Beef Birria

Prep Time: Cook Time: Additional Time:

30 mins 3 hrs 40 mins 6 hrs

Total Time: Servings:

10 hrs 10 mins 10

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

1. 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.

2. 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.

3. Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

   
   

Nutrition Facts
Servings Per Recipe 10
Calories 375
% Daily Value *
Total Fat 28g	36%
Saturated Fat 11g	54%
Cholesterol 82mg	27%
Sodium 1287mg	56%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	5%
Total Sugars 5g
Protein 21g	42%
Vitamin C 11mg	12%
Calcium 34mg	3%
Iron 3mg	16%
Potassium 368mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.