Beef Birria (Jalisco)

Name: Beef Birria (Jalisco)
Ingredients: 14 oz beef chuck or stew meat (400 grams); 10 dried mirasol chiles; 10 1/2 oz Roma tomatoes (about 2 cups, 300 grams); 8 whole black peppercorns; 2 tablespoons sesame seeds (about 16 grams); 2 whole cloves; 5 garlic cloves; 2 tablespoons white vinegar (about 30 ml); to taste kosher salt; to taste refried beans; to taste corn tortillas; to taste cooked Mexican red rice

Quique Borrayo Sampayo @quiqueborrayo21

NOTES: For this beef birria, using mirasol chiles will give it a deep red color. Be sure to check the cooking broth so it doesn't dry out. If it does, sauté the adobo with a little water and add it to the meat.

Quique Borrayo Sampayo @quiqueborrayo21

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Ingredients

14 ozbeef chuck or stew meat (400 grams)
10dried mirasol chiles
10 1/2 ozRoma tomatoes (about 2 cups, 300 grams)
8whole black peppercorns
2 tablespoonssesame seeds (about 16 grams)
2whole cloves
5garlic cloves
2 tablespoonswhite vinegar (about 30 ml)
to taste kosher salt
to taste refried beans
to taste corn tortillas
to taste cooked Mexican red rice

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Steps

1

Soak and remove the veins and seeds from the mirasol chiles. Cook them with the tomatoes and garlic.
2

Blend the tomatoes, garlic, chiles, peppercorns, sesame seeds, cloves, vinegar, and salt until smooth.
3

Cut the beef into pieces and pour the adobo sauce over it. Let it marinate, preferably overnight.
4

Add water to the adobo and cover with aluminum foil. Bake for 2 hours, or until the meat is tender.
5

Serve with Mexican red rice, refried beans, corn tortillas, chopped onion, and lime.