Ingredients:

  • 2 lbs beef chuck roast, cut into 2-inch cubes
  • 3 dried guajillo chiles, de-seeded
  • 2 dried ancho chiles, de-seeded
  • 1 medium white onion, halved
  • 6 garlic cloves, whole
  • 1 cinnamon stick
  • 3 whole cloves
  • 4 cups beef bone broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 15 large egg roll wrappers
  • 2 cups shredded Oaxaca cheese
  • 0.5 cup finely chopped white onion
  • 0.5 cup fresh cilantro, chopped
  • 1 large egg
  • 1 tbsp water
  • 1 quart neutral frying oil

Instructions:

  1. Sear the 2 lbs of beef chuck roast in a hot pot with a splash of oil until deeply browned on all sides. Remove the meat, then toss in the halved white onion and 6 garlic cloves, charred slightly.
  2. Add the guajillo and ancho chiles, 4 cups of beef bone broth, cinnamon, cloves, vinegar, oregano, cumin, ginger, salt, and pepper.
  3. Simmer the mixture for 15 minutes, then fish out the dried chiles, onion, and garlic. Throw them into a blender with a splash of the broth and blitz until completely smooth and velvety. Pour this vibrant red sauce back into the pot with the beef.
  4. Cover the pot and simmer on low for 1 hour 5 mins until the beef shreds easily with two forks. You want the liquid to have reduced by about a third, concentrating all those bold flavors.
  5. Remove the beef from the liquid and shred it finely. Note: Don't toss that liquid! That is your gold. Strain it and set it aside in small bowls for dipping. Let the meat cool slightly so it doesn't steam the wrappers from the inside out.
  6. Lay an egg roll wrapper flat. Place a generous pinch of Oaxaca cheese in the center, followed by a scoop of shredded beef, a sprinkle of fresh onion, and cilantro. Note: Keeping the filling centered prevents the ends from becoming too bulky to seal.
  7. Brush the edges of the wrapper with the egg wash (1 egg beaten with 1 tbsp water). Fold the bottom corner over the filling, tuck in the sides, and roll tightly until the seam is fully closed.
  8. For an extra layer of flavor, lightly brush the outside of the rolled egg roll with a tiny bit of the fat that has risen to the top of your consommé. This ensures a reddish gold color when fried.
  9. Heat 1 quart of neutral oil to 350°F. Gently drop 3-4 rolls at a time into the oil. Fry for 3-4 minutes, turning occasionally, until the exterior is golden brown and crackling.
  10. Place the hot rolls on a wire rack rather than paper towels. Note: A wire rack allows air to circulate, which keeps the bottom from getting soggy as it cools.
  11. Serve immediately while the cheese is molten. Pour the remaining consommé into small ramekins and top with more fresh cilantro and onion for the ultimate dip.