Directions: |
Directions:Preheat the oven to 300° F
FOR THE CHILES:
1. Remove the stems from the chiles and cut down one side. Open the chiles to lie flat and scrape away the seeds. Discard the seeds and transfer the chiles to a skillet over medium high heat. Toast the chiles in the pan for 3-4 minutes, turning occasionally so they’re fragrant but not burning.
2. Transfer the chiles to a bowl and pour the boiling water over them. Set aside to rest for 15 minutes.
FOR THE BRAISING LIQUID:
1. Heat 1 teaspoon of olive oil in the skillet over medium high heat and add the onions and garlic. Cook for 4-5 minutes, turning occasionally, until the onion starts to brown lightly and the vegetables are fragrant.
2. Add the remaining teaspoon of olive oil to the onion mixture, then stir in the cumin, oregano, cinnamon, black pepper and salt. Cook for 1-2 minutes until very fragrant and remove from heat.
3. Drain the soaked chile peppers and transfer to a blender. Add the onion mixture, followed by the beef broth (or consommé and water). Blend on high until you have a smooth sauce. Set aside.
FOR THE BEEF BIRRIA:
1. With a paper towel, dry the cubes of beef and sprinkle with kosher salt.
2. Heat a large dutch oven over medium high and add the olive oil. When the oil is hot add the cubes of beef (working in batches so you don’t overcrowd the pot). Brown the beef on all sides and transfer to a rimmed baking sheet, while you continue with the rest. Each batch should take between 5-8 minutes to brown.
3. If you have a chuck roast that includes the bone, add a little more oil to the dutch oven and brown the beef bones for 3-4 minutes.
4. Transfer the beef bones and browned cubes of beef back to the dutch oven. Add the braising liquid and the entire can of fire roasted tomatoes, kosher salt and apple cider vinegar.
5. Stir to combine, cover tightly with the lid and transfer to the preheated oven. Braise the beef for 3 hours or until very tender.
REMOVE EXCESS FAT:
If you’re serving the beef birria as a stew, you’ll want to remove the excess fat that rendered while the meat was braising. I find the easiest way to do this is by chilling the stew overnight, or until the fat solidifies, then scooping it out with a spoon. You can also scoop liquified fat with a spoon or turkey baster. Just be careful not to suck up the flavorful consommé.
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