Name: Birria Cheesesteak Sandwich
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Ingredients: 3-4 pound well-marbled chuck roast; 3 tbsp SPG blend (salt, black pepper, garlic powder); Yellow mustard (binder); 2 cinnamon sticks; 2 bay leaves; 6 Hoagie roll; 1 cup Shredded Oaxaca cheese; Medium white onion, diced; 1 bunch fresh cilantro; 1 large white onion, quartered; 2 cups of water; 3 Roma tomatoes, cut in half; 5 cloves garlic; 3 ancho chiles; 3 guajillo peppers; 4 Chipotle peppers in adobo

Ingredients

Scale

3-4 pound well-marbled chuck roast
3 tbsp SPG blend (salt, black pepper, garlic powder)
Yellow mustard (binder)
2 cinnamon sticks
2 bay leaves
6 Hoagie roll
1 cup Shredded Oaxaca cheese
Medium white onion, diced
1 bunch fresh cilantro

Braising Liquid Ingredients

1 large white onion, quartered
2 cups of water
3 Roma tomatoes, cut in half
5 cloves garlic
3 ancho chiles
3 guajillo peppers
4 Chipotle peppers in adobo

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Instructions

Cube a well marble chuck roast into 2 inch cubes then use yellow mustard as a binder and season them with salt pepper garlic.
Smoke them at 250° F for 3-4 hours using cherry wood.
Assemble the braising liquid by boiling 1 large quartered white onion, 3 Roma tomatoes cut in half, 5 cloves garlic, 3 ancho chiles and 3 guajillo peppers.
Remove after 5 minutes and put in a blender with 2 cups of the boiling water, 4 Chipotle peppers in adobo then blend.
Remove the smoked meat and place in a Dutch oven, then pour the braising liquid over top and braise on low heat for 2 to 3 hours until fall apart tender.
On a hot griddle add 1/4 cup diced white onion, Birria meat, 1/4 cup shredded Oaxaca cheese and cilantro.
Mix together then stuff in a hoagie and enjoy

Author: Nick Nesgoda
Prep Time: 20 minutes
Cook Time: 6 hours