Birria Potato Pierogi

Name: Birria Potato Pierogi
Ingredients: 5 each Dried Guajillo Chilies; 5 each Dried Pasilla Chilies; 1-1/2 tablespoon (22ml) Vegetable Oil; 2 pounds (1.9 kg) Beef Chuck or Lamb Shoulder; 2 pounds (1.9kg) Beef Shank or Lamb Shank; As Needed Kosher Salt; As Needed Freshly Ground Black Pepper; 6 each Whole Garlic Cloves; 10 each Whole Cloves; 1 each Cinnamon Stick; 1 teaspoon (1g) Dried Oregano; 1-1/2 teaspoons (1g) Dried Cumin Seeds; 1 (14 ounce can) Whole Plum Tomatoes; ¼ cup (60ml) White Wine Vinegar; 1 each Large White Onion, quartered; 5 each Bay Leaves; 1 cup (150g) All Purpose Flour; ¾ cup (120g) Cake Flour; 1 tablespoon (5g) Kosher Salt; 2 each Large Eggs; ¼ cup (60ml) Water; 1 1/2 pounds (.68 kg) Russet Potatoes, peeled and cut into 2 inch cubes; 3 tablespoons (60g) Unsalted Butter; ½ cup (75g) Yellow Onions, chopped; 3 cups (600g) Queso Oaxaca, shredded; 1 cup (175g) Queso Fresco; ½ cup (15g) Cilantro, picked

potatogoodness.com

Mexican-inspired pierogi filled with potatoes and savory birria for a bold fusion of comfort foods.

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