Cheesy birria sliders
Cooking Con Claudia · ♥ 1.7K likes · 20.3K views · 4 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp peppercorn
- ½ tsp thyme
- 6 tbsp melted butter
- 7 whole New Mexico chile pods
- 2 whole chile anchos
- 3 whole chile árbol
- water
Cover the chiles with water in a saucepan, bring to a boil over high heat, then turn off.
- cinnamon
- 1 tsp oregano
- ½ tsp cumin seeds
- ¼ tsp ground ginger
- 2 whole bay leaves
- 8 whole cloves
In the blender cup pulverize the cinnamon, oregano, peppercorn, cumin seeds, thyme, ground ginger, two bay leaves and the cloves until ground.
- 2 tbsp vinegar
- 5 cloves garlic cloves
- 2 cup beef broth
Add the vinegar, garlic, softened chiles and beef broth and blend until smooth.
- 3 lb chuck pot roast
- 1 tbsp salt
- black pepper
Season the chuck pieces all over with salt and black pepper.
- 2 cup water or beef broth
- 2 whole bay leaves
Put the meat in the pressure cooker with the sauce, strained if needed, two more cups of water or broth and two bay leaves; pressure cook on high for one hour.
Remove and shred the meat, removing the fat if wished; stir in some consomme and adjust salt.
- consomme
- 2 tbsp consomme
- ½ tsp garlic salt
Mix the melted butter with consomme and garlic salt and brush onto the bottom of a baking sheet.
- sliders
- queso Oaxaca
Set the slider buns on the sheet, remove the tops, layer queso Oaxaca, then birria, onion, cilantro and more cheese; replace the tops and brush with the butter.
- onion
- cilantro
Bake until the cheese melts, then brush once more with the butter; serve with consomme on the side.