Birria Baguette a la plancha

Birria Baguette a la plancha

Preparation Time : 30 minutes
Cooking Time : 4 hours
A Danny St Pierre recipe


  • 1 kg beef roast
  • 1 large Spanish onion
  • 4 dried ancho chilis
  • 4 guajillo chilis
  • 2 garlic cloves
  • 1 big finger of ginger
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tbsp or 15 ml cumin seeds
  • 1 clove
  • 2/3 cup or 150 ml rice vinegar
  • 4.5 cups or 1 l water

  • 4 small baguettes
  • 2.5 cups or 250 gr grated cheddar cheese

    For the salsa :
  • 1 cilantro bunch
  • 2 Roma tomatoes
  • 1 jalapeño
  • 2 limes


1. Salt abundantly the beef chuck roast and place in a casserole.

2. In a pot, heat a liter of water. Set aside 4/5 cup or 200 ml in the bowl of a food processor. Sear the chilis on the plancha, seed them and add to the water in the pot, with the sliced onion. Let soak 10 mns, then drain. In the food processor bowl, add the spices and flavourings, then the chilis, and pulse.

3. Pour the mixture into the casserole and simmer over low heat for 4 hours. Remove the meat from the broth and sear on the plancha over high heat. Filter the broth in a pot and set aside.

4. Cut cilantro, tomatoes, jalapeño into fine dice and add the lime juice and zest, and set aside this salsa. Split the baguettes in halves and dip the crust in the fat of the broth, then sear each side on the plancha and set aside on the plancha’s stainless steel shelf. Heat up the plancha to medium heat and place some cheese directly on it to make a kind of cheese crisp.

5. Lower the heat and add the meat on the cheese crisp. Place on a half of baguette bread, add the salsa and serve with a small bowl of broth.


Find this Danny St Pierre recipe on video below :

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