Live-Fire Birria Mozzarella Sticks

Indulge in these flavorful Live-Fire Birria Mozzarella Sticks, featuring tender beef chuck roast slow-cooked in a rich, spicy birria sauce. Coated in crispy breadcrumbs and fried to golden perfection, these cheesy delights are perfect for sharing at your next gathering or enjoying as a savory appetizer.

Author

Teno Cardoso

Prep Time

30 minutes

Cook Time

180 minutes

Servings

6

Cuisine

Mexican

Ingredients

• 3-4 pounds chuck roast or beef shank, trimmed and cut into large chunks
• 1 large white onion, quartered
• 6 garlic cloves, peeled
• 2 cups Roma tomatoes, roughly chopped
• 6 guajillo chiles, stems and seeds removed
• 3 ancho chiles, stems and seeds removed
• 2 árbol chiles (optional), stems and seeds removed
• 1 tablespoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cloves
• 1 cinnamon stick
• 2
• 2 tablespoons apple cider vinegar
• 3 cups beef stock or water, just to cover
• 2 cups mozzarella cheese, shredded
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• oil for frying
• salt
• coarse black pepper

Directions

1. Preheat your grill or outdoor fire setup for indirect cooking. If using a stovetop, prepare a large pot over medium heat.
2. Season the chuck roast or beef shank generously with salt and coarse black pepper. Sear the meat in the pot for about 5-7 minutes, turning occasionally, until browned on all sides.
3. Remove the meat from the pot and set aside. In the same pot, add the quartered onion and garlic cloves. Sauté for about 2-3 minutes until fragrant, stirring frequently.
4. Add the chopped Roma tomatoes to the pot and cook for an additional 5 minutes, allowing them to soften.
5. Meanwhile, toast the guajillo, ancho, and árbol chiles in a dry skillet over medium heat for about 2 minutes until they are fragrant but not burnt. Transfer them to a bowl and cover with hot water to soak for 15 minutes.
6. Once the chiles have softened, blend them with the sautéed onion, garlic, tomatoes, Mexican oregano, cumin, coriander, ground cloves, cinnamon stick, bay leaves, and apple cider vinegar until smooth. If needed, add a splash of beef stock or water to help blend.
7. Return the seared meat to the pot and pour the blended chile sauce over it. Add enough beef stock or water just to cover the meat. Bring to a simmer, then cover and reduce heat to low. Cook for 2.5 to 3 hours or until the meat is tender and easily shreds with a fork.
8. Once cooked, remove the meat from the pot and shred it with two forks. Discard any large pieces of fat, the bay leaves, and the cinnamon stick. Reserve the liquid for dipping sauce.
9. Let the shredded meat cool slightly, then mix in the shredded mozzarella cheese until well combined. Form the mixture into sticks, about 3-4 inches long.
10. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each cheese stick in flour, dip in egg, and coat with panko breadcrumbs, pressing gently to adhere.
11. In a large, deep skillet, heat about 2 inches of oil over medium heat until it reaches 350°F (175°C). Fry the mozzarella sticks in batches for about 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
12. Serve the Live-Fire Birria Mozzarella Sticks hot, accompanied by the reserved dipping sauce.