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

In a medium pot, add the guajillo, ancho, and pasilla chiles, 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

Discard the bones, shred the meat, and stir it back into the consommé. Taste and add salt if needed.

Step 9

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