Beef Birria
By Stephanie Alvarado
Images
Serves
6 servings
Ingredients
- Water
- 4 lbs of chuck roast, chopped into 8-10 chunks
- 1 tbsp salt
- 2-3 bay leaves
- 4-5 dried guajillo chilies, deveined and deseeded
- 2-3 dried chile de arbol (optional)
- 3-4 cloves of garlic
- 1 medium-sized onion, quartered
- 2-3 tomatoes, halved
- 1 tsp ground pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground clove
- 1/2 tsp ground cinnamon
- 2 tsp dried oregano
- 1 tsp sesame seeds
- Garnish — chopped onion, chopped cilantro, warm tortillas and lime wedges
Procedure
In a large pot over medium-high heat sear the chuck roast on both sides (about 4-5 minutes on each side).
Next, add water to the pot, just until the meat is fully submerged (about 10-12 cups), add the salt and bay leaves, and stir. Skim off any scum that rises to the top and let this come to a boil before lowering the heat to medium-low and allowing it to slowly simmer with the lid on for an hour and a half.
Once it nearly reaches the hour and a half of simmering, make the sauce by adding all of the remaining ingredients to a blender, along with a cup or two of the cooking liquid, and blend until completely smooth.
Strain all of the sauce into the pot, adding a little more water if needed (you want enough liquid in the pot to ensure the meat is just submerged), stir to fully incorporate the meat with the sauce and pop the lid back on to allow this to simmer for a final half hour, or until the meat is fork tender.
Check the consommé for seasoning, then carefully transfer the meat from the pot to a clean cutting board and gently shred the meat into bite-sized pieces with two forks. The meat should be extremely tender at this point.
Transfer the meat back to the pot and stir it into the consommé before plating and garnishing.
Enjoy!
Next, add water to the pot, just until the meat is fully submerged (about 10-12 cups), add the salt and bay leaves, and stir. Skim off any scum that rises to the top and let this come to a boil before lowering the heat to medium-low and allowing it to slowly simmer with the lid on for an hour and a half.
Once it nearly reaches the hour and a half of simmering, make the sauce by adding all of the remaining ingredients to a blender, along with a cup or two of the cooking liquid, and blend until completely smooth.
Strain all of the sauce into the pot, adding a little more water if needed (you want enough liquid in the pot to ensure the meat is just submerged), stir to fully incorporate the meat with the sauce and pop the lid back on to allow this to simmer for a final half hour, or until the meat is fork tender.
Check the consommé for seasoning, then carefully transfer the meat from the pot to a clean cutting board and gently shred the meat into bite-sized pieces with two forks. The meat should be extremely tender at this point.
Transfer the meat back to the pot and stir it into the consommé before plating and garnishing.
Enjoy!
Beef Birria
By Stephanie Alvarado
Serves
6 servings
Ingredients
- Water
- 4 lbs of chuck roast, chopped into 8-10 chunks
- 1 tbsp salt
- 2-3 bay leaves
- 4-5 dried guajillo chilies, deveined and deseeded
- 2-3 dried chile de arbol (optional)
- 3-4 cloves of garlic
- 1 medium-sized onion, quartered
- 2-3 tomatoes, halved
- 1 tsp ground pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground clove
- 1/2 tsp ground cinnamon
- 2 tsp dried oregano
- 1 tsp sesame seeds
- Garnish — chopped onion, chopped cilantro, warm tortillas and lime wedges
Procedure
In a large pot over medium-high heat sear the chuck roast on both sides (about 4-5 minutes on each side).
Next, add water to the pot, just until the meat is fully submerged (about 10-12 cups), add the salt and bay leaves, and stir. Skim off any scum that rises to the top and let this come to a boil before lowering the heat to medium-low and allowing it to slowly simmer with the lid on for an hour and a half.
Once it nearly reaches the hour and a half of simmering, make the sauce by adding all of the remaining ingredients to a blender, along with a cup or two of the cooking liquid, and blend until completely smooth.
Strain all of the sauce into the pot, adding a little more water if needed (you want enough liquid in the pot to ensure the meat is just submerged), stir to fully incorporate the meat with the sauce and pop the lid back on to allow this to simmer for a final half hour, or until the meat is fork tender.
Check the consommé for seasoning, then carefully transfer the meat from the pot to a clean cutting board and gently shred the meat into bite-sized pieces with two forks. The meat should be extremely tender at this point.
Transfer the meat back to the pot and stir it into the consommé before plating and garnishing.
Enjoy!
Next, add water to the pot, just until the meat is fully submerged (about 10-12 cups), add the salt and bay leaves, and stir. Skim off any scum that rises to the top and let this come to a boil before lowering the heat to medium-low and allowing it to slowly simmer with the lid on for an hour and a half.
Once it nearly reaches the hour and a half of simmering, make the sauce by adding all of the remaining ingredients to a blender, along with a cup or two of the cooking liquid, and blend until completely smooth.
Strain all of the sauce into the pot, adding a little more water if needed (you want enough liquid in the pot to ensure the meat is just submerged), stir to fully incorporate the meat with the sauce and pop the lid back on to allow this to simmer for a final half hour, or until the meat is fork tender.
Check the consommé for seasoning, then carefully transfer the meat from the pot to a clean cutting board and gently shred the meat into bite-sized pieces with two forks. The meat should be extremely tender at this point.
Transfer the meat back to the pot and stir it into the consommé before plating and garnishing.
Enjoy!