Homemade Birria

 

Homemade Birria

Ingredients: 

8 Chiles de arbol, stems and seeds removed

5 dried guajillo chiles stems and seeds removed

2-3 ancho chiles, stems and seeds removed

5 - 6 ripe tomatoes cut in half

1 large white onion cut in 1 inch pieces

3 garlic cloves

1 tsp cumin

1 tbsp dried oregano

1 ¼ tbsp kosher salt 

½ tsp black pepper

3 tbsp apple cider vinegar (or any vinegar you may have)

¼ cup olive oil

About 2 lb of chuck roast, cut into large chunks

2 bay leaves

2 cups beef stock

1 cup of water 

Garnish: dice white onion, chopped cilantro, and lime wedges

Directions: 

Start by toasting 8 chiles de arbol, 5 dried guajillo chiles, and 2-3 ancho chiles on a cast iron pan; do not walk away during this process because they will burn easily. Once you smell the chiles, take them out of the pan. Next, cover the chiles completely with boiling water and set aside. Next we are going to char 5-6 ripe tomatoes, 1 large white onion, and 3 garlic cloves. You can use your cast iron for this or another skillet. You will dry roast the vegetables, so no oil is needed. Once the vegetables are browned, add them to a blender along with the softened chiles, 1 tsp cumin, 1 tbsp dried oregano, ½ tsp black pepper, 1 ¼ tbsp kosher salt and 3 tbsp apple cider vinegar. Blend until very smooth. 

In a dutch oven add ¼ cup olive oil and heat over medium heat. Add the sauce and cook for about 10 minutes, stirring constantly. Now add 2 lb of chuck roast along with 2 bay leaves, 2 cups beef stock and 1 cup of water. Bring it up to a boil, then reduce the heat so that it is simmering. Let it cook for about 2 hours. 

Prepare your garnish while the meat is cooking. Once cooked, remove the meat from the consume and shred it with two forks, or use your hands once it is cooled off. 

You can serve the birria in a bowl with the garnish. Next week we will use the leftovers to make birria tacos! Enjoy!