Name: Beef Birria
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT14H55M0.000S
Yield: 5 quarts
Ingredients: 4 to 6 pasilla chiles, stemmed and seeded; 4 to 6 guajillo chiles, stemmed and seeded; 4 ancho chiles, stemmed and seeded; 3 Morita chiles, stemmed and seeded; 1 tablespoon marjoram; 1 tablespoon Mexican dried oregano, toasted (see Cook’s Note); 1/2 tablespoon roasted cumin powder; 1/2 tablespoon whole peppercorns; 1 teaspoon dried thyme; 4 cloves; 1 stick Mexican cinnamon; 2 cups oil; 8 cloves garlic; 4 ripe tomatoes; 1 white onion; 1/2 cup vinegar; 3 to 4 pounds beef chuck, cut into large chunks; 16 ounces beer or water; 2 bay leaves; Tortillas, cheese, chopped onion and cilantro, for serving

Directions

Add all the chiles and the marjoram, oregano, cumin, peppercorns, thyme, cloves and cinnamon to the oil in a pot and cook over medium-high heat until all the ingredients are tender, 10 to 15 minutes. Remove from the heat.
In a large sauté pan, add the oil from the chiles to cover the garlic, tomatoes and onion, and simmer until very translucent and tender. Blend the chiles and spices, tomatoes, garlic, onions and vinegar in a blender and puree until smooth to make an adobe. Add water as necessary. Rub the adobe on the meat. Put in a resealable plastic bag and refrigerate overnight.
Put the meat in a large pot. Add the beer or water. Add the bay leaves, then cover tightly with foil and cook on medium heat for up to 4 hours.
Once the birria is cooked, let rest and skim off the grease. Break down the meat; do not shred. Use grease to coat tortillas and sear on a flat top or pan. Add cheese and meat, top with chopped onions and cilantro, fold in half and turn.

Cook’s Note

To toast Mexican oregano, add it to a dry pan and cook over medium-high heat just until lightly toasted.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Recipe courtesy of Chef Leticia at Letty's de Leticia's Cocina, Las Vegas, NV