Birria
Directions
- 1Cut 5 lbs of boneless chuck roast into 3-inch pieces.
- 2Boil in 8 cups of water with ½ white onion, 1 head of garlic, 1-2 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, 6-8 Arbol chiles (optional), and 6 garlic cloves for 2-3 minutes until fragrant.
- 4Transfer the peppers and garlic to a blender with 6-8 peppercorns, 5 whole cloves, 2 cups of water, and the onion and garlic from the pot.
- 5Blend until smooth and strain into the pot with the beef.
- 6Discard pulp, add 1 tsp oregano, 1/2 tsp thyme, 1/2 Tbsp cumin, and 2-3 Tbsp beef bouillon.
- 7Cover and simmer on low heat for 2 hours, or until meat is tender.
- 8Dip a tortilla in the birria, place it on a skillet, and add cheese, cilantro, onion, beef, and more cheese.
- 9Fry over low heat until cheese is melted.
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
- 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
- 0 Cheese
- 0 Cilantro
- 0 Onion
Equipment
knifepotblenderstrainerskillet
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