DirectionsStep1Generously season the meat with salt and pepper on all sides, and heat the olive oil in a large pot or Dutch oven over medium-high heat.Step2Working in 2 batches, add the meat and sear on all sides until browned. Remove the pot from the heat, add the seared meat back into the pot, and set aside.Step3While the meat is searing, add the guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot. Cover completely with water and bring to a boil o…Step4Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender.Step5Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, and cloves. Blend on high for a few minutes until completely smooth. (You may have to do this in 2 batches if your blende…Step6Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind.Step7Stir the meat and chile sauce together to combine and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 3 to 3 1⁄2 hours until the meat is fall-apart tender.Step8Transfer the meat to a large bowl and shred it with 2 forks. Add the meat back into the consomé and serve as a stew in bowls with diced onion and chopped cilantro or as tacos in corn tortillas with shredded Oaxaca che…IngredientsIngredients5 poundsChuck Roast (cut into large 4-inch chunks)½ tablespoonKosher Salt½ tablespoonBlack Pepper1 ½ tablespoonsOlive Oil12 Guajillo Chiles (rinsed, stemmed, and seeded, about 2.5 oz)5 Ancho Chiles (rinsed, stemmed, and seeded, about 2 oz)5 Arbol Chiles (rinsed and stemmed, about 0.1 oz)2 Large Roma Tomatoes½ Medium Yellow Onionadd inchesMexican Cinnamon Stick3 Bay Leaves½ teaspoonWhole Black Peppercornsadd Water (as needed)2 cupsBeef Broth¼ cupDistilled White Vinegar5 clovesGarlic1 teaspoonGround Cumin1 teaspoonDried Mexican Oregano½ teaspoonGround ClovesSee moreNutritionalNutritional640 Calories37 gTotal Fat196 mgCholesterol22 gCarbohydrate803 mgSodium59 gProteinFrom isabeleats.comRecipeDirectionsIngredientsNutritionalExplore furtherHow to Make Homemade Birria: Authentic Birria de Res …masterclass.comBirria de Res Recipe (Beef Birria) Mexican Pleasemexicanplease.comJalisco-style Birria - Pati Jinichpatijinich.comAuthentic Mexican Birria Recipe (3 Methods) - My Latina …mylatinatable.comAuthentic Quesabirria Recipe (Birria Tacos) - My Latina Tablemylatinatable.comRecommended to you based on what's popular • Feedback
Authentic Mexican Birria Recipe
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WEBMar 9, 2022 · Set the beef into the Dutch oven and add water to barely cover the beef. Bring to a boil, then turn the heat down and simmer for 4-5 hours or until the beef shreds …
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WEBMar 30, 2024 · Prep the chicken: Preheat the oven to 350ºF. Season the chicken thighs with salt, pepper, garlic powder and onion powder on …
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WEBJun 4, 2017 · Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow the meat to absorb the flavors …
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WEBMar 19, 2024 · Cut open the dried chiles with scissors and remove the seeds. Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside. Add the chiles …
WEBDec 27, 2021 · Cover with hot water and steep 20 minutes, or until softened. Cook the Onions, Tomatoes and Garlic. While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the …
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WEBMay 5, 2022 · For slow cooker: Cook on low heat for 6-8 hours or high for 4-5 hours; shred meat and return to pot. Go ahead and serve or allow to cook another hour. For Instant Pot: Close the lid and pressure valve and …
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WEBOct 30, 2023 · Bring the mixture to a boil, cover, and boil for 10 minutes. Sear the beef: Season each piece of the chuck roast generously on all sides with salt and pepper. Heat olive oil in a large pot over medium …
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WEBOct 12, 2023 · In the mixing bowl, add onionstomatoes, garlic, vinegar, cumin, oregano, cinnamon, and salt and pepper. Stir well to combine and pour over the beef in the Instant Pot. Seal the Instant Pot and cook on …
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WEBMay 1, 2024 · Dutch oven: Sear the chicken on both sides for 1-2 minutes. After searing the chicken, add the birria sauce. Bring it to a simmer on low. Cover and cook for 25-30 minutes for boneless and 40-50 minutes for …
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WEBOct 18, 2023 · 5 medium cloves garlic. 4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes. Kosher salt and freshly ground black pepper. 1 …
WEBApr 22, 2024 · Marinate in the refrigerator for at least 4 hours, or preferably overnight. Preheat the oven to 325°F (163°C). Transfer the marinated beef and marinade to a large Dutch oven or roasting pan. Cover with a lid or …
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WEBApr 11, 2024 · Blend on high for 1 to 2 minutes, until completely smooth. Slow cook the birria. Place the beef chunks in the slow cooker. Pour the birria sauce on top, and add the bay leaves. Use tongs to gently mix it …
WEBApr 22, 2022 · Roughly chop 1 onion and peel 6 garlic cloves. Add a glug of oil to a skillet on medium heat and saute the onions and whole garlic cloves. Once the onion has softened and lightly browned you can add this …
WEBMay 24, 2022 · Make chile sauce: Add tomatoes and onion to a large stock pot (at least 5.5qt pot of bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices …
WEBMar 21, 2023 · Turn off the heat and let them rest in the water to hydrate. In a medium pot, add 1 tablespoon oil and heat over medium-high heat. Add the onion and saute for 1 minute. Then add the tomato. Saute for a few …