Beef Birria de Chivo
A rich and savory stew, this beef birria is slow-cooked until falling apart, then served with its flavorful consommé for dipping. A true culinary masterpiece.
240 minhardMexicandinnerhigh-proteingluten-freedairy-free
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Instructions
1. Prepare chilies: Remove stems and seeds from dried chilies. Toast them lightly in a dry pan for 30 seconds, then rehydrate in hot water for 20 minutes.
2. Sauté aromatics: In a pan, lightly char tomatoes, onion, and garlic. Set aside.
3. Blend birria paste: In a blender, combine rehydrated chilies, charred vegetables, cumin, oregano, cinnamon, cloves, bay leaves, vinegar, and 1 cup of beef broth. Blend until smooth, adding more broth if needed.
4. Cook birria: Season beef chuck liberally with salt. Sear beef in a Dutch oven until browned on all sides. Pour the blended chili sauce over the beef, add the remaining beef broth. Bring to a simmer.
5. Slow cook: Cover and cook on low heat for 3-4 hours, or until beef is fork-tender. Skim off excess fat if desired.
6. Serve: Remove bay leaves. Shred the beef in the pot. Serve the birria in bowls with its flavorful consommé. Garnish with chopped onion, cilantro, and fresh lime, and serve with warm corn tortillas for dipping.