Crispy Birria Egg Rolls Recipe for the Juiciest Bites | Cookin' with Matty Matheson

Experience the ultimate fusion of flavors with these Crispy Birria Egg Rolls. Combining the richness of birria with the crunch of egg rolls, this recipe is a must-try for all food lovers. The birria is made with a blend of chilies, garlic, and spices, creating a flavorful and tender beef filling. Paired with a spicy salsa macha for dipping, these egg rolls are sure to impress. Serve them with a side of consomme for sipping and enjoy the juiciest bites of all time. Perfect for a special occasion or just a fun twist on a classic dish, these Birria Egg Rolls are a delicious treat for any occasion. INGREDIENTS: BIRRIA 8 guajillo chiles, stems and seeds removed 3 ancho chilies, stems and seeds removed 3 Chile de árbol, stems and seeds removed 1 ½ teaspoons cumin seeds 12 garlic cloves 1 teaspoon dried oregano ½ small onion 6 cups beef stock 1 tablespoon vegetable oil 3 pounds boneless beef chuck roast, cut large pieces 1 teaspoon kosher salt 1 (14 oz) can tomato puree 1 cinnamon stick, preferably canela 2 bay leaves ½ teaspoon black peppercorns Kosher salt, to taste SALSA MACHA 3 anchos ⅓ cup peanuts 2 tablespoons sesame seeds 1 teaspoon cumin seeds 1 tablespoon paprika 6 garlic cloves, sliced 1 ½ cups Vegetable oil 1 tablespoon Cayenne 1 tablespoon Chili powder ¼ cup crushed chili flakes Kosher salt ASSEMBLY 24 egg roll wrappers 1 pound whole milk mozzarella, shredded 1 egg, well beaten Vegetable oil, for frying Chopped cilantro Chopped white onion COOKING METHOD: 1. Add the chilies to a medium saucepot over medium-low heat. Toast the chilies for 3-4 minutes, tossing often, until the outside of the chilies are lightly toasted. Add water and bring to a simmer. Once simmering, remove from the heat and cover with a lid. Allow to steep for 15-20 minutes. 2. While the mixture is steeping, preheat a large Dutch oven over medium-high heat. Season the beef with salt and sear on each side until golden brown. 3. Once the chilies have softened, use a spider to transfer to a high-powered blender, leaving the liquid behind. Also to the blender add 1 cup of chili liquid, cumin seeds, garlic, oregano, onion and beef stock. Blend until fully pureed, about 1-2 minutes. 4. Pour the mixture over a fine mesh sieve set over the Dutch oven. Add the tomato puree, cinnamon stick, bay leaves and black peppercorns to the pot, as well as additional beef stock, if more liquid is needed. The beef should not be covered, but it should come up at least ¾ of the way. Braise for 2-3 hours, or until the beef is falling apart and tender. 5. Remove the beef from the pot and strain the cooking liquid. Add half of the strained liquid into a serving bowl and add chopped cilantro and onion, this will be the consomme. Then shred the beef and add it back to the other half of the reserved liquid, without the onion and cilantro. 6. In a large, heavy-bottomed pot over medium heat, add 2 inches of vegetable oil. 7. Place one egg roll wrapper in a diamond shape on a clean work surface. Add 1 tablespoon shredded mozzarella, followed by shredded beef. Roll the egg roll wrapper up and seal the far end with a bit of beat egg before closing. Roll the egg roll fully, then repeat until all wrappers have been used. 8. Place 4-6 egg rolls in the hot oil and fry for 3-4 minutes, or until the egg roll wrappers are golden brown and crisp. Transfer to a paper towel lined sheet tray and season with salt. Repeat until all egg rolls have been fried, being sure to maintain the oil temperature along the way. 9. Serve egg rolls with reserved consomme.