Beef Birria

INGREDIENTS

• 5 lbs beef chuck roast, sliced into 5 equal parts
• 1 ½ large white onions sliced in half
• 1 head garlic
• 18 cups water
• TT salt
• 7-8 chile Guajillo or California (remove stems and seeds)
• 6 Chile de árbol (optional)
• 4 large Roma tomatoes
• 1 ½“ piece Mexican canela (cinnamon stick)
• 4 whole cloves
• 1 tsp thyme
• 1 tsp Mexican oregano
• 1/2 tsp marjoram
• 1/2 tsp cumin seeds
• 1/2 tsp peppercorns
• 2 bay leaves

DIRECTIONS

STEP 1
In large pot add beef, 1 onion, 1/2 of the head of garlic, 18 cups
water and salt to taste. Bring to boil. Skim oil off the top as needed. Reduce heat, cover and continue cooking until the meat is tender, about 2 hours.

STEP 2
In a separate pot, add the dried chiles, remaining onion, 4-6 cloves of remaining garlic, and tomatoes, cinnamon, cloves, thyme, oregano, marjoram, cumin seeds and peppercorns. Cover with water and bring to light boil at medium heat.
Reduce heat and continue cooking for 10-12 minutes. Let sit for 10 minutes to cool.

STEP 3
Using a wire mesh strainer, strain out 1/2 of the liquid from pot with tomatoes. Transfer all ingredients including all spices that are in the strainer to a blender or use immersion blender directly in pan. Add two cups of the beef broth, cooked onions and garlic from the cooked beef to the blender. Cover tightly and blend on high until smooth. Let sauce settle and then blend on high again for 40-50 seconds.

STEP 4
Using a fine wire strainer, strain the sauce from blender directly into the pot with beef. Add the bay leaves. Cook partially covered for 1 ½ to 2 more hours or until the beef shreds apart easily. Add salt along the way to taste.

NOTES
You can serve the birria two ways. Serve in bowls with plenty of consomé. Garnish with onion, cilantro, lime and spicy red salsa. Or you can prepare crispy birria tacos or quesadillas and serve the consomé on the side for dipping