Birria Hollandaise

Directions

  1. Add oil to a large sauté pan over medium-high heat. Add the onion and sauté until it starts to brown on the edges. Add the garlic and continue to sauté for 1 minute but do not brown the garlic.
  2. Add the tomatoes to the pan and cook until they have lost most of their water. Add the Gold Label Beef Base to the pan, boil, then lower to a simmer.
  3. Add the Ancho Chili Paste, cinnamon, oregano, cumin, coriander, salt, and pepper; stir well to combine. Cook until reduced to a thick paste similar to a loose pesto.
  4. Add the Hollandaise and reduce to medium heat. Heat to 165°F, often stirring so it doesn’t burn on the bottom of the pot. Hold hot at 145°F.

Ingredients

  • 2 oz. oil, canola
  • 8 oz. yellow onion, minced
  • 1 1/2 oz. garlic, minced
  • 10 oz. tomato(es), Roma, minced
  • 2 cups Custom Culinary® Gold Label Beef Base
  • 4 oz. Custom Culinary® Ancho Chili Paste
  • 1/2 tsp cinnamon, ground
  • 2 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp coriander
  • salt and pepper, as needed
  • 2 lb. bag Custom Culinary® hollandaise sauce, defrosted