Birria Recipe
Chuck Roast 6-7lbs
2 TBSP oil
For the Rub
(You can use a taco Loot N' Booty El Jefe Grande or Kosmos Taco Seasoning)
1 ½ TBSP Chili Powder
½ TBSP Garlic Powder
½ tsp Paprika
1 tsp Salt
½ TBSP Oregano
½ tsp Cracked Pepper
For the Sauce
5 Roma Tomatoes (quartered)
10 Garlic cloves (peeled)
1 Onion (quartered)
10 Dried Arbol de Chile
4 Dried Ancho Chiles
6 Dried Guajillo Chiles
1 tsp Cumin
1 TBSP Oregano
1 Stick Mexican Cinnamon
1½ TBSP Salt
½ tsp Black Peppercorns
¼ cup Apple Cider Vinegar
2 Bay Leaves
32oz Beef Broth
Instructions
In a skillet, over medium-low heat, add guajillo chile, ancho chile, and chile de arbol. Cooking 30 seconds each side. Remove from skillet immediately and set in boiling water along with cinnamon stick.
Add the Roma tomatoes, onion, and garlic to the skillet and char until blistered on all sides.
Once the dried chiles and cinnamon stick are rehydrated in the water (about 10 minutes), add them along with a cup of the water, tomatoes, onion, garlic, apple cider vinegar, and the spices for the sauce into a blender until smooth.
Rub the roast with the rub mix. In a dutch oven, heat oil, sear the chuck roast on all sides about 2 minutes each side.
Strain the sauce into the dutch oven and add the beef broth and bay leaves over medium-high heat. When it begins to boil, lower heat to low-medium, place a lid on dutch oven and let simmer for 3-4 hours until meat is easy to shred.
Shred the meat and put back in sauce.
Serve with tortillas and enjoy as a taco, or with rice and beans on the side.