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Acapulco Birria SliderServings: 1 sandwich -- Yield: 18 servings Bursting with flavor, our sandwich offers coastal Mexico luxury in every rich, indulgent bite. Juicy prawns topped with a zesty citrus salad, a rustic salsa macha, crunchy tortilla strips, and a black garlic mayo give serious luxe beach vibes to any menu. Buns, Lunch & Dinner, Dine In |
Ingredients2 each 9-packs King’s Hawaiian® Original Slider Buns 6 tbsp Salted butter 36 each Spot prawns 12 each Garlic cloves, peeled, root end removed to taste Sea salt to taste Black pepper 1 each Fennel bulb, large 2 each Blood oranges 2-3 each Shallots, thinly sliced 1 each bunch of Cilantro, leaves picked 1 tbsp Sugar 1 tbsp Red wine vinegar 5 tbsp Extra virgin olive oil 1 qt Avocado oil ½ c Pepitas (pumpkin seeds) shelled 3 tbsp Sesame seeds 3 each Dried guajillo chilies, stemmed and seeded 3 each Dried ancho chilies, stemmed and seeded 1 each bottle Red wine vinegar 1 each bottle Tajin 3 each Corn tortillas 1 each jar Black garlic puree 1 each jar Mayonnaise 1 each Lime 1 each can Fire-roasted tomatoes ⅛ tsp Cayenne pepper ¼ tsp Cinnamon 1 tsp Cumin 2 tbsp Dark chili powder 3 c Chicken stock 1 each bottle Pacifico lager
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Build It!Spread 4 tbsp butter on the inside of the tops and bottoms of all buns. Toast on a griddle till golden brown.
Coat inside of bottom and top bun with Black Garlic Aioli.
Place 2 shrimp head-to-tail on bottom bun.
Top with Salsa Macha.
Top with Fennel & Crimson Orange Salad making sure you get an orange segment.
Top with Tajin Dusted Tortilla Strips.
Cover with top bun.
Serve with warm Spicy Tomato-Lime Birria Broth in a ramekin on the side for dipping.
Fennel & Crimson Orange Salad- Quarter and core the fennel bulb then shave each wedge into thin pieces. Place fennel in an ice water bath.
- Zest oranges. Remove all the orange pith and supreme the oranges (remove each segment with no membrane) and set aside. Squeeze the juice from what is left of the oranges and set aside.
- Mix orange zest, orange juice, red wine vinegar, sugar, ⅛ tsp black pepper, ¼ tsp sea salt, and the extra virgin olive oil together.
- Drain fennel from ice water and pat dry.
- Mix sliced fennel with orange segments, cilantro leaves, and sliced shallots.
- Pour dressing over fennel and oranges, toss gently and set aside.
Tajin Dusted Tortilla Strips- Cut corn tortillas in half, stack and cut into thin strips. Fry in oil at 350° F till a light golden-brown, then remove and immediately dust with tajin while still hot.
Black Garlic Aioli - Mix black garlic puree, mayonnaise, sugar, lime juice, and ¼ tsp salt together. Set aside.
Salsa Macha- Pour 1 ½ cups of avocado oil into a sauce pot. Add garlic cloves and shallots. Heat over medium high till they begin to lightly brown.
- Turn off heat and add pepitas, dried chilis, and sesame seeds. Stir and let it sit for 5 minutes, then add balsamic vinegar and stir. Add 1 tsp salt, ½ tsp black pepper, and ¼ cup water
- Blend until combined, don’t over process; you want it chunky, not a puree.
Shrimp- Completely peel and devein shrimp; season lightly with salt and pepper.
- Sauté shrimp in oil about 1 ½ minutes on each side. Then add 2 tbsp of butter, 1 tbsp minced garlic, and juice from ½ a lime; toss quickly and remove from heat.
Spicy Tomato-Lime Birria Broth- Pour beer into a sauce pot and reduce by half over heat. Add tomatoes, chili powder, cumin, cinnamon, cayenne, and chicken stock. Bring to a boil, turn down to medium and reduce by one third. Strain, add juice from ½ lime and add ¼ tsp salt. Keep warm.
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