Course: stew/soupCuisine: Mexican Prep Time: 30minutes minutesCook Time: 3hours hours Servings: 8 servings Calories: 462kcal Author: Beth Pierce
Ingredients
Beef Birria
3-4 lbs beef chuck roast
1 ½ lbs short ribs
6-8 guajillo chiles stems and seeds removed
6 cloves garlic peeled
1 can 14.5 ounces fire roasted tomatoes
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon fresh ground black pepper
¼ teaspoon ground cloves
Birria Stew
1 tablespoon olive oil
1 medium yellow onion chopped
6 cups chicken broth
1 cinnamon stick
2 bay leaves
Chopped onions yellow or red
Chopped fresh cilantro
Birria Tacos
Vegetable oil
White or yellow corn tortillas
Queso quesadilla cheese or a Mexican blend cheese
Instructions
Bring a large pot of water to boil, then turn the heat off. Add the dried guajillo chiles and cover with a lid. Soak them for about 15-20 minutes or until they are soft. Drain in a colander. Cut off the stem and slit the pepper open with a sharp knife or kitchen scissors. Remove the seeds and veins.
Meanwhile, cut your chuck roast into large cubes, trimming away large portions of fat. Add the chuck roast and short ribs to a large Dutch oven or large pot.
In a food processor, add the softened peppers, garlic, fire-roasted tomatoes, chili powder, cumin, oregano, smoked paprika, salt, black pepper, and ground cloves. Pulse until blended into a smooth paste. Add the marinade to the pot with the beef and stir to coat. Cover and refrigerate for 2 hours up to overnight.
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