Smoked Birria de Res
Directions
- 1Cut chuck roast into large chunks and season generously on all sides with Traeger anything rub.
- 2Smoke the meat at 250 degrees Fahrenheit until it hits an internal temperature of 165 degrees.
- 3Deseed the chile anchos, guajillos, and arbol peppers, then place them in a pot with the tomatoes, onion, and garlic cloves. Cover with water and boil.
- 4Place the boiled ingredients into a blender along with two cups of water, cumin, thyme, oregano, clove, peppercorns, cinnamon, and beef bouillon. Blend until smooth.
- 5Add the smoked meat to a large pot. Pour in the blended sauce, beef broth, and a little extra water to rinse the blender. Add additional beef bouillon and bay leaves.
- 6Cover the pot and let simmer until the meat is tender and easily shredded.
- 7Remove the meat from the pot and shred it.
Ingredients
- 7 lbs chuck roast
- to taste Traeger anything rub
- 4 whole chile ancho
- 12 whole chile guajillo
- few whole chile árbol (optional)
- 4 whole tomato
- 1 whole onion
- 12 clove garlic
- 2 tsp cumin
- 1/2 tsp clove
- 1/2 tsp cinnamon
- 1 tsp thyme
- 2 tsp oregano
- 2 tsp black peppercorn
- to taste beef bouillon
- 2 whole bay leaf
- 4 cup beef broth
- 2 cup water
Equipment
smokerpotblender
Tips
- Chile árbol are optional and add a little heat.
- This shredded meat can be used for quesabirria tacos, birria ramen, or served with rice and beans.
