Birria Pull Apart Garlic Bread, The Greatest Sous Vide Dish!
I love birria tacos and I also love garlic bread. Today I tried to combine both with this amazing idea of making a pull apart birria garlic bread.
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Ingredients
Short Ribs - Buy now
Pizza Dough - Buy now
3 Guarillo Chili
3 Pasilla Chili
1 Chicken Bouillon
6 Tomatoes
1 Cup Chili Water
2 Bay leaves
1 White Onion
1 tsp Cinnamon stick
1 Lime
1 tbsp Garlic Powder
4 tbsp Brown Sugar
Salt
Pepper
Step 1
Start by putting a nice sear on your short ribs by using the flamethrower. Make sure to get both sides of the short ribs. Get your chilies and remove the seeds or if you like it a little spicy you can leave them in, then add them to a pan with some boiling water and let them re-hydrate for about 2 minutes.
Step 2
Then add your chilies in a blender with 6 diced tomatoes, 1 white onion, 1 tbsp of garlic powder, 1 chicken bouillon cube, the juice of 1 lemon, 1 cup of your chili water, 4 tbsp of brown sugar, salt and black pepper. Blend everything together and your birria marinade is done.
Step 3
Once your marinade is done get your shrt ribs and bag them up with some of the marinade to cook them. Cook the short ribs sous vide @185°F / 85°C for 8 hours. Once that time is done take them out and remove them from the bag but do not throw away the liquids.
Step 4
Remove all the bones from your short ribs and begin to shred the meat. Remember to season with salt to taste and re incorporate the juices that came from the bag. Get your pizza dough and roll it flat, then add a layer of sliced mozzarella cheese followed by your birra meat and then another layer of cheese.
Step 5
Roll everything into itself and then slice it into individual pieces. Then into a cast iron pan spread around a good amount of butter and then place your rolls inside. Brush some melted butter over top and then place it in the oven to cook until the dough is fully cooked and the cheese is melted.
Step 6
Now all that's left is to serve up with a bowl of the consome to dip it in and enjoy your BIRRIA PULL APART!
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