Beef Birria
Beef Birria is a twist on a classic Birria recipe. This recipe is made with beef instead of the traditional lamb. Loaded with rich chiles and spices stewed slowly to infuse and deepen the flavors. This Beef Birria can be served with warm tortillas, and rice, or eaten as a stew, and more.
Servings 8 Servings
Ingredients
- 4 ancho chiles
- 4 guajillo chiles
- 2 Tablespoons vegetable oil
- 3 cups water
- 1 large onion cut into large chunks
- 8 garlic cloves peeled and lightly smashed
- 2 cups beef broth
- 1 teaspoon ground cinnamon
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 1 1/2 tablespoons salt
- 1 14.5 oz can diced tomatoes
- 2 bay leaves
- 5 pounds chuck roast cut into large pieces
- 1/4 cup apple cider vinegar
Instructions
- Cut the chilis open and remove the seeds and stems. Heat the oil in a pan and lightly fry the chilis.
- Boil the water. Turn off the water and add the fried chilis to the water and allow to stand for 15 minutes. Reserve the water.
- Add the onion and garlic to the oil and saute for 4 minutes.
- Place the onions, garlic, chilis, beef broth, cinnamon, oregano, cumin, ginger, thyme, marjoram, salt and tomatoes to a blender. Blend till very smooth.
- Pour the chili sauce into a sieve that is over a bowl. Using a spatula, press out all the sauce, leaving only the pulp. Throw away the pulp.
- Place the roast in a pan and pour the sauce over the meat. Stir in the vinegar and bay leaves.
- Allow the meat to marinate in the refrigerator for at least one hour or overnight.
- Place a lid on the pan and cook over medium low (4) heat for 3 hours. Stir occasionally. If the broth gets too low or too thick, add some of the chili water.