Quesabirria Egg Rolls
Quesabirria Egg Rolls
Directions
- In a medium saucepan over medium-high heat, combine beef, water, tomato, bouillon, onion, and garlic and bring to a boil. Reduce to a simmer and cook 1 1/2 hours, skimming as needed.
- Meanwhile, in another saucepan, combine guajillo and pasilla chiles with enough water to cover and boil until chiles are softened. Strain and transfer chiles to the jar of a blender. Add cinnamon, ginger, cloves, oregano, and 1/2 cup beef braising liquid and puree. Add mixture to saucepan with beef. Add salt, cumin, and tajin and continue cooking until beef shreds easily, about 3 hours total.
- Strain beef mixture, saving liquid consommé. Shred meat.
- Arrange egg roll wrappers in a diamond pattern on a cutting board. Arrange 1 to 1 1/2 ounces beef across the diagonal of each wrapper, leaving a 1-inch border at the corners. Top with 1 to 1 1/2 ounces cheese. Fold in the corners near toppings, fold up the bottom corner, then roll towards the top corner, sealing with egg wash.
- In a medium saucepan, heat oil to 375°F. Cook egg rolls until golden brown.
- To garnish and serve, halve egg rolls diagonally and arrange on serving plates. Arrange consommé́ alongside for dipping and garnish with cilantro and green onions.
Ingredients
- 1 1/2 lbs. beef, brisket, chuck roast, or other high fat cut, cut into 1-inch pieces
- 4 cups water, plus more for chile mixture
- 1 tomato(es), Roma, diced
- 1/4 cup Knorr® granulated chicken bouillon granules
- 1/4 small onion, diced
- 3 garlic, clove(s), minced
- 4 Guajillo chilies , stemmed and seeded
- 1 Pasilla negro chile, stemmed and seeded
- 1 in. piece cinnamon, stick
- 1/2 in. piece ginger, peeled
- 2 cloves, whole
- 1/2 tsp. oregano, dried
- 1/2 tsp. Kosher salt
- 1/4 tsp. cumin, ground
- 1/4 tsp. Tajin Seasoning
- 8 6 to 7 in. egg roll wrapper, square
- 12 oz. Real California® Mozzarella cheese, shredded
- egg wash
- oil, vegetable, as needed