Créé avec l’IA
Birria Soup
180 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- beef chuck roast2 pounds
- dried guajillo chilies4 pieces
- dried ancho chilies2 pieces
- onion1 medium
- garlic4 cloves
- apple cider vinegar1 tablespoon
- ground cumin2 teaspoons
- dried oregano1 teaspoon
- smoked paprika1 teaspoon
- beef broth4 cups
- chopped cilantro1 cup
- diced onions1 cup
- lime1 whole
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Remove the stems and seeds from the guajillo and ancho chilies. Toast them in a dry skillet over medium heat until fragrant, about 2 minutes.
- 3
Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes until they are soft.
- 4
In a blender, combine the soaked chilies, onion, garlic, apple cider vinegar, ground cumin, dried oregano, and smoked paprika. Blend until smooth to create the adobo sauce.
- 5
Season the beef chuck roast with salt and pepper. In a large oven-safe pot, heat some oil over medium-high heat. Sear the beef on all sides until browned.
- 6
Pour the adobo sauce over the beef, ensuring it is well coated. Add the beef broth to the pot.
- 7
Cover the pot and transfer it to the preheated oven. Cook for about 3 hours, or until the beef is tender and easily shreds with a fork.
- 8
Remove the pot from the oven and shred the beef using two forks.
