Birria
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
8
Prep Time
20 minutes
Cook Time
4 hours
Use leftover Birria meat to make Quesabirria. Place the shredded meat and some cheese on a tortilla, fold it, and grill until crispy, and serve with sauce on the side.
Ingredients
-
3 Pounds Chuck Roast, Cut Into Large Chunks
- 1 and ½ Teaspoon Kosher Salt
- 1 and ½ Teaspoon Black Pepper
- 1 Tablespoon Olive Oil
- 3 Chimayo Traditions Red Chiles (Hot)
- 4 Chimayo Traditions Red Chiles (Mild)
- 3 Chimayo Traditions Ancho Chiles
- 3 Chimayo Traditions Árbol Chiles
- 2 Roma Tomatoes
- ½ Medium Sweet Onion
- 1 Chimayo Traditions Cinnamon Stick
- 2 Bay Leaves
- ½ Teaspoon Whole Black Peppercorns
- 1 and ½ Cups Beef Broth
- 3 Tablespoons White Vinegar
- 4 Cloves Garlic
- ½ Teaspoon Ground Cumin
- 1 Teaspoon Dried Oregano
- ½ Teaspoon Ground Cloves
Directions
Prepare the Chiles. Use kitchen scissors to remove the stem and gently squeeze to shake out the seeds. Place the chiles in a heatproof bowl and cover with very hot water. Let sit for 15 minutes to soften.
Make the Birria Sauce. Once the chiles are softened, drain them and add them to a blender, reserving the water. Add the Roma tomatoes, chopped onion, garlic, white vinegar, cumin, oregano, ground cloves, and a pinch of salt. Blend the mixture until smooth, adding a bit of the soaking water if needed to reach a sauce-like consistency.
Sear the Beef. Season the chuck roast chunks with kosher salt and black pepper. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the meat on all sides until browned, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Remove the meat from the pan and set aside.
Cook the Birria. In the same pot, reduce the heat to medium and add the blended chile sauce. Cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Add the seared meat back to the pot along with the beef broth, cinnamon stick, bay leaves, and whole black peppercorns. Bring the mixture to a simmer, then reduce the heat to low.
Cover the pot and let it cook for about 2 and ½ to 3 hours, or until the meat is tender and easily shreds with a fork.
Shred the Meat. Once the meat is tender, remove it from the pot and shred it using two forks. Return the shredded meat to the pot and stir it into the sauce.
