Mexican Birria

210 mins
Serves 1
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Directions

  1. 1Season beef chuck roast with salt and pepper, then sear it in a hot pan until browned.
  2. 2Season beef chuck roast with salt and pepper, then sear it in a hot pan until browned.
  3. 3Season beef chuck roast with salt and pepper, then sear it in a hot pan until browned.
  4. 4In a different pot, add in some guajillo, ancho and arbol chiles, along with an onion, tomatoes, Mexican cinnamon, bay leaves, and black peppercorns.
  5. 5In a different pot, add in some guajillo, ancho and arbol chiles, along with an onion, tomatoes, Mexican cinnamon, bay leaves, and black peppercorns.
  6. 6In a different pot, add in some guajillo, ancho and arbol chiles, along with an onion, tomatoes, Mexican cinnamon, bay leaves, and black peppercorns.
  7. 7Cover everything with water and boil to soften the chilis.
  8. 8Cover everything with water and boil to soften the chilis.
  9. 9Cover everything with water and boil to soften the chilis.
  10. 10Transfer everything to a blender, add in some garlic, spices, and vinegar and blend until smooth.
  11. 11Transfer everything to a blender, add in some garlic, spices, and vinegar and blend until smooth.
  12. 12Transfer everything to a blender, add in some garlic, spices, and vinegar and blend until smooth.
  13. 13Pour the sauce through a fine mesh strainer to remove any solids.
  14. 14Pour the sauce through a fine mesh strainer to remove any solids.
  15. 15Pour the sauce through a fine mesh strainer to remove any solids.
  16. 16Add the sauce to the seared beef.
  17. 17Add the sauce to the seared beef.
  18. 18Add the sauce to the seared beef.
  19. 19Cover and cook for three and a half hours.
  20. 20Cover and cook for three and a half hours.
  21. 21Cover and cook for three and a half hours.
  22. 22Remove the beef from the pot and shred it before adding it back in.
  23. 23Remove the beef from the pot and shred it before adding it back in.
  24. 24Remove the beef from the pot and shred it before adding it back in.
  25. 25Remove the top layer of fat in the consomé with a spoon.
  26. 26Remove the top layer of fat in the consomé with a spoon.
  27. 27Remove the top layer of fat in the consomé with a spoon.
  28. 28Serve with diced white onion and cilantro.
  29. 29Serve with diced white onion and cilantro.
  30. 30Serve with diced white onion and cilantro.

Ingredients

  • 4 pieces beef chuck roast
  • 4 pieces beef chuck roast
  • 4 pieces beef chuck roast
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 6 pieces ancho chiles
  • 6 pieces ancho chiles
  • 6 pieces ancho chiles
  • 4 pieces guajillo chiles
  • 4 pieces guajillo chiles
  • 4 pieces guajillo chiles
  • 2 pieces arbol chiles
  • 2 pieces arbol chiles
  • 2 pieces arbol chiles
  • 1 medium onion
  • 1 medium onion
  • 1 medium onion
  • 2 medium tomatoes
  • 2 medium tomatoes
  • 2 medium tomatoes
  • 1 stick Mexican cinnamon
  • 1 stick Mexican cinnamon
  • 1 stick Mexican cinnamon
  • 2 pieces bay leaves
  • 2 pieces bay leaves
  • 2 pieces bay leaves
  • 10 pieces black peppercorns
  • 10 pieces black peppercorns
  • 10 pieces black peppercorns
  • 6 cups water
  • 6 cups water
  • 6 cups water
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 1 tablespoon cumin
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon smoked paprika
  • 2 tablespoons vinegar
  • 2 tablespoons vinegar
  • 2 tablespoons vinegar
  • 1 cup diced white onion
  • 1 cup diced white onion
  • 1 cup diced white onion
  • 1 cup cilantro
  • 1 cup cilantro
  • 1 cup cilantro

Equipment

large pottongsblenderfine-mesh strainer