Beef Birria

Schritte9

1. 1

   Schritt 1. Prep the chuck roast

   Pat the chuck roast dry and cut into large 2–3 inch chunks. Season with salt and pepper.

   Rinderschulterkoscheres Salzschwarzer Pfeffer
2. 2

   Schritt 2. Toast and soak chiles

   15 Min.

   Remove the stems and seeds from the dried chiles. Toast in a dry pan for 10–15 seconds per side, just until fragrant. Cover with hot water and soak for 15 minutes.

   Guajillo-ChiliDried chile pasilla anchoChili
3. 3

   Schritt 3. Toast the cumin

   30s

   Toast the whole cumin seeds for 30 seconds.

   Kreuzkümmelsamen
4. 4

   Schritt 4. Sear the beef

   Heat the avocado oil in a large pot over medium high heat. Sear the beef until nicely browned on all sides. Remove and set aside.

   RinderschulterAvocadoöl
5. 5

   Schritt 5. Blend the sauce

   Blend the softened chiles, tomatoes, onion, garlic, toasted cumin, oregano, cinnamon, cloves, apple cider vinegar and 1 cup beef broth until smooth. Strain through a fine mesh strainer for a smoother consommé.

   Rinderbrühe1 Tasse von 4.5 TasseGuajillo-ChiliDried chile pasilla anchoChiliEiertomateZwiebelKnoblauchKreuzkümmelsamenZimtGewürznelkeApfelessig
6. 6

   Schritt 6. Cook the sauce

   5 Min.

   Pour the sauce into the same pot and cook for about 5 minutes, scraping up the browned bits from the bottom.

   Rinderbrühe
7. 7

   Schritt 7. Add the beef back

   Add the beef back in with the bay leaves. Add another 1 1/2–2 cups beef broth, or enough to mostly cover the meat.

   RinderschulterLorbeerblattRinderbrühe1.8 Tasse von 4.5 Tasse
8. 8

   Schritt 8. Simmer the birria

   2 Std. 45 Min.

   Cover and cook at a gentle simmer on low for 2 1/2–3 hours, or until the beef is fall-apart tender.

9. 9

   Schritt 9. Shred the beef

   Remove the beef and shred it in a bowl. Add enough consommé to keep the meat juicy and hydrated, then save the rest.

   Rinderschulter