Birria, usually a goat-based stew has been the rage for the last few years. It's heavily spiced, deep and rich in flavor and texture. This dish steals spices and ingredients from the birria preparation, but takes a shortened approach and uses beef. Use a larger dutch oven or stock pot that has a lid for perfect preparation.
Ingredients (serves 12-16 tacos) (3hrs prep)
2.5-3 lbs - chuck steak (bone or boneless) - chopped into 3 inch cubes (you can cut them a little smaller than in the pictures to allow for faster cooking, but the final texture will be less pulled meat and more chopped style)
1 1/2 medium Sweet white onions - Chopped
1/2 red bell bell pepper - Chopped (provides sweetness, but isn't authentic)
1/2 poblano pepper - Chopped
Garlic - 4 cloves whole
Aromatics:
3 dried guajillo peppers
4 dried chile de arbol (peppers) - **spicy**
(other dried chiles can be substituted, like pasilla, but it will change the outcome)
2 Cinnamon Sticks
4 cloves or 1/2 tsp ground cloves
3 bay leaves (optional)
Base:
4-6 cups Beef broth or water (Have extra on hand)
1 jar - 7oz tomato paste
avocado oil
Salt
Serve with
Avocados
Tomatillo-Avocado Salsa Verde https://www.lemonpantry.com/post/avocado-salsa-verde Fresh Corn Tortillas
Salt
Lime
Salt
Steps
The first step is to fry or toast the aromatics in the pot.
Set the pot to medium heat, when to temperature add 1 Tbsp of avocado oil.
Add dried guajillo peppers, dried arbol , cinnamon sticks, cloves, bay leaves and stir around for 2 minutes.
then add the chopped onions, garlic cloves, poblano peppers, add more avocado oil to make sure they saute. Allow to saute for 3 more minutes.
Add the beef and red bell peppers, and saute for 5 minutes. Flip the beef and saute for 3 more minutes.
Add 4 cups beef broth, the tomato paste, stir.
Keep the pot on medium heat, and cover.
Keep Stirring the Sauce! Periodically stir and move around the ingredients, (every 15 minutes) ensuring they don't stick to the pan.
It should take about 1.5 to 2 hours for the meat to start tenderizing. If the liquid levels are too low, add more broth or water.
Once the meat is fork tender, turn off the heat. At this point most of the onions and peppers have blended into the liquid, which should have a gravy like consistency..
After allowing to cool for 10 minutes, move the meat to a large cutting board and start breaking it down with two forks, tongs, and break down any stubborn parts with a large chef's knife or cleaver.
If you prefer a saucier meat, add some of the sauce , onions and peppers from the pan onto the cutting board and incorporate into the meat. (the pictures show a less sauced version).
Reserve some of the sauce for dipping or adding to the taco.
Set aside and prepare the tortillas.
For tortilla prep, set a non stick skillet to medium high heat.. Once warmed up, add 1 tsp of canola oil, or avocado oil, and add 2 corn tortillas. move around and flip over after 2 minutes. Once toasted, cover in a cloth. Repeat the process, adding oil as the pan dries out.
Prepare your taco station, tortillas, meat, toppings, and enjoy!
Toasted aromatics with the onions, garlic and poblano peppers .
Searing the meat.
After cooking for 2 hours, the liquid has thickened, the meat is starting to fall apart.
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