Birria Benedict

Prep Time

5 minutes. Makes 1 12-oz. serving.

STEP 1: Roast the tomatoes and onions

Heat a convection oven to 400°F on high fan.
Remove the tomato cores, split the tomatoes lengthwise and add to a stainless steel bowl.
Cut the onions in half, removing the peels and the core and place in a separate stainless steel bowl.
Toss the tomatoes with ¾ oz. of the oil blend and season with salt and pepper to taste.
Place the tomatoes, cut-side up, on a parchment-lined sheet tray, spacing them as far apart as possible.
Add ¼ oz. of oil blend to the onions and season with salt and pepper to taste.
Place the onions, cut-side up, on a parchment-line sheet tray spacing them as far apart as possible.
Roast the tomatoes and onions for 30 minutes, flipping them after 15 muinutes.
Cool the vegetables. You will need 24 oz. of roasted tomatoes and 8 oz. of roasted onions. Reserve until needed.

STEP 2: Roast the osso bucco

Whisk together the beef base, 2 oz. of the guajillo paste and 6 oz. warm water in a stainless steel bowl to make a basting glaze.
Heat a second convection oven to 425°F on high fan.
Add the thawed osso bucco cuts to large stainless steel bowls, along with the remaining 2 oz. of oil blend and season with salt and pepper, as desired. Toss the cuts to coat each side.
Place the cuts on roasting racks fitted inside sheet trays and roast for 25 minutes, flipping the beef after 15 minutes.
Brush half of the basting glaze on the tops of the osso bucco and cook for 5 minutes. At the 20-minute mark, repeat this step on the other side
Remove the sheet trays from the oven after 25 minutes and reserve the osso bucco for the braising process.

STEP 3: Making the braise

Heat the convection oven to 325°F on high fan.
Transfer the roasted tomatoes and onions from Step 1 to a Vitamix blender or equivalent and purée until smooth.
Add the red wine vinegar, roasted garlic, honey, brown sugar, cinnamon, oregano, coriander, cumin and salt and purée again until smooth.
Transfer the mixture to a large stock pot, followed by the remaining 14 oz. of guajillo paste and 2 gal. of hot water. Whisk until combined and bring to a simmer.
Place the osso bucco in a 6" full hotel pan and pour the chili broth over them. They should be covered by an inch or two of broth. Reserve extra broth for later.
Cover the top of the braise with parchment paper cut to fit inside the hotel pan, followed by a sheet of heavy foil over the top rim. Roast in the convection oven for 4 hours.
Remove from the oven and allow to cool slightly.
Lift the osso bucco out using tongs and pull the meat, placing it into a stainless steel bowl. Discard the bones, but ensure all the marrow remains with the braising liquid.
Reserve the braising liquid in a cambro container. Keep the pulled beef and broth in separate containers and under refrigeration until needed for service.

YIELD: BEEF YIELD: 45% BROTH YIELD: 2 gal.

Fill a medium sauce pot with water on low to medium heat for poaching the eggs. Season the water, as desired, with salt and a splash of vinegar.
Heat a salamander or broiler to high heat.
Create the birria hollandaise using a 2:1 ratio (hollandaise mix and liquid (equal parts birria braising broth and water).
Boil the liquid and then whisk in the hollandaise powder vigorously until fully combined, smooth and viscous. Reserve until needed for service.

TO PLATE:

Split the English muffin in half and place it, cut-side up, on a ¼ sheet tray under the broiler or salamander
Toast until the cut side is golden-brown.
Crack both eggs into separate 4 oz. souffle cups and bring them to the poaching station.
Whisk the hot water so it swirls inside the pot.
Pour the eggs into the water, one at a time, so they don't crowd one another.
Poach the eggs until the whites are no longer opaque and the yolk is soft-poached, then remove with a slotted spoon.
Heat the braised beef with a few tablespoons of water in a sauté pan on medium-high heat as the eggs cook.
To plate, place the English muffins down next to each other. Cover both English muffins, wall to wall, with equal portions of beef.
Slide the poached eggs on top of the braised beef, followed by 1 oz. of hollandaise per egg.
Dust the sauce with grated cotija cheese, 1/2 oz. of avocado per egg and leaves of cilantro for garnish.

NOTE: For visual height, julienne some corn tortillas and drop them in the fryer briefly to create a functional garnish.

This recipe originally appeared in the Gordon Food Service Foodscape publication.