Ingredients: |
Ingredients: Beef Chuck Roast
1tbsp Oil
3tbsp Caldo de Pollo
1/4 Piece of White Onion
1 Head of Garlic, peeled
2 Capfuls Vinegar
2 Small Bay Leaves
Lg Pinch of Oregano
1/8 t. (pinch) Cumin Seeds
Salt to taste (a lot)
1 Container Beef Stock
Water to Cover
1 Can El Pato
Sauce
1 or 2 Fresh Tomatoes, grilled, peeled, seeded, chopped or 1/2 Can tomato sauce
1/2 Cooked, Garlic Cloves
Pinch of Oregano
1/2 Can El Pato Jalapeño or Enchilada Sauce
Cooking broth from the meat
Diced White Onion
Diced Cilantro
Diced Radish
Corn Tortillas;
Oil
Enchilada Sauce
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Directions: |
Directions:Cut the roast in half. In a stockpot brown both sides of the beef chuck roast in hot oil, add beef stock then fill with water until covered. Add 3tbsp of Caldo de Pollo, piece of white onion, entire head of garlic, 1-2 small bay leaves, a pinch of oregano, and salt to taste, 2 capfuls of vinegar and cumin seeds. Simmer for approximately 3 hours (or cook in crockpot). Remove from pot. (Remove cooked garlic cloves after about an hour or before they break down too much). Shred using 2 forks then mash 1/2 the cooked garlic cloves and evenly blend into shredded beef. Reserve to other half of cooked garlic clove for the consommé. Put shredded beef into a skillet, add El Pato to taste, the tomato or tomato sauce, 1/2 C of cooking broth. Simmer for half an hour or until the meat is as dry as you want it.
While the meat is reducing, make the consommé;
Mash well then add the rest of the cooked garlic, fresh peeled tomato, and more salt into a sauce pan.
Strain the meat broth into the sauce pan, discarding all spices and vegetables. Add in the 1/2 Can El Pato.
Mix well and simmer until ready.
For Taco Shells;
Use the left over el pato or enchilada sauce to coat the corn tortillas then fry, ( this method will cause the tortilla to sizzle up, be careful) drain shells, then make tacos, serve broth in a cup along side the tacos, with diced onion, cilantro, diced radish. |
This recipe for Beef Birria de Res is from