Birria Bao Buns
Birria Bao Buns
Directions
- To Prepare the Birria Beef
• In a saucepan, combine the Birria Base and beef top round.
• Simmer gently over medium heat for about 25 minutes to allow the flavors to blend and the meat to absorb the sauce. Keep warm for service. - Make the Garlic Chipotle Dressing
• In a blender, combine roasted garlic, ranch dressing, chipotles, canola oil, cilantro, and lime juice.
• Blend until completely smooth and emulsified. Adjust seasoning needed . Reserve chilled for service. - To Prepare the Slaw
• In a blender or small bowl, whisk together mayonnaise, sugar, lemon juice, and cilantro until smooth.
• Toss the mixture with the green cabbage, red cabbage, and carrots until evenly coated.
• Season to taste with salt and pepper. Keep chilled until assembly. - Steam the Bao Buns
• Steam 3 bao buns per portion (30 total) for about 5 minutes, or until soft and hot throughout. Keep covered to prevent drying. - To Assemble the Bao Buns
• Place 1.5 oz of warm birria beef into each steamed bao bun.
• Top with a spoonful of the chipotle slaw.
• Arrange 3 bao buns per plate, drizzle lightly with the Garlic Chipotle Dressing, and garnish with fresh cilantro or pickle red onions for contrast.
Recipe by Humberto Guardiola, Business Development Manager, Performance Foodservice - Florence.
Ingredients
- 2 1/2 lbs. top round roast, cap off
- 18 fl. oz. Contigo® Birria Base
- 12 oz. Peak Fresh Produce® cabbage green, thinly sliced
- 12 oz. Peak Fresh Produce® Cabbage, Red, thinly sliced
- 6 oz. Peak Fresh Produce® Carrot(s), thinly sliced
- 12 fl. oz. Garlic Chipotle Dressing, (see instructions in step 2)
- 3 oz. West Creek® Mayonnaise, Heavy Duty
- 1 oz. lemon juice
- 1/4 cup Peak Fresh Produce® Cilantro
- 1 tbsp. West Creek® Sugar, Granulated
- 10 oz. West Creek® Dressing, Ranch, buttermilk
- 2 fl. oz. West Creek® canola oil
- 8 ea. Peak Fresh Produce® Garlic, Clove(s), roasted
- 6 oz. Contigo® Pepper(s), Chipotle in Adobo Sauce
- 1/4 cup Peak Fresh Produce® Cilantro, chopped