Servings: 4
Prep time: 25 min
Cook time: 45 min
Ingredients
- 1 kg Russet potatoes
- Frying oil
- Salt
- 450 g shredded beef or shredded pork
- 500 ml cheese curds
- Chopped fresh cilantro
- Chopped white onion
- Lime wedges
Birria Sauce
- 15 ml vegetable oil
- 1 onion, cut into quarters
- 4 garlic cloves
- 2 tomatoes, cut into wedges
- 15 ml cornstarch
- 30 ml chipotle paste
- 15 ml smoked paprika
- 15 ml ground cumin
- 15 ml dried oregano
- 1 cinnamon stick
- 2 bay leaves
- 750 ml beef broth
- Salt and pepper to taste
Preparation
- Cut the potatoes into sticks about 1 cm thick. Rinse them thoroughly under cold water to remove excess starch, then pat them dry.
- Preheat a deep fryer to 150 °C (300 °F). Fry the fries for 5 to 6 minutes, without letting them brown.
- Remove them and let them rest for a few minutes.
- Increase the fryer temperature to 190 °C (375 °F). Fry the fries a second time for 2 to 4 minutes, until they are golden brown and crispy. Season with salt immediately.
- In a saucepan over medium heat with the oil, sauté the onion, garlic, and tomatoes for about 5 minutes.
- Sprinkle the cornstarch over the vegetables and stir for 1 minute.
- Add the chipotle paste, smoked paprika, cumin, oregano, cinnamon, and bay leaves. Cook for 1 minute.
- Gradually pour in the beef broth while whisking. Bring to a boil, then simmer for 20 to 30 minutes.
- Remove the cinnamon stick and bay leaves, then purée the sauce using an immersion blender.
- Add the shredded beef or pork to the sauce and simmer for 5 to 10 minutes so the meat is well coated.
- Divide the fries among plates. Add the cheese curds, top with the meat, then drizzle with a little birria sauce.
- Garnish with fresh cilantro and chopped white onion, and serve with a lime wedge.
