Mexican Birria (Print Version)
# Ingredients:
01 -
4-5 pounds chuck roast, cut in 4-inch chunks.
02 -
½ tablespoon kosher salt.
03 -
½ tablespoon black pepper.
04 -
1½ tablespoon olive oil.
05 -
12 guajillo chiles, cleaned (2.5 oz).
06 -
5 ancho chiles, cleaned (2 oz).
07 -
5 árbol chiles, stemmed (0.1 oz).
08 -
2 large Roma tomatoes.
09 -
½ medium yellow onion.
10 -
1 4-inch Mexican cinnamon stick.
11 -
3 bay leaves.
12 -
½ teaspoon whole peppercorns.
13 -
2 cups beef broth.
14 -
¼ cup white vinegar.
15 -
5 cloves garlic.
16 -
1 teaspoon ground cumin.
17 -
1 teaspoon Mexican oregano.
18 -
½ teaspoon ground cloves.
# Instructions:
01 -
Season meat with salt and pepper.
02 -
Heat oil in pot over medium-high. Brown meat in batches until seared.
03 -
Boil chiles, tomatoes, onion, spices in water 10 minutes.
04 -
Blend softened ingredients with cooking water, broth, vinegar, garlic and spices.
05 -
Strain sauce into pot with meat.
06 -
Boil, reduce heat, simmer covered 3-3½ hours until tender.
07 -
Shred meat, return to sauce. Serve as stew or tacos.
# Notes:
01 -
Can use regular cinnamon/oregano.
02 -
Adjust heat with árbol chiles.
03 -
Works in Instant Pot or slow cooker.