Ingredients with Measurements:
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups beef broth
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable oil
- 16 small corn tortillas
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped onion
- 2 limes, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
- Tongs
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add beef chuck roast and sear on all sides until browned, about 5 minutes per side.
3. Remove the beef from the pot and set aside. In the same pot, add chopped onion and minced garlic. Cook until onion is translucent, about 5 minutes.
4. Add dried guajillo chilies and dried ancho chilies to the pot. Cook for 2-3 minutes until fragrant.
5. Add cumin, oregano, salt, and black pepper to the pot. Stir to combine.
6. Add beef broth and apple cider vinegar to the pot. Stir to combine.
7. Return the beef to the pot and bring to a simmer. Cover the pot and transfer to the preheated oven.
8. Cook for 3-4 hours, until the beef is tender and falls apart easily.
9. Remove the beef from the pot and shred with two forks.
10. Strain the remaining liquid through a fine-mesh strainer into a bowl. Discard the solids.
11. Heat a large skillet over medium-high heat. Dip each tortilla into the beef broth and place in the skillet. Cook for 30 seconds on each side, until lightly browned.
12. To assemble the tacos, place a spoonful of shredded beef on each tortilla. Top with chopped cilantro and onion. Serve with lime wedges on the side.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes 16 small tacos.
Nutritional information:
Calories: 200
Fat: 9g
Carbohydrates: 16g
Protein: 15g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Guajillo chilies can be substituted with dried New Mexico chilies.
- Ancho chilies can be substituted with dried pasilla chilies.
Variations:
- Add diced tomatoes and jalapeños to the pot for a spicier version.
- Use chicken instead of beef for a lighter option.
- Top the tacos with crumbled queso fresco or cotija cheese.
Tips and tricks:
- Make sure to remove the stems and seeds from the dried chilies before using them.
- Use tongs to dip the tortillas into the beef broth to avoid burning your fingers.
- Shred the beef while it's still warm for easier shredding.
Storage instructions:
Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the shredded beef, place it in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the tacos on a platter with lime wedges and a bowl of chopped cilantro and onion on the side.
Garnishes:
Garnish the tacos with crumbled queso fresco or cotija cheese.
Pairings:
Serve the tacos with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice and refried beans.
Troubleshooting advice:
- If the beef is tough, it needs to cook longer.
- If the beef broth is too salty, add more water to dilute it.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Birria is a traditional Mexican stew made with beef or goat meat. It originated in the state of Jalisco and is typically served during special occasions such as weddings and holidays.
Flavor profiles:
Birria is a savory and spicy stew with a rich and complex flavor profile. The dried chilies add a smoky and slightly sweet flavor, while the beef broth and apple cider vinegar add a tangy and savory note.
Serving suggestions:
Serve the tacos with lime wedges on the side for a bright and citrusy flavor.
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Region: Mexican