Beef Birria-Style Sourdough Sandwich with Slaw and Chimichurri Dip

• 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

1. 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.

2. Prepare the Slaw: In a bowl, toss the shredded cabbage, coriander, lime juice, salt, and pepper. Set aside.

3. Make the Chimichurri: In a small bowl, mix parsley, coriander, red wine vinegar, olive oil, garlic, salt, and pepper. Stir until well combined.

4. 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.

5. Serve:

6. Serve the sandwich with the slaw and the reserved birria broth for dipping.