Receta de Birria
Ingredients
For the Birria:
- 3 lb Chuck Roast
- 2 tbsp Vegetable Oil
- 1 large White Onion quartered
- 4 Garlic Cloves whole
- 5 Guajillo Chilies seeded, deveined
- 1 Ancho Chile seeded, deveined
- 2 tsp Kosher Salt
- 1/2 tsp black pepper fresh ground
- 1/2 tsp ground cumin
- 1 tsp dried Mexican oregano
- 2 cups beef stock hot
For serving:
- Corn Tortillas
- Queso Oaxaca
- Queso Fresco
- Crema Agria
- Pickled red onions
- Cilantro leaves
Instructions
To Prepare Birria:
- Preheat oven to 350 degrees.
- Season the Chuck Roast with salt, freshly round pepper and set aside.
- Using scissors, cut off the tops of the dried guajillo and ancho chile peppers. Cut along one side of the peppers to remove seeds. Discard seeds.
- Quarter onion, tomatoes and peeled garlic cloves, set aside.
- Heat a large, 5 quart cast iron Dutch Oven over medium high heat. Add oil and heat until just barely beginning to smoke. Sear the chuck roast on all sides until a deep mahogany color. Reduce heat.
- Add the cumin, oregano, quartered tomato, onion and cleaned chilies. Add beef stock. Bring to a boil and cover.
- Place covered dish in the oven and continue to braise for 3 hours. At the end of cooking time, the Chuck Roast should be fork tender. Remove from oven and let cool in braising liquid for 30 minutes. (see note) Remove the roast from braising liquid onto a cutting board. Cover with foil to keep warm. NOTE: This can be prepared a day in advance. Let cool completely in the braising liquid. Rewarm the beef and continue with instructions.
- Ladle the braising liquid and solids (tomato, onions, garlic, chili peppers) into a blender. Blend until smooth. Pour into a stock pot, keep warm.
- Using two forks, shred the beef into bite sized chunks. Place into a deep rimmed dish and ladle half of the sauce onto the beef.
To Assemble:
- Shred the cheese, warm the remaining sauce.
- Preheat a comal to medium heat. Warm corn tortillas until just warmed through and pliable. Stack, set aside and keep warm. Lightly oil the comal.
- Working with one tortilla at a time, quickly run the heated tortilla through the remaining sauce. Place the "sauced" tortilla on the heated, lightly oiled comal. It will sizzle! Top with three tablespoons of shredded beef and a tablespoon of shredded cheese. Fold over and continue to cook until the cheese melts. The cheese will ooze out and get deliciously toasty...this is a good thing! Remove to a warm platter and continue to assemble the tacos (as many as desired). Serve with pickled red onions, fresh cilantro, queso fresco, a drizzle of crema agria and additional birria sauce (for dunking). NOTE: Any leftover meat and sauce can be vacuum packed (separately) and frozen for up to three months.