· recipe ·
Birria Gnocchi with Consomme
Birria is defined by slow-cooked meat and a chile-rich broth, not merely by a red sauce. This bowl keeps the consomme central: the fresh dumplings cook in it at the end and the shredded beef remains generous enough for a full meal.
Time and servings
- Prep
- 55 min
- Cook
- 195 min
- Total
- 250 min
- Servings
- 4
Nutrition per serving
- Calories
- about 1150
- Protein
- 69 g
- Fat
- 62 g
- Carbs
- 81 g
Make the chile puree
Stem and seed the ancho and guajillo chiles. Toast them briefly in a dry pot, cover them with some of the beef broth, and simmer until pliable. Add the canned tomatoes, half the yellow onion, garlic, cider vinegar, oregano, and cumin. Take off the heat and puree with an immersion blender, keeping its head submerged. For a countertop blender, cool the mixture until warm and use a heat-safe pitcher according to its manufacturer's hot-liquid capacity and venting instructions.
Braise the beef
Heat the oven to 325°F165°C. Cut the beef into large pieces and dice the remaining yellow onion. Warm the olive oil in the pot and brown the meat, then soften the onion around it. Add the chile puree, remaining beef broth, and bay leaves. Cover and braise for about 3 hours, until the beef pulls apart easily. Make the gnocchi during the final 90 minutes of the braise.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Finish the consomme and garnishes
Finely dice the red onion, chop the cilantro, and cut the limes into wedges. Lift out the beef, discard the bay leaves, and shred all the meat. Skim excess fat from the broth, then return the beef and bring the soup to a gentle simmer.
Cook the gnocchi in the consomme
Add the shaped gnocchi directly to the nearly finished soup. Stir once and simmer gently. As soon as the gnocchi float, remove the pot from the heat and taste the consomme for seasoning.
Serve the bowls
Ladle the beef, gnocchi, and consomme into bowls and add the prepared red onion, cilantro, and lime at the table.
