Birria Hollandaise
Birria Hollandaise
Directions
- 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.
- 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.
- 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.
- 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