Samsung Food
Log in
Use App
Log in
Oli Paterson
By Oli Paterson

Birria Beef Calzones

21 steps
Prep:10minCook:2h
Overnight pizza dough stuffed with spicy rich Birria Beef and cheese
Updated at: Wed, 16 Aug 2023 16:56:20 GMT

Nutrition balance score

Good
Glycemic Index
69
Moderate
Glycemic Load
117
High

Nutrition per serving

Calories2006.6 kcal (100%)
Total Fat106.1 g (152%)
Carbs170.7 g (66%)
Sugars11.6 g (13%)
Protein86.1 g (172%)
Sodium1153.8 mg (58%)
Fiber9.8 g (35%)
% Daily Values based on a 2,000 calorie diet

Instructions

The Dough

Step 1
Mix the yeast, water and sugar and sit for 10 minutes
Step 2
Add the flour, salt, and 2 tbsp oil to a bowl
Step 3
Pour in the yeast mixture and thoroughly combine, and knead for 10 minutes
Step 4
Place in an oiled bowl covered with cling film and leave in the fridge overnight
Step 5
Cut the dough into 4 equal pieces
Step 6
Form each piece into a ball by tucking the loose pieces around and underneath and pinch.
Step 7
Place the pinch side down on a board and slide your flat hands underneath palm side up rotating the dough to form it into a neat ball
Step 8
Place the dough balls on a floured tray with plenty of space. Flour the top and cover with cling film and sit at room temp for 2-3 hours.

The Birria Beef

Step 9
Generously salt the beef short ribs and fry on a high heat in oil for 1-2 minutes a side
Step 10
Optionally, char the veg on an open gas flame to add depth of flavour
Step 11
Add all the veg, chillies and broth ingredients to the pan and bring to a boil, and add the lid before simmering on a low heat for 3-4 hours until the beef is falling apart.
Step 12
Pull the beef out the broth and shred it in a large dish
Step 13
Blend the liquid with all the veg to make a dipping broth. Add a ladle of this to the beef to rehydrate.

The Calzones

Step 14
Grate the cheese
Step 15
Finely dice the onion and coriander and mix
Step 16
Roll the dough out to even thickness with a rolling pin to 30cm diameter
Step 17
Lay 1/4 of the grated cheese onto half of the dough circle and then coriander onions and the shredded beef, ensuring there is an inch border at the edge
Step 18
Wet the edge before folding the dough over and squeezing out as much air as easily possible and press the sides down
Step 19
Re wet the edges and crimp around the edges in repetitive overlapping folds
Step 20
Repeat for the other 3 calzones
Step 21
Either cook for 3 minutes in a pizza oven on low, rotating every minute, or oven bake for 12 minutes at 220C

Notes

0 liked
0 disliked
There are no notes yet. Be the first to share your experience!