Beef Birria (Chuck + Short Rib)

Rich, slow-cooked beef birria made with chuck roast and short ribs in a blended chile-tomato consommé. Serve as a stew or as tacos with broth for dipping.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season the chuck roast and short ribs on all sides with the kosher salt and black pepper.

Step 2

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, sear the meat on all sides until browned.

Step 3

Transfer the seared meat to the crock pot.

Step 4

Toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for about 20 to 30 seconds per side, just until fragrant and pliable. Don't let them scorch or they turn bitter. Then add the toasted chiles to a medium pot with the Roma tomatoes, onion, cinnamon stick, bay leaves, and peppercorns. Cover with water, bring to a boil, then reduce heat, cover, and cook 10 minutes until the chiles are soft.

Step 5

Transfer the softened chiles and aromatics to a blender. Add 1 cup of the chile cooking water, beef broth, white vinegar, garlic, cumin,oregano, cloves, chipotles in adobo, and 1 teaspoon adobo sauce. Blend until completely smooth.

Step 6

Strain the sauce into the crock pot over the meat. Add a splash more broth only if the meat is not mostly covered.

Step 7

Cook on Low for 7 to 8 hours, until the chuck shreds easily and the short rib falls off the bone.

Step 8

Remove the meat, discard the bones, and shred. Skim the fat off the consommé, pour the consommé into a pot, and boil it on the stove for 15 to 20 minutes to concentrate the flavor. Stir the meat back in. Taste and salt the consommé ¼ teaspoon at a time until it really pops.

Step 9

Serve as a stew with onion, cilantro, and lime, or as tacos with consommé on the side.