Birria Burger
- Level: Intermediate
- Total: 4 hr 50 min (includes marinating time)
- Active: 1 hr 40 min
- Yield: 4 servings
- Level: Intermediate
- Total: 4 hr 50 min (includes marinating time)
- Active: 1 hr 40 min
- Yield: 4 servings
Ingredients
Marinade:
Birria:
White Vinegar Reduction:
Japanese Aioli:
Red Spiced Oil:
To Assemble:
Directions
- For the marinade: Combine the onion, salt, garlic, lime juice, black pepper, paprika, sugar, oregano and bay leaves in a large container. Add the beef chuck and let marinate, refrigerated, for 24 hours.
- For the birria: Add the vegetable oil to a pot and heat up until hot; add the meat and brown it until golden, then add the onion, garlic, black pepper, paprika, tomatoes, anchos, guajillos and piquillos. Add enough water to cover all the ingredients and let cook for 2 hours. Turn off the heat and let cool for 1 hour. Remove the meat and chop it. Blend the liquid, then strain it and discard the solids. Adjust the salt as necessary.
- For the white vinegar reduction: Heat the vinegar and sugar in a small pot over medium heat until the sugar is clarified. Turn off and reserve.
- For the Japanese aioli: Mix together the mayonnaise, pineapple juice, rice vinegar, lime juice and 1/4 cup vinegar reduction (save the remaining reduction for another use). Add the sugar and garlic powder and beat until you get a homogeneous texture.
- For the red spiced oil: Combine the oil, paprika, garlic powder, onion powder, salt and bay leaves in a pot, then heat them without boiling for 10 minutes. Remove from the heat.
- To assemble: Brown the hamburger patties in a frying pan, 3 minutes on each side. Drizzle the spiced oil on the buns and toast until golden brown. Drizzle the corn tortillas with the spiced oil and toast them. Add the cheese to the patties and cook until it melts. Spread the bread with the aioli on both sides, then add the patties, birria meat, onion, cilantro and tortilla. Serve with the broth, onion and cilantro on the side.
