Birria Breakfast Benedict with Chipotle Hollandaise

Ingredients

• 2 pounds beef chuck roast, cut into chunks
• 3 cups beef broth
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 bay leaves
• 1 cinnamon stick
• 4 dried guajillo chilies, stemmed and seeded
• 1 tablespoon apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 onion, chopped

• 3 egg yolks
• 1 tablespoon lemon juice, freshly squeezed
• 1 cup unsalted butter, melted
• 1 chipotle pepper in adobo, chopped
• 1 teaspoon salt

• 4 English muffins, split and toasted
• 8 eggs, poached
• 1 cup fresh cilantro, chopped

1. 01
   Preheat the oven to 300°F (150°C).
2. 02
   In a large pot, heat vegetable oil over medium-high heat. Sear the beef chunks until browned on all sides. Remove and set aside.
3. 03
   In the same pot, add garlic, onion, bay leaves, cinnamon stick, and guajillo chilies. Sauté until fragrant.
4. 04
   Return the beef to the pot. Add beef broth, apple cider vinegar, cumin, and oregano. Bring to a boil, then cover and transfer to the oven. Braise for 2.5 hours or until the beef is tender.
5. 05
   Remove beef from the pot and shred with forks. Strain the braising liquid to use as consommé.
6. 06
   For the hollandaise, blend egg yolks, lemon juice, and salt in a blender. Slowly drizzle in melted butter while blending until thickened. Add chipotle pepper and blend until smooth.
7. 07
   To assemble, place shredded birria on each toasted English muffin half. Top with a poached egg.
8. 08
   Drizzle with chipotle hollandaise and garnish with fresh cilantro. Serve immediately with some of the consommé on the side for dipping.