Beef Birria-Style Sourdough Sandwich with Slaw and Chimichurri Dip
Serves 1
Serves 1
Ingredients
2 slices Speedibake Sourdough Café Loaf
2 tbsp shredded mozzarella
Beef Birria:
150 g beef chuck or short rib, cut into small chunks
½ tsp salt
¼ tsp black pepper
1 dried guajillo chili (or ½ tsp mild chili powder)
¼ small white onion, roughly chopped
1 garlic clove, peeled
½ tsp ground cumin
¼ tsp smoked paprika
½ tsp dried oregano
½ cup beef stock
½ tbsp apple cider vinegar
1 bay leaf
Chimichurri:
1 tbsp fresh parsley, finely chopped
½ tbsp fresh coriander, finely chopped
½ tbsp red wine vinegar
1 tbsp olive oil
½ small garlic clove, minced
Slaw:
¼ cup shredded cabbage
1 tbsp fresh coriander, chopped
1 tsp lime juice
Salt and pepper, to taste
Method
Cook the Beef Birria: Season the beef with salt and pepper. In a small pot, combine the beef, guajillo chili (or chili powder), onion, garlic, cumin, paprika, oregano, beef stock, vinegar, and bay leaf. Bring to a simmer, cover, and cook on low heat for 1½–2 hours, or until the beef is tender and shreddable. (Alternatively, use a slow cooker on low for 4–5 hours.) Shred the beef and reserve the cooking liquid as a dipping sauce.
Prepare the Slaw: In a bowl, toss the shredded cabbage, coriander, lime juice, salt, and pepper. Set aside.
Make the Chimichurri: In a small bowl, mix parsley, coriander, red wine vinegar, olive oil, garlic, salt, and pepper. Stir until well combined.
Assemble the Sandwich: Toast the bread slices. Layer shredded cheese on one slice, followed by the shredded beef. Place the sandwich in a frying pan over medium heat, pressing gently. Cook until the cheese melts and the bread is golden brown.
Serve:
Serve the sandwich with the slaw and the reserved birria broth for dipping.
