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Broiled Birria Gnocchi with Oaxaca Cheese

Name: Broiled Birria Gnocchi with Oaxaca Cheese
Prep time: 85 min
Cook time: 185 min
Total time: 270 min
Yield: 6 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 3 Tbsp Olive oil; 2 Dried ancho chiles; 4 Dried guajillo chiles; 1 large Yellow onion; 6 cloves Garlic; 1 can (14.5 oz) Canned tomatoes; 6 cups Reduced-sodium beef broth; 2 Tbsp Apple cider vinegar; 1 tsp Dried oregano; 1/4 tsp Ground cinnamon; 1/8 tsp Ground cloves; 2 1/2 lb Beef chuck roast; 10 oz Oaxaca cheese; 1 small Red onion; 1 oz Fresh cilantro; 2 Limes

Dried ancho chiles bring a rounded, raisiny flavor, while guajillos add a brighter chile note. Brief toasting wakes up both, but blackened chiles can turn bitter.

type: Potato · Pan-fried · Baked
sauce: Beef · Chiles · Cheese

Broiled Birria Gnocchi with Oaxaca Cheese

Time and servings

Prep: 85 min
Cook: 185 min
Total: 270 min
Servings: 6

Nutrition per serving

Calories: about 930
Protein: 56 g
Fat: 54 g
Carbs: 55 g

Make the spiced chile puree
Stem and seed the ancho and guajillo chiles. Toast them briefly in a dry skillet until fragrant, without blackening. Simmer in 1 cup240 ml of the listed beef broth until pliable, about 10 minutes. Roughly chop the onion and garlic. Combine the chiles and their broth with the tomatoes, onion, garlic, cider vinegar, oregano, cinnamon, and cloves in a deep heatproof container and puree with an immersion blender. For a countertop blender, let the mixture cool first and blend in small portions, following the manufacturer's heat and lid-venting instructions.
Braise the birria beef
Heat the oven to 325°F165°C. Cut the beef into large pieces. Warm 1 tablespoon15 ml olive oil in a Dutch oven and brown the meat. Add the chile puree and the remaining beef broth, cover, and braise until the beef pulls apart easily, about 3 hours. During the last 90 minutes, make and shape the gnocchi below.
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.
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.
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Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Shred the beef and reserve consomme
While the water heats, lift the beef from the broth and shred it. Skim excess fat, moisten the beef with enough broth to keep it juicy, and keep the remaining consomme hot for serving.
Poach and lightly brown the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let them steam dry for 2 minutes. Warm the remaining olive oil in an ovenproof skillet and turn the gnocchi just until lightly golden.
Broil under Oaxaca cheese
Set the broiler to high. Fold the shredded beef through the gnocchi with a little consomme. Pull the Oaxaca cheese into thin strands and scatter over the skillet. Broil until melted and blistered, watching continuously.
Serve with consomme
Finely dice the red onion, chop the cilantro, and cut the limes into wedges. Finish the skillet with the fresh garnishes and serve hot consomme alongside for dipping.