Sous Vide Breakfast Beef Birria

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

Directions

• Step 1

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

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  Step 2

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

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  Step 3

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

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  Step 4

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

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  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.

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  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.

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  Step 7

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

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  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

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  Step 0

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

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