Serves 1
Directions
- 1Season the chuck roast with steak seasoning and smoked paprika.
- 2Sear the chuck roast on all sides and set aside.
- 3Add sliced one onion, one tomato, and five cloves of garlic to the pan.
- 4Add one teaspoon of peppercorn and half a teaspoon of cumin seeds.
- 5Cook for three to four minutes until translucent and fragrant.
- 6Remove the stems and seeds of three guajillo peppers, one chile ancho, two chiles de árbol, and three dried chipotle peppers.
- 7Add all your dried peppers to the pan.
- 8Deglaze with your favorite brew.
- 9Add two cups of beef broth.
- 10Heat up to soften your peppers.
- 11Once cooled, transfer to a blender and blend until completely smooth.
- 12Put your chuck roast back in the pan.
- 13Add a quart and a half of beef stock and two cups of your red sauce.
- 14Cover and simmer until your chuck roast is soft and tender and easily breaks apart.
- 15Keep it moist with some consommé.
- 16Use some of that birria oil to toast both sides of your bread.
- 17Begin to assemble your birria grilled cheese sandwich.
Ingredients
- 5 pound chuck roast
- steak seasoning
- smoked paprika
- 1 onion
- 1 tomato
- 5 garlic cloves
- 1 teaspoon peppercorn
- 0.5 teaspoon cumin seeds
- 3 guajillo peppers
- 1 chile ancho
- 2 chiles de árbol
- 3 dried chipotle peppers
- Modelo beer
- 2 cups beef broth
- 1.5 quart beef stock
- 2 cups red sauce
- bread slices
- shredded cheese
- chopped onion
- chopped cilantro
- lime
Equipment
traypanwooden spoonblendertongs
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