Beef Birria

Étapes9

1. 1

   Étape 1. Prep the chuck roast

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

   paleron de bœufsel kasherpoivre noir
2. 2

   Étape 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.

   piment guajilloDried chile pasilla anchopiment
3. 3

   Étape 3. Toast the cumin

   30s

   Toast the whole cumin seeds for 30 seconds.

4. 4

   Étape 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.

   paleron de bœufhuile d'avocat
5. 5

   Étape 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.

   bouillon de bœuf1 tasse de 4.5 tassepiment guajilloDried chile pasilla anchopimenttomate olivetteoignonailorigancannelleclou de giroflevinaigre de cidre
6. 6

   Étape 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.

   bouillon de bœuf
7. 7

   Étape 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.

   paleron de bœuffeuille de laurierbouillon de bœuf1.8 tasse de 4.5 tasse
8. 8

   Étape 8. Simmer the birria

   2 h 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

   Étape 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.

   paleron de bœuf