Birria Steak Pinwheels

No ratings yet

Birria Steak Pinwheels are epic showstoppers that combine the goodness of shredded braised beef, melty cheese, Mexican chiles, and grilled skirt steak.

Prep Time45

Cook Time6

Total Time6 45

Course: Dinner, Lunch, Main Course

Cuisine: American, Mexican

Servings: people

Author: Derek Wolf

Ingredients

Beef:

1 Whole Chuck Roast cubed
1.5 tbsp Kosher Salt
1.5 tbsp Black Pepper
1.5 tbsp Garlic Powder
FYR BLK Hot Sauce

Chiles:

3 ancho chiles stemmed & seeded
3 guajillo chiles stemmed & seeded
2 chipotle chiles stemmed & seeded
8-10 garlic cloves
2 cups of Water

Braising & Seasonings:

2-3 cups beef broth
2 tomatoes cubed
1/2 white onion sliced
1.5 tbsp mexican oregano
2 tbsp black pepper
1 tbsp sea salt
2 cinnamon sticks
2 bay leaves

Steak Pinwheels:

2 Whole Skirt Steaks
10-12 Jack Cheese Slices
Kosher Salt as needed
Black Pepper as needed
Garlic Powder as needed
Oil as needed

Instructions

Birria:

Preheat your fire to medium high temperature (around 375F)
Slather your beef ribs with oil and liberally season with salt, pepper and garlic powder. Add to the grill to sear for 1-2 minutes per side until completely browned on all sides. Pull off once done.
Add a dutch oven over the fire to preheat for 3-4 minutes. Add your ancho chile, guajillo chile, chipotle chile, onion, tomatoes and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
Once simmered, pull the dutch oven off of the heat. Add your charred chiles and veggies to a blender. Blend until completely smooth. Pour your paste into a bowl.
Finally, add all your chuck roast to the dutch oven along with the blended chile paste, beef broth and all of the braising seasonings.
Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
Once the beef is tender, pull it off, dispose of the bay leaves and cinnamon sticks. Strain your braising sauce from the meat and any fat until it is a clean consomme. Add the consomme to a new bowl.
Begin to shred your beef then place in the fridge to cool for 30 minutes.

Steak Pinwheels:

Lay your steak out on a cutting board and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick.
Next, add a layer of sliced cheese followed by some of the shredded beef, chopped cilantro and diced red onion.
Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels.
Slather oil on the outside and generously season with salt, pepper and garlic powder. Repeat this with the rest of the skirt steak for all of the pinwheels.
Preheat your grill for high heat temperature (around 400F).
Add your pinwheels to the grill to sear each side for 1 minute per side or until they have developed a nice crust. Once they have a nice crust on the outside, raise the grill grate high or pull to a cooler sider and cook until they reach 125F internal (about 10-15 minutes more).
When the steaks are done, pull them off and let rest for 10 minutes.
Serve the steaks with the consomme topped with diced red onions and chopped cilantro. Dip the steak in the consomme and enjoy!

Nutrition