Name: How To Make Beef Birria
Ingredients: 3 1/2 lbs Chuck Roast, cut in 3 or 4 large chunks; 4 Short Ribs; 8 Guajillo Chiles, stems and seeds removed; 1 Spicy Hatch Chile, stem and seeds removed; 2 Arbol Chiles, stems removed; 2 Moritas; 2 Pasillas, stems and seeds removed; 2 Anchos, stems and seeds removed; 1 Onion, chopped; 1 Head of Garlic, top cut off; 1 Large Carrot, chopped; 1 tsp Cumin; 1 1/2 tsp Chile Powder; 1 tsp Mexican Oregano; 1 tsp Salt; 2 Cups Beef Broth; 6 Cups Water

Description

Beef Birria is a traditional Mexican dish from Jalisco, Mexico. You’ll often see it served as a soup with onions, cilantro and tortillas. A combination of dried chiles and spices gives this soup a warm Mexican flavor. We like to spice it up a little with some arbol and morita chiles.

Ingredients

Units Scale

3 1/2 lbs Chuck Roast, cut in 3 or 4 large chunks
4 Short Ribs
8 Guajillo Chiles, stems and seeds removed
1 Spicy Hatch Chile, stem and seeds removed
2 Arbol Chiles, stems removed
2 Moritas
2 Pasillas, stems and seeds removed
2 Anchos, stems and seeds removed
1 Onion, chopped
1 Head of Garlic, top cut off
1 Large Carrot, chopped
1 tsp Cumin
1 1/2 tsp Chile Powder
1 tsp Mexican Oregano
1 tsp Salt
2 cups Beef Broth
6 cups Water

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Instructions

Put the beef in the bottom of a large stockpot. Add the onions, carrot, garlic, cumin, chile powder, Mexican oregano, salt, beef broth and water. Bring to a boil, reduce heat and let simmer for 45 minutes.
Remove the chiles and vegetables to a blender. Set the garlic head aside to cool. Add 1 cup of the soup to the blender and blend until smooth.
Squeeze the garlic out of the bulb and into the blender. Blend to mix and then put the contents of the blender back into the stockpot. Let simmer for 3 hours.
Remove the meat from the pot and let the soup cool. Cut some meat into chunks for Beef Birria and shred some beef for Quesabirria Tacos.
Put several pieces of beef in the bottom of a soup bowl. Scatter diced onions over. Ladle some of the soup into the bowl. Garnish with diced onion and chopped cilantro. Serve with warm tortillas.