Ingredients
- 1.5 oz. Chef Merito Adobo para Birria
- 1 lb. Beef Chuck roast or short rib
- 6 oz. frozen fries
- ½ oz. Pickled Onions
- ¼ oz. Cilantro leaves, chopped
- 4 oz. White Cheese
- 2 oz. Salsa Verde
Preparation
Birria
If using beef chuck, cut into 4-5 inch cubes. If using short ribs, leave them whole. Place the meat in a mixing bowl, coat with Chef Merito Adobo para Birria, and marinate for 3 hours, stirring every 20-30 minutes. Mix, cover, and cook over medium/low heat for 3 hours. (In a slow cooker, cook for 8 hours.)
Fries
In a medium saucepan, preheat frying oil to medium-low heat (350°F). Add fries into the oil and fry for 3 ½ minutes or until golden brown. Remove the fries from the oil and place them on a tray lined with a paper towel to drain excess oil. Rest for 2 minutes.
Place the fries on a serving tray or dish. Add birria, pickled onions, white cheese, cilantro, and salsa verde to your liking.
