Slow cooked Mexican beef stew with ancho and guajillo peppers, onion, tomatoes and jalapeño.
https://gypsyplate.com/birria/#recipe-card
Dry toast and rehydrate the chilis by cutting the stems off and make a slit along the side to open them, discard the seeds. Dry toast them in a hot pan for 1-2 minutes, be mindful not to burn them. Put them in a bowl, pour in a cup of hot water, and let it sit for 20 minutes.
Heat oil and sauté onion, garlic and tomato together until softened. Transfer veggies to a blender.
In the blender, combine veggie mixture with rehydrated chilis, spices, apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend the mixture until completely smooth.
Cut chuck roast into large chunks and generously season it with salt and pepper. Sear the meat before putting in the stew. Heat oil in the stew pot and brown meat on all sides.
In a big stew pot, combine the meat with the Birria sauce. Add 4 cups of beef broth. Cover and cook over low heat on the stovetop for 4 to 6 hours, or until meat is completely tender. Stir every 20 minutes or so.
Once ready, you can cut or shred the beef as desired. Taste and adjust the seasonings.
Serve in bowls garnished with lots of toppings and a side of warm Sonora Tortillas.
Ingredients
Directions
Dry toast and rehydrate the chilis by cutting the stems off and make a slit along the side to open them, discard the seeds. Dry toast them in a hot pan for 1-2 minutes, be mindful not to burn them. Put them in a bowl, pour in a cup of hot water, and let it sit for 20 minutes.
Heat oil and sauté onion, garlic and tomato together until softened. Transfer veggies to a blender.
In the blender, combine veggie mixture with rehydrated chilis, spices, apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend the mixture until completely smooth.
Cut chuck roast into large chunks and generously season it with salt and pepper. Sear the meat before putting in the stew. Heat oil in the stew pot and brown meat on all sides.
In a big stew pot, combine the meat with the Birria sauce. Add 4 cups of beef broth. Cover and cook over low heat on the stovetop for 4 to 6 hours, or until meat is completely tender. Stir every 20 minutes or so.
Once ready, you can cut or shred the beef as desired. Taste and adjust the seasonings.
Serve in bowls garnished with lots of toppings and a side of warm Sonora Tortillas.
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