Créé avec l’IA
Traditional Birria Stew
180 min 528 kcal par portion Moyen
Ingrédients
4 Portions
- beef chuck roast2 lbs
- dried guajillo chiles4 pieces
- dried ancho chiles4 pieces
- onion1 piece
- garlic4 cloves
- cumin1 tsp
- oregano1 tsp
- ground cloves1/2 tsp
- cinnamon1/2 tsp
- beef broth2 cups
- apple cider vinegar2 tbsp
- saltto taste
- pepperto taste
- vegetable oil2 tbsp
Instructions
- 1
Preheat a large pot over medium-high heat and add the vegetable oil.
- 2
Season the beef chuck roast with salt and pepper, then sear it in the pot until browned on all sides. Remove the beef and set aside.
- 3
In the same pot, add the onion and garlic, cooking until they are soft and fragrant.
- 4
Add the dried guajillo and ancho chiles to the pot, toasting them lightly for about 2 minutes.
- 5
Pour in the beef broth and bring to a boil. Reduce the heat and let it simmer for about 10 minutes until the chiles are softened.
- 6
Transfer the mixture to a blender and add the cumin, oregano, ground cloves, cinnamon, and apple cider vinegar. Blend until smooth.
- 7
Return the beef to the pot and pour the blended sauce over it. Add additional beef broth if needed to cover the beef.
- 8
Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for about 2-3 hours, or until the beef is tender and easily shredded.
