Beef Birria

Birria is a popular Mexican dish made from lamb or mutton. Many variations and additions to this recipe have appeared over time. This is yet another  option for cooking beef Birria with new potatoes and fried eggs.

This dish becomes even more tasty with an addition of green chili sauce!

• Set the temperature on your sous vide cooker to 86ºC (187ºF).
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  Mix Achiote paste, 1 tablespoon of olive oil and vinegar in a small bowl.
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  Put the skirt steak along with a mixture of achiote, oil and vinegar in a vacuum bag and vacuumize it.
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  Cook the meat for 13 hours.
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  Preheat the remaining tablespoon of oil in a large cast iron pan over medium heat about 15 minutes before the meat is done. Add chopped potatoes and cook for about 15 minutes stirring occasionally. When the potatoes become tender all the way, remove the pan from the heat.
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  When the sous vide cooker turns off, take the bag out from the water bath.
  Strain the contents of the bag through a fine strainer set over a bowl. Don't get rid of the cooking liquid.
  Take out the Birria and slice into serving pieces.
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  Put the frying pan with potatoes over a high heat, add the chopped birra and 2 tablespoons of the cooking liquid. Mix everything well to combine flavors.
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  Make 5 dents in the Birria-potato mixture. Crack 1 egg into each dent. Fry until the eggs are cooked through for about 5 minutes. Season with salt and pepper.
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  Garnish the dish with grated cheese, cilantro and chili sauce. Bon Appetit!