Birria

Prep Time: 20 min
Cook Time: 4 hours
Ingredients:
Amount Ingredient
12 guajillo chiles
5 ancho chiles
5 arbol chiles (or more to spice)
2 large roma tomatoes
0.5 large yellow or white onion
4 inch mexican cinnamon stick
3 bay leaves
0.5 tsp black pepper corns
2 cups beef broth
0.25 cups white vinegar
5 cloves garlic
1 tsp ground cumin
1 tsp mexican oregano
0.5 tsp ground cloves
0.5 tsp kosher salt
0.5 tsp black pepper
1.5 tbsp olive oil
4-5 pounds boneless beef chuck (trimmed and cut into 4 inch chunks)
Recipe:
  1. Heat oil in dutch oven.
  2. Season meat with salt and pepper and sear on all sides on medium high heat. (Do this in batches so your meat sears and doesnt steam.)
  3. Add dried chiles, bay leaves, tomatoes, onion, cinnamon, and peppercorns to medium pot and lightly toast.
  4. Add beef broth and bring to a boil, reduce heat and cook for 10 minutes.
  5. Transfer to blender and blend until smooth.
  6. Strain blended sauce through a strainer and into the dutch oven with the beef.
  7. Bring to a boil on high heat, reduce heat and simmer for 3 to 4 hours until meat is tender.

You can also do all of this in a slow cooker on high for 3 - 4 hours or low for 7 -8 hours.

  1. Transfer meat to bowl and shred.
  2. While beef is out, skim any oil/fat off the surface. (You can save this for cooking with it has lots of spice)

Serving/Storage Options

  1. Place beef back into consome and serve as a stew.
  2. Seperate beef and consume and use the sauce as an “au jus”.