By Connor Forbes
I like to publish this recipe around this time each year. Birria is the ultimate winter meal and great for family gatherings. If you haven’t eaten birria before, make this recipe and enjoy!
Ingredients
- 3 pounds chuck roast or stew beef
- 4 guajillo, 4 morita (optinal), and 4 chili negro/ pasilla peppers
- 1 white onion, eighthed
- 2 Roma tomatoes, quartered
- 4 cloves garlic whole
- 32-ounce beef stock
- 3 tbsp vegetable oil
- 96-ounce water
- Salt to taste
To Make
In a stock pot or large pasta pot over medium heat, add 1.5 tbsp oil and peppers. Cook for a minute mixing a couple of times and then add onion, tomatoes, garlic, and a bit of salt. Simmer until onions are soft. Pull out of pan and blend smooth with about a cup of stock. In the same pot add the rest of the oil and add the meat. Brown on both sides. When browned, add in the blended peppers, and top off with the rest of the stock, and water. Simmer covered for about 3 hours or until beef is pull apart with fork tender. Pull apart meat and return to pot. Serve with tortillas, rice, or ramen. Or eat as is. Garnish with diced onion and cilantro. ENJOY!
