxaca cheese or low-moisture mozzarella, finely shredded
• •0.5 cup white onion, finely diced
• •0.5 cup fresh cilantro, finely chopped
• •1 tablespoon cornstarch
• •1 teaspoon all-purpose flour
• •0.8 cup water
• •4 lime wedges

Instructions

1. 1

   Season the beef chuck chunks thoroughly with salt and black pepper. In a large Dutch oven or pressure cooker, heat 1 tablespoon of vegetable oil over medium-high heat and sear the beef in batches until deeply browned on all sides, about 6 to 8 minutes. Remove the beef and set aside.

2. 2

   In the same pot, add the stemmed and seeded guajillo and ancho chiles, tossing for 30 to 60 seconds until fragrant. Add the halved tomatoes, chopped yellow onion, garlic cloves, and 1 cup of the beef broth. Bring to a gentle simmer for 8 minutes until the chiles soften.

3. 3

   Transfer the softened chile and vegetable mixture along with their liquid into a blender. Add apple cider vinegar, cumin, Mexican oregano, coriander, cinnamon, and whole cloves. Blend on high speed until completely smooth.

4. 4

   Return the seared beef to the pot. Pour the blended chile sauce over the beef along with the remaining 2 cups of beef broth and bay leaves. Cover and braise on low heat for 2.5 to 3 hours (or pressure cook on high for 45 minutes with a natural release) until the beef is fork-tender and shreds effortlessly.

5. 5

   Remove the beef from the braising liquid and finely shred or chop it. Strain the remaining liquid into a bowl to create the consommé, skimming excess fat from the surface. In a medium bowl, combine the shredded beef, 3 tablespoons of the strained consommé, shredded Oaxaca cheese, half of the diced white onion, and half of the chopped cilantro. Let the mixture cool completely.

6. 6

   Place a gyoza wrapper on a clean surface. Place 1 rounded tablespoon of the beef and cheese filling in the center. Moisten the edges of the wrapper with water, fold in half, and crimp along the top edge with 4 to 5 pleats, sealing tightly with no air pockets. Repeat with the remaining wrappers.

7. 7

   In a small bowl, whisk together the cornstarch, flour, and 0.75 cup water to create the lace skirt slurry.

8. 8

   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Arrange 16 gyoza in a circular spiral or rows with pleated edges up. Fry for 2 to 3 minutes until the bottoms are light golden.

9. 9

   Whisk the slurry again and pour half of it around the gyoza. Immediately cover with a tight-fitting lid and steam for 5 to 6 minutes. Remove the lid and continue cooking on medium-low heat until the water evaporates and the slurry turns into a crisp, golden, lacy lattice skirt. Invert onto a plate. Repeat with remaining oil, slurry, and gyoza.

10. 10

    Ladle the hot consommé into individual dipping bowls and garnish with the remaining diced white onion and chopped cilantro. Serve the crispy gyoza immediately with the consommé and lime wedges.

Chef's Tips

• 💡Ensure the birria filling is completely cooled before assembling the gyoza; hot filling will soften the wrapper dough and cause tears.
• 💡Skim some of the red chile oil from the top of the consommé and brush it lightly over the cooked gyoza for extra shine, color, and rich flavor.
• 💡Use a reliable non-stick pan to ensure the delicate cornstarch skirt releases cleanly when inverting onto the serving plate.