Wagyu Birria Sliders

Directions Print

1. Form three 1½ ounce patties from the chub.
2. Make a jalapeño aioli by mixing the mayo with diced jalapeños.
3. Season with salt and pepper, and sear the patties on both sides. When they are finished cooking, top with Oaxaca cheese and place hot Birria beef on top of the cheese.
4. While the patties are cooking, toast the slider buns and spread with jalapeño aioli on both sides.
5. Measure a ¼ cup of Birria broth, add diced onions and chopped cilantro to the broth.
6. Place the Birria beef patties on the slider buns. Plate the sliders and serve with a dipping bowl filled with the broth.

Wagyu Birria Beef

Prep: 45 min | Yield: 24 lb

1. Heat your choice of oil in a large pot, add chili paste, onion, garlic, paprika, onion powder, granulated garlic, salt, oregano, coriander, and cinnamon. Cook over medium heat until the onions have softened, and spices are fragrant and start to get darker, about 5 to 10 minutes. Control the heat level to not burn the spices.
2. Add bay leaves, diced tomatoes, 8 quarts of water, bring to a simmer.
3. Cut the chuck roll into large ½ pound pieces, and place in a large braising pan. Pour the hot braising liquid over the chuck. Cover tightly and braise in a 300°F oven until fork tender, about 3 to 4 hours.
4. Transfer the meat to a bowl, shred.
5. Discard the bay leaves from the broth. Transfer the broth and solids to a blender and puree until fine liquid. Pass the broth through a fine mesh sieve. Use two quarts of the broth to moisten the meat.
6. Keep the birria warm until ready to use or keep refrigerated for up to three days. For the broth refrigerate until ready to use then bring to a simmer.