Chefboyarnegro: Created page with ":Media:Beef_Birria3.pdf ===Ingredients=== 1 (2 1/2 pound) beef chuck 3 (8 ounce) beef short ribs 4 teaspoons kosher salt 2 teaspoons dried Mexican oregano 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves 7 dried guajillo chilies 2 tablespoons olive oil 1 large onion, roughly chopped 6 cloves garlic, peeled 1 (1 inch) piece fresh ginger, thinly sliced 3 large tomatoes, cored and chopped..."

2024-05-27T14:17:19Z

Created page with "Media:Beef_Birria3.pdf ===Ingredients=== *1 (2 1/2 pound) beef chuck *3 (8 ounce) beef short ribs *4 teaspoons kosher salt *2 teaspoons dried Mexican oregano *1 teaspoon freshly ground black pepper *1 teaspoon ground cumin *¼ teaspoon ground cinnamon *¼ teaspoon ground cloves *7 dried guajillo chilies *2 tablespoons olive oil *1 large onion, roughly chopped *6 cloves garlic, peeled *1 (1 inch) piece fresh ginger, thinly sliced *3 large tomatoes, cored and chopped..."

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[[:Media:Beef_Birria3.pdf]]
===Ingredients===
*1 (2 1/2 pound) beef chuck
*3 (8 ounce) beef short ribs
*4 teaspoons kosher salt
*2 teaspoons dried Mexican oregano
*1 teaspoon freshly ground black pepper
*1 teaspoon ground cumin
*¼ teaspoon ground cinnamon
*¼ teaspoon ground cloves
*7 dried guajillo chilies
*2 tablespoons olive oil
*1 large onion, roughly chopped
*6 cloves garlic, peeled
*1 (1 inch) piece fresh ginger, thinly sliced
*3 large tomatoes, cored and chopped
*2 cups water
*4 cups chicken broth
*¼ cup white vinegar
*3 bay leaves
*1 tablespoon honey
*2 tablespoons finely diced white onion
*1 tablespoon chopped fresh cilantro
*1 medium lime, sliced
===Directions===
#Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone.
#Place beef chuck and short ribs into a soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until meat is evenly coated with spices, 2 to 3 minutes. Cover and keep in the refrigerator for at least 6 hours to overnight.
#Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard.
#Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss in hot oil, about 30 seconds. Add onion, garlic, and ginger; toss to combine. Add tomatoes and water; bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes.
#Turn off heat and use an immersion blender to purée mixture as smooth as possible, or use a countertop blender, working in batches as needed.
#Remove the soup pot with meat from the refrigerator. Strain puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot.
#Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, until meat is fall-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.
#To serve, place a few chunks of beef into a soup bowl and spoon some cooking liquid on the top. Sprinkle with some white onion and cilantro; squeeze lime juice over the top.

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