Sous Vide Breakfast Beef Birria


Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

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Sous Vide Breakfast Beef Birria. Say that 5 times! This beautiful dish features fingerling potatoes, shredded beef and broiled eggs. Cover it with some green chile sauce and you're in heaven.
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Pro-level cooking techniques made simple.

Ingredients for 4

  • 1 pound skirt steak

  • 1 tablespoon achiote paste

  • 2 tablespoons extra virgin olive oil

  • 2 teaspoons rice wine vinegar

  • 1 cup sliced fingerling potatoes

  • 5 large eggs

  • 1/4 cup cilantro, chopped

  • Crumbled cojita or freshly grated Parmesan cheese, for serving

  • Chile verde sauce, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 187ºF (86ºC).

  • Step 2

    In a small bowl, combine achiote paste, 1 tablespoon olive oil, and vinegar.

  • Step 3

    Combine skirt steak and achiote mixture in a large zipper lock bag. Seal the bag using the water immersion technique.

  • Step 4

    Place the bag in the water bath and set the timer for 13 hours.

  • Step 5

    About 15 minutes before the skirt steak is finished, heat remaining tablespoon oil in a large cast iron skillet over medium high heat. When the oil is shimmering, add the potatoes and cook, stirring occasionally, until tender, about 15 minutes. Remove from the heat.

  • Step 6

    When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a fine mesh strainer set over a medium bowl. Reserve the sauce. Shred the birra into bite-sized pieces.

  • Step 7

    Add the shredded birra and 2 tablespoons of the reserved sauce. Stir to combine. Heat the broiler to high.

  • Step 8

    Make 5 indentations in the birra and potato mixture. Crack 1 egg into each indentation. Broil until the egg whites are cooked and the yolks are runny, about 5 minutes. Season with salt and pepper.

    • Finishing Steps

    • Step 0

      Garnish with cilanro, cojita, and chile verde sauce. Serve.

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187 F / 86.1 C Recipe Temp
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