Birria
Directions
- 1Cut 5 lbs of boneless chuck roast into 3-inch pieces.
- 2Boil 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.
- 3In 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.
- 4Transfer the toasted peppers and garlic to a blender with 6-8 peppercorns, 5 whole cloves, and 2 cups of water; blend until smooth.
- 5Add the onion and garlic from the pot to the blender and blend again.
- 6Strain the sauce into the pot with the beef.
- 7Discard the pulp. Add 1 tsp oregano, ½ tsp thyme, ½ tbsp cumin, and 2-3 tbsp beef bouillon to the pot.
- 8Cover and simmer on low heat for 2 hours, or until the meat is tender.
- 9Serve the Birria as a stew or in tacos.
Ingredients
- 5 lbs Chuck Roast
- 8 cups Water
- 0.5 Head White Onion
- 1 Head Garlic
- 2 Tbsp Salt
- 4 Bay Leaves
- 12 NM Chili Pods or Guajillo
- 3 Ancho Chiles Peppers
- 8 Chile de Arbol
- 6 Garlic Cloves
- 8 Peppercorns
- 5 Whole Cloves
- 2 cups Water
- 1 tsp Oregano
- 0.5 tsp Thyme
- 0.5 Tbsp Cumin
- 3 Tbsp Beef Bouillon
Equipment
knifepotpanblenderstrainerskillet
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