Birria Fries
Ingredients
- 2 pounds russet potatoes cut into 1/4-inch fries
- 2 tablespoons neutral oil
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 2 pounds beef chuck roast cut into 3-inch chunks
- 1 can 10 ounces red enchilada sauce
- 2 tablespoons adobo sauce from canned chipotles
- 4 cups beef broth
- 1 small onion quartered
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 cups shredded mozzarella or oaxaca cheese
- 1/4 cup chopped cilantro
- 1/4 cup diced white onion
- Lime wedges for serving
Instructions
- Combine the chuck roast, enchilada sauce, adobo sauce, beef broth, quartered onion, garlic, cumin, oregano and bay leaves in a large pot.
- Bring to a simmer over medium heat, then cover, reduce heat to low and cook 1 hour 30 minutes, until the meat shreds easily when pressed with a fork.
- Lift the meat out, shred it with two forks, and strain the broth, reserving it as the dipping consomme.
- Heat the oven to 425°F and line a large sheet pan with parchment paper.
- Soak the cut potatoes in cold water 15 minutes, drain, and pat completely dry.
- Toss the fries with oil, cornstarch and salt, spread in a single layer, and bake 35 to 40 minutes, flipping once, until deep golden and crisp at the edges.
- Return 1.5 cups of the shredded birria meat to a skillet with 1/2 cup of the reserved consomme and warm over medium heat 5 minutes, until glossy.
- Pile the hot fries onto a platter and scatter the mozzarella over them while hot, letting it melt into the gaps.
- Top with the warmed birria meat, cilantro and diced onion, and serve with lime wedges and a small cup of consomme for dipping.
Good to Know
Braise the meat up to 2 days ahead and store it in its broth; the flavor deepens overnight and day-of prep drops to just the fries.