Birria Dip Sandwich

Bread:

Mash Potatoes:

·         1 Potato (Peeled and Cubed)

·         2 tbsp Milk (35g)

·         1 tbsp Butter (15g)

Dough:

·         560g or 4 cups Bread Flour

·         130g or ½ Cup Mashed Potatoes

·         240g or 1 cup Warm Whole Milk (98℉)

·         12g or 2 tsps Sea Salt

·         44g or 3 tbsp Sugar

·         2 Eggs (Room Temperature)

·         1 Egg Yolk (Room Temperature)

·         Splash of Whole Milk (Room Temperature)

·         4 tbsp or 56g Softened Butter (45g)

Birria:

·         2.5 lbs Beef (Chuck, Round or Brisket)

·         4 Tomatoes

·         1 Onion

·         4 Cup Beef or Chicken Stock

·         4 Guajillo Chili

·         4 Chili de Arbol

·         Fresh Parsley or Cilantro

·         3 tbs Cuman

·         3 tbs Sazon Safron

·         1 Cinnamon Stick

·         3 Bay Leaves

·         1 Diced Onion

·         Diced Parsley/ Cilantro

·         Cheese

Lime Crema:

·         ½ Cup Mayo

·         ½ Cup Greek Yoghurt

·         2 tbs Fresh Parsley

·         ½ tbs Onion Powder & Garlic Powder

Bread:

1.      To quickly make mash potatoes, place the cubed potatoes in a microwave bowl covered with plastic wrap. Poke a hole in the center, then microwave for 4-5 minutes or until the potatoes are fork tender. Allow the potatoes to cool before mashing and combining with the milk and butter. Set aside 130g or ½ Cup for the Dough

2.      In a measuring glass combine the heated milk with the yeast and 20g of sugar. Sugar is important in helping activate the yeast. Mix well, then add in 1 whole egg and an egg yolk. Mix again, then set aside to bloom for at least 5 minutes

3.      In the bowl of a stand mixer, add in the flour, salt, remaining sugar, along with the mashed potatoes, softened butter & yeast mixture. Kneed for 10 minutes or until nice and smooth

4.      Remove the dough from the mixer and form into a ball on a clean worksurface. Place the dough ball into a lightly greased bowl. Cover with plastic wrap and rise for 1 hour

5.      Once risen, punch down your dough and divide into 12 even dough balls

6.      Make as many buns as you need! (You can freeze the rest to have fresh bread whenever you want! Just leave the frozen dough out on the counter for 4-6 hours or in the fridge over night for fresh dough without the hassle)

7.      Place the dough balls onto a parchment line baking sheet

8.      Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours

9.      Once Risen, brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional). Then bake in a 375° oven for 18 minutes or until golden brown and fluffy  

Birria:

1.      Season the beef, rest for 30 minutes

2.      Boil water, remove the seed and stems from the peppers. Place into the boiling water then cover with a lid. Kill the heat then rest for at least 15 minutes

3.      In a Blender, combine the tomatoes, onion, stock, seasonings, herbs, the rehydrated peppers and 1 cup of the liquid.

4.      Sear the meat in a large stock pot, its alright if it overcrowds. Pour in the chili and stock mixture. Place in the cinnamon stick and bay leaves

5.      Place into a 325℉ oven for 3 hours. Once finished and let cool inside the cooking liquid

6.      The meat should be extremely tender and easily break apart with a fork

Lime Crema:

1.      Mix all ingredients in a bowl

Birria Dip:

1.      To construct the sandwich, place down your toasted bottom bun with a dab of crema, followed by a monstrous handful of the shredded birria, a generous portion of diced onion and parsley, a slice of pepper jack melted to perfection, and finally the toasted top bun with more of the lime crema. Dip in a bowl of the cooking liquid with extra onion and parsley. Enjoy!