Birria Beef Calzones

Name: Birria Beef Calzones
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1.4kg beef short rib; 1 large white onion; 2 red peppers; 1 large carrot; 1/2 bulb of garlic; 7-10 dried guajillo chillies; 2 scotch bonnet Chillies; 1 Knorr Lamb Stockpot; 1 Knorr Beef Stockpot; 1L boiling water; 3 tbsp red wine vinegar; 1 tbsp smoked paprika; 2 tsp cumin; 1 tsp white pepper; 800g strong bread flour; 1/2 tsp salt; 1 tbsp olive oil; 500ml room temp water; 1 tsp dry active yeast; 1 tsp sugar; 600g low moisture mozzarella; 1 white onion; 1 cup coriander leaves

21 steps

Prep:10minCook:2h

Overnight pizza dough stuffed with spicy rich Birria Beef and cheese

Updated at: Wed, 16 Aug 2023 16:56:20 GMT

Ingredients

4 servings

Instructions

The Dough

Step 1

Mix the yeast, water and sugar and sit for 10 minutes

Step 2

Add the flour, salt, and 2 tbsp oil to a bowl

Step 3

Pour in the yeast mixture and thoroughly combine, and knead for 10 minutes

Step 4

Place in an oiled bowl covered with cling film and leave in the fridge overnight

Step 5

Cut the dough into 4 equal pieces

Step 6

Form each piece into a ball by tucking the loose pieces around and underneath and pinch.

Step 7

Place the pinch side down on a board and slide your flat hands underneath palm side up rotating the dough to form it into a neat ball

Step 8

Place the dough balls on a floured tray with plenty of space. Flour the top and cover with cling film and sit at room temp for 2-3 hours.

The Birria Beef

Step 9

Generously salt the beef short ribs and fry on a high heat in oil for 1-2 minutes a side

Step 10

Optionally, char the veg on an open gas flame to add depth of flavour

Step 11

Add all the veg, chillies and broth ingredients to the pan and bring to a boil, and add the lid before simmering on a low heat for 3-4 hours until the beef is falling apart.

Step 12

Pull the beef out the broth and shred it in a large dish

Step 13

Blend the liquid with all the veg to make a dipping broth. Add a ladle of this to the beef to rehydrate.

The Calzones

Step 14

Grate the cheese

Step 15

Finely dice the onion and coriander and mix

Step 16

Roll the dough out to even thickness with a rolling pin to 30cm diameter

Step 17

Lay 1/4 of the grated cheese onto half of the dough circle and then coriander onions and the shredded beef, ensuring there is an inch border at the edge

Step 18

Wet the edge before folding the dough over and squeezing out as much air as easily possible and press the sides down

Step 19

Re wet the edges and crimp around the edges in repetitive overlapping folds

Step 20

Repeat for the other 3 calzones

Step 21

Either cook for 3 minutes in a pizza oven on low, rotating every minute, or oven bake for 12 minutes at 220C