Cooked - Lori's Birria

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Lori's Birria

16.0

48-64 oz beef stock (6-8 cups)

6 ancho chiles

6 BIG guajillo chiles

3 chile de árbol

4 green chiles, halved (i did serrano with the seeds, not the really big one, like medium)

2 onions, quartered (3 small-medium)

3 large beef steak tomatos, quartered

A whole LARGE bulb of garlic, each clove crushed

2-3 cinnamon sticks

1 tbsp black pepper corns

5-6 chipotles in adobo (2 cans of the orange can)

4-5 pound beef chuck (cut into 2-3 inch chunks) (bottom round roast was really good)

1 tbsp oregano

1 tbsp cinnamon

1 tbsp cumin

1 tbsp ground ginger

1 tbsp smoked paprika

1 tbsp coriander

1 tbsp chili powder

1 tsp ground cloves

3 bay leaves

Toppings

Cilantro

Red onion

Lime

Corn tortillas

Cheese

Sourcream

Bring broth to a boil.
Boil chiles, onion, tomato, garlic, cinnamon and peppercorns until soft (15-20 minutes)
While the veggies are boiling, sear the chuck on all four sides in pan with oil
Throw the cooked veggies and chipotles in a blender with a little bit of the broth, blend (with a little bit of the cinnamon bark).
Pour consume over the beef, with the broth to make sure it's submerged
Cook on low for 3 hours or until the beef is tender
Add seasonings now if needed
Serve with corn tortillas, cheese, cilantro, lime, thinly sliced red onion, and sourcream

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥘Stew

Cuisine🇲🇽Mexican

Occasions🎉Celebration👨‍👩‍👧‍👦Family Gathering

SeasonFall/winter

DifficultyMedium ⏰ 3h

Created 114 weeks ago

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