Beef Birria
Ingredients
- 1 (2 1/2 pound) beef chuck
- 3 (8 ounce) beef short ribs
- 4 teaspoons kosher salt
- 2 teaspoons dried Mexican oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 7 dried guajillo chilies
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 6 cloves garlic, peeled
- 1 (1 inch) piece fresh ginger, thinly sliced
- 3 large tomatoes, cored and chopped
- 2 cups water
- 4 cups chicken broth
- ¼ cup white vinegar
- 3 bay leaves
- 1 tablespoon honey
- 2 tablespoons finely diced white onion
- 1 tablespoon chopped fresh cilantro
- 1 medium lime, sliced
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Instructions
- Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone.
- Place beef chuck and short ribs into a soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until meat is evenly coated with spices, 2 to 3 minutes. Cover and keep in the refrigerator for at least 6 hours to overnight.
- Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard.
- Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss in hot oil, about 30 seconds. Add onion, garlic, and ginger; toss to combine. Add tomatoes and water; bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes.
- Turn off heat and use an immersion blender to purée mixture as smooth as possible, or use a countertop blender, working in batches as needed.
- Remove the soup pot with meat from the refrigerator. Strain puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot.
- Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, until meat is fall-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.
- To serve, place a few chunks of beef into a soup bowl and spoon some cooking liquid on the top. Sprinkle with some white onion and cilantro; squeeze lime juice over the top.
Source
Original recipe: View Original