Saucepan@saucepan · Shared this recipeFollowMexican · dinnerAuthentic Mexican BirriaA traditional Mexican beef stew simmered in a rich red chile consomé, served as a stew or in tacos.total4 hr 15 minprep15 mincook4 hrservings8Original recipe on isabeleats.comKeep this recipeAdd a copy of Authentic Mexican Birria to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings4 lb chuck roast, cut into large 4-inch chunks0.5 tbsp kosher salt, plus more to taste0.5 tbsp black pepper1.5 tbsp olive oil12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz, )5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz, )5 árbol chiles, rinsed and stemmed (about 0.1 oz, )2 large Roma tomatoes0.5 medium yellow onion1 4-inch Mexican cinnamon stick*3 bay leaves0.5 tsp whole black peppercornswater, as needed2 cup beef broth0.25 cup distilled white vinegar5 clove garlic1 tsp ground cumin1 tsp dried Mexican oregano*0.5 tsp ground clovesStepsClear checksTap an ingredient or step to check it off.1Step 1: Generously season the meat with salt and pepper on all sides, and heat the olive oil in a large pot or Dutch oven over medium-high heat.2Step 2: Working in 2 batches, add the meat and sear on all sides until browned. Remove the pot from the heat, add the seared meat back into the pot, and set aside.3Step 3: While the meat is searing, add the guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot. Cover completely with water and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 10 minutes.4Step 4: Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender.5Step 5: Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, and cloves. Blend on high for a few minutes until completely smooth. (You may have to do this in 2 batches if your blender isn’t big enough.)6Step 6: Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind.7Step 7: Stir the meat and chile sauce together to combine and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 3 to 3 ½ hours until the meat is fall-apart tender. If the meat isn’t tender after that time, keep simmering and check every 30 minutes. Taste the consomé and season with more salt as needed.8Step 8: Transfer the meat to a large bowl and shred it with 2 forks. Add the meat back into the consomé and serve as a stew in bowls with diced onion and chopped cilantro or as tacos in corn tortillas with shredded Oaxaca cheese, cilantro, and diced onions.getsaucepan.com/r/2f64b1cd-3ef8-4e59-8f9b-52702c280021 · Original: https://www.isabeleats.com/authentic-birria/
