Birria Beef

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the beef dry with a paper towel and season all over with the salt and pepper.

Step 2

Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches as needed, add the chuck and cook, turning, until browned on all sides, about 15-18 minutes total. Transfer to a plate.

Step 3

Add the onion to the Dutch oven and cook over medium heat until browned, about 4 minutes. Add the garlic and toss until fragrant, about 1 more minute. Add the cinnamon, oregano, cumin, bay leaves, and ginger to the pan, cook for 1 minute, or until fragrant.

Step 4

Add the beef stock and vinegar, using a wooden spoon to scrape any browned bits from the bottom. Remove the pot from heat and allow ingredients to cool slightly.

Step 5

Add can of Chipotles Chillis and the tomatoes to the sauce. Use an immersion blender to blend the sauce until smooth, directly in the pan. (Alternatively, transfer 2 cups of the sauce to the base of a blender, let cool briefly, blend until nearly smooth, and then return the sauce to the pan.) Actual Blender works best to make the Birria Consomé,

Step 6

Return the beef to the Dutch oven. Cover and cook on simmer until beef is tender and can be pulled apart easily with a fork, about 2 1/2 - 3hours.

Step 7

Using 2 forks, shred the beef, discarding any large pieces of fat.

Step 8

Serve the beef with the remaining broth in bowls garnished with chopped onion and cilantro, in warm tortillas, in tacos, as a filling for quesadillas, or try Birria Ramen!