Birria EggRolls

These were definitely a hit

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Step 1

Start off by seasoning the chuck pot roast with salt & pepper on both sides. Add oil enough oil to coat the bottom of a large pot on medium high heat

Step 2

Once hot add the pot roast & sear on both sides until brown before removing and setting to the side.

Step 3

Add in all the ingredients listed below and sauté Until fragrant.

Step 4

Add the meat back to pot and add enough stock/water until it almost covers the meat.

Step 5

Cover and cook in the oven at 250 for 3 hours

Step 6

Remove the meat to a separate bowl and shred apart using two forks

Step 7

Remove the cinnamon sticks & toss. Add the leftover ingredients in the pot to a food processor and blend until smooth.

Step 8

Add the sauce to sauce pan bring it to simmer. Adjust seasoning and thickness if needed

Step 9

To make the eggrolls, use one egg roll wrapper. Use your finger to brush water along all the edges. Place the meat & cheese in the center but diagonally.

Step 10

First tightly fold in the two sides the filling is pointing towards. Then fold the back flap over. Tuck it in nice & tight, roll & seal.

Step 11

Repeat this process over until you have you desired amount of eggrolls.

Step 12

Add enough oil to fry in pan or pot. Should be at least 350 degrees.

Step 13

Gently add the eggsrolls to the hot oil. ( fry in batches do not over crowd) fry until golden brown and crispy

Step 14

Serve with the consumè & garnish with cilantro & onions. Enjoy!