3 pounds lean beef (shank, chuck or loin)
1 ½ tablespoons Salt
1 tablespoon pepper
1 teaspoon ground cumin
Marinade and Broth
4 dried ancho chiles
4 dried guajillo chiles
1 dried chipotle pepper
8 peppercorns
2 cloves
1 teaspoon dried thyme
1 teaspoon marjoram
1 teaspoon dried oregano
2 bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 cinnamon stick
8 cloves of garlic
1/2 large onion, sliced into 1/4-inch rings
1 1/2 tablespoons salt
4 medium tomatoes
1/4 cup apple cider vinegar
2 cups water
Tacos and Garnishes
10 corn tortillas
1 bunch of cilantro, chopped
1/2 cup chopped white onion
4 limes, quartered
8 ounces pre-made salsa
Instructions: Season the meat with salt, pepper, and cumin and place in a large, nonreactive bowl.
Cut open the dried chiles with scissors and remove the seeds and stems. Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes over medium heat, stirring constantly so they don’t burn. Add the chiles to a small pot with boiling water (about 2 cups) for about 10 minutes, or until softened.
In the same frying pan where you fried the chiles, add 1 tablespoon of oil and cook the onions and tomatoes over medium heat until they are browned. Add the garlic, peppercorns, bay leaves, cinnamon stick and all of the remaining spices except for the ground cumin and ginger. Continue cooking for about 5 minutes, stirring often.
To a blender, add the chiles (including the water), the ingredients from the previous step, and the ginger, cumin, apple cider vinegar and water and blend until smooth. It will still be pretty thick, but that is fine.
Strain and pour the sauce over the meat in the bowl and cover. You will want to marinate it in the refrigerator for at least 4 hours or overnight.
Place the meat and marinade in a large oven-safe dish or dutch oven, covered, and cook in the oven at 300 degrees for 3 hours, or until the meat is easy to shred. (You can also cook the dish for 3 hours on the stove over medium heat or on a grill at 300 degrees, with the lid closed.)
Remove the meat and shred it. You can then serve it over the soup made from the sauce that the meat cooked in. To make make tacos, warm corn tortillas, the dunk each one in the sauce, allowing the excess to drip off, or paint with a brush. Then add the meat and serve the with bowls of the broth, cilantro, chopped onions, lime wedges and salsa.
Makes 10 servings
From mylatinatable.com
The Link LonkAugust 31, 2020 at 07:00PM
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Recipe: Beef Birria - San Antonio Express-News
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