Birria

3 mins
Serves 1
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Directions

  1. 1Cut 5 lbs of boneless chuck roast into 3-inch pieces.
  2. 2Cut 5 lbs of boneless chuck roast into 3-inch pieces.
  3. 3Cut 5 lbs of boneless chuck roast into 3-inch pieces.
  4. 4Boil the meat in 8 cups of water with ½ white onion, 1 head of garlic, 2 tbsp salt, and 4 bay leaves for 1 hour over medium-high heat, skimming off the fat.
  5. 5Boil the meat in 8 cups of water with ½ white onion, 1 head of garlic, 2 tbsp salt, and 4 bay leaves for 1 hour over medium-high heat, skimming off the fat.
  6. 6Boil the meat in 8 cups of water with ½ white onion, 1 head of garlic, 2 tbsp salt, and 4 bay leaves for 1 hour over medium-high heat, skimming off the fat.
  7. 7In a separate pan, lightly toast 10-12 NM Chili Pods or Guajillo, 3 Ancho Chiles Peppers, 6-8 Arbol Chiles (optional), and 6 garlic cloves for 2-3 minutes.
  8. 8In a separate pan, lightly toast 10-12 NM Chili Pods or Guajillo, 3 Ancho Chiles Peppers, 6-8 Arbol Chiles (optional), and 6 garlic cloves for 2-3 minutes.
  9. 9In a separate pan, lightly toast 10-12 NM Chili Pods or Guajillo, 3 Ancho Chiles Peppers, 6-8 Arbol Chiles (optional), and 6 garlic cloves for 2-3 minutes.
  10. 10Transfer the toasted peppers and garlic to a blender with 6-8 peppercorns, 5 whole cloves, and 2 cups of water; blend until smooth.
  11. 11Transfer the toasted peppers and garlic to a blender with 6-8 peppercorns, 5 whole cloves, and 2 cups of water; blend until smooth.
  12. 12Transfer the toasted peppers and garlic to a blender with 6-8 peppercorns, 5 whole cloves, and 2 cups of water; blend until smooth.
  13. 13Add the onion and garlic from the pot to the blender and blend again.
  14. 14Add the onion and garlic from the pot to the blender and blend again.
  15. 15Add the onion and garlic from the pot to the blender and blend again.
  16. 16Strain the sauce into the pot with the beef.
  17. 17Strain the sauce into the pot with the beef.
  18. 18Strain the sauce into the pot with the beef.
  19. 19Discard the pulp. Add 1 tsp oregano, ½ tsp thyme, ½ tbsp cumin, and 2-3 tbsp beef bouillon to the pot.
  20. 20Discard the pulp. Add 1 tsp oregano, ½ tsp thyme, ½ tbsp cumin, and 2-3 tbsp beef bouillon to the pot.
  21. 21Discard the pulp. Add 1 tsp oregano, ½ tsp thyme, ½ tbsp cumin, and 2-3 tbsp beef bouillon to the pot.
  22. 22Cover and simmer on low heat for 2 hours, or until the meat is tender.
  23. 23Cover and simmer on low heat for 2 hours, or until the meat is tender.
  24. 24Cover and simmer on low heat for 2 hours, or until the meat is tender.
  25. 25Serve the Birria as a stew or in tacos.
  26. 26Serve the Birria as a stew or in tacos.
  27. 27Serve the Birria as a stew or in tacos.

Ingredients

  • 5 lbs Chuck Roast
  • 5 lbs Chuck Roast
  • 5 lbs Chuck Roast
  • 8 cups Water
  • 8 cups Water
  • 8 cups Water
  • 0.5 Head White Onion
  • 0.5 Head White Onion
  • 0.5 Head White Onion
  • 1 Head Garlic
  • 1 Head Garlic
  • 1 Head Garlic
  • 2 Tbsp Salt
  • 2 Tbsp Salt
  • 2 Tbsp Salt
  • 4 Bay Leaves
  • 4 Bay Leaves
  • 4 Bay Leaves
  • 12 NM Chili Pods or Guajillo
  • 12 NM Chili Pods or Guajillo
  • 12 NM Chili Pods or Guajillo
  • 3 Ancho Chiles Peppers
  • 3 Ancho Chiles Peppers
  • 3 Ancho Chiles Peppers
  • 8 Chile de Arbol
  • 8 Chile de Arbol
  • 8 Chile de Arbol
  • 6 Garlic Cloves
  • 6 Garlic Cloves
  • 6 Garlic Cloves
  • 8 Peppercorns
  • 8 Peppercorns
  • 8 Peppercorns
  • 5 Whole Cloves
  • 5 Whole Cloves
  • 5 Whole Cloves
  • 2 cups Water
  • 2 cups Water
  • 2 cups Water
  • 1 tsp Oregano
  • 1 tsp Oregano
  • 1 tsp Oregano
  • 0.5 tsp Thyme
  • 0.5 tsp Thyme
  • 0.5 tsp Thyme
  • 0.5 Tbsp Cumin
  • 0.5 Tbsp Cumin
  • 0.5 Tbsp Cumin
  • 3 Tbsp Beef Bouillon
  • 3 Tbsp Beef Bouillon
  • 3 Tbsp Beef Bouillon

Equipment

knifepotpanblenderstrainerskillet