From muydelish.com

Authentic Beef Birria

16 servings · 30 min prep · 150 min cook

Ingredients

For the meat

• 5 ½ lbs boneless chuck roast
• 1 lb beef ribs
• 12 cups water

For the chile sauce

• 10 chiles guajillos
• 2 chile pasilla
• 5 to 6 chiles de arbol
• 1 tablespoon olive oil
• 1 large white or yellow onion, peeled and quartered
• 8 roma tomatoes, cut into quarters
• 9 garlic cloves, peeled
• ½ teaspoon dried thyme
• ½ teaspoon ground cumin
• ½ teaspoon Mexican oregano
• ½ teaspoon coriander seeds
• ½ teaspoon cloves
• ¼ teaspoon ground ginger
• 1 ½ tablespoon whole peppercorns
• 1 tablespoon allspice
• 1 small cinnamon stick
• 1 to 2 tablespoon kosher or sea salt, to taste
• 2 tablespoon apple cider vinegar
• 3 bay leaves

For serving

• warm tortillas
• fresh cilantro
• hot salsa
• lime juice

Steps

1. Prep the meat: cut into large chunks and season with a little salt. Set aside.
2. In a large stock pot, bring 12 cups water to a boil. This is where you will cook the meat.
3. Remove the stems and seeds from the 10 to 15. Rinse under 12 cups water to remove any dust. In a small pot, add the 10 chiles and enough water to cover. Boil for 5 minutes. Turn off the heat and let them rest in the water to hydrate.

   5 min

4. In a medium pot, add 1 tablespoon oil and heat over medium-high heat. Add the onion and sauté for 1 minute. Then add the tomato. Sauté for a few minutes until the tomato starts to soften.

   3 min

5. Add the 9 garlic and the spices: ½ teaspoon dried thyme, ½ teaspoon ground cumin, ½ teaspoon Mexican oregano, ½ teaspoon coriander seeds, ½ teaspoon cloves, ¼ teaspoon ground ginger, 1 ½ tablespoon whole peppercorns, 1 tablespoon allspice, and 1 small cinnamon stick. Mix to integrate all ingredients. Cook on low heat for about 3 minutes. Keep stirring to make sure it doesn't burn.

   3 min

6. To a blender, add the 10 chiles (no 12 cups water) and the cooked veggies with all of its juices. Puree in two batches to make sure it blends well.
7. Add all of the adobo to the boiling 12 cups water with the meat. Add 2 tablespoon vinegar and 3 bay leaves.
8. Cook on medium heat for 2.5 to 3 hours. When everything comes to a boil, taste for salt and add more if needed. Keep covered so the liquid does not evaporate.

   2.5 to 3 hours

9. Once cooked, shred the 1 lb beef in a bowl with two forks. Transfer the meat back to the pot.
10. Serve birria with warm tortillas, cilantro, hot salsa, and lime juice. Serve as tacos or in a bowl as a stew.

Nutrition

Per serving

kcal

390

protein

52.9 g

carbs

19.5 g

fat

10.7 g

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