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Collection: Main Dishes
Recipe By: mkpedigo
Birria
Ingredients
- 5 lbs. chuck roast
- 8 cups water
- 1/2 onion
- 1 head garlic
- 1-2 tbs. salt
- 4 bay leaves
- 10-12 New Mexico chili pods
- 3 ancho peppers
- 6 garlic cloves
- Oil
- 6-8 peppercorns
- 5 whole cloves
- 2 cups water
- 1 tsp. Oregano
- 1/2 tsp. Thyme
- 1/2 tbs. Cumin
- 2-3 tbs. beef bouillon
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Directions
- Cut the roast into large chunks and boil in 8 cups of water with onion, garlic, salt and bay leaves. Boil over medium-high heat for one hour, skimming the fat from the water with a spoon.
- In a separate pan heat oil and add chili pods, peppers and garlic. Sauté a few minutes until fragrant. Transfer to blender.
- Add peppercorns, cloves and 2 cups water. Add onions and garlic from beef boil. Blend until smooth. Strain into pot with beef.
- Discard pulp and add seasonings: oregano, thyme, cumin and beef bouillon
- Cover and simmer on low heat for 2 hours or until beef is tender.
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