Beef Birria

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Once the water begins to boil, reduce heat to a low simmer and cook chiles until softened, about 15 minutes. Meanwhile, preheat the oven to 325°F. Pat the beef dry with a paper towel and season the meat generously with salt and pepper. In a large Dutch oven or oven-proof stock pot heat the oil over medium-high heat.

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Season the chunks of beef with salt and pepper, and sear on all sides for 1-2 minutes. Transfer the beef to a slow cooker. Add the chipotle peppers, vinegar, crushed tomatoes, Mexican oregano, smoked paprika, ground cloves and cumin to the blender. Blend until smooth, then add the mixture to the slow cooker.

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Remove paper sleeve from tray. Place bag in pot and cover with water. Heat water at high flame to about 185°F, about 5 minutes (avoid boiling). Reduce flame to medium low and heat for about 45 minutes or until core temperature reaches a minimum of 165°F. Carefully, remove bag out of hot water.

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Make the birria: In a large Dutch oven or heavy-bottomed pot, add the olive oil and heat it over high heat. Carefully add the red chile sauce and cook for 5 minutes, stirring frequently. Stir in the beef, bay leaves, beef stock, and water. Bring it to a boil and then reduce the heat to a simmer.

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Set the beef into the Dutch oven and add water to barely cover the beef. Bring to a boil, then turn the heat down and simmer for 4-5 hours or until the beef shreds easily with a fork. Set the beef aside to cool. Strain the liquid through a fine-mesh sieve and discard the solids.

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Product Name: Trader Joe's Beef Birria. Product Description: Trader Joe's Beef Birria is new and found in the frozen food aisle. Price: $7.99.

Birria Recipe (Mexican Beef Stew) Instant Pot, CrockPot or Stovetop

Step 2- Make the birria broth. In a large pot, combine chilies, onion, tomatoes, garlic, and beef broth. Heat on medium heat and bring to a simmer, then let it continue simmering for 15 minutes. Step 3- Sear the beef. Heat an oiled Dutch oven over medium heat.

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Birria Flautas or Taquitos: roll shredded beef in corn (taquitos) or flour (flautas) tortillas along with cheese and beans if desired. To pan fry, heat 1 cup vegetable oil in a large nonstick skillet over medium-high heat until 325 degrees F. Once hot, add 2-4 flautas/taquitos seam side down in oil.

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Pat the beef dry with a paper towel and season all over with the salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches as needed, add the chuck and cook, turning, until browned on all sides, about 15-18 minutes total. Transfer to a plate.

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Transfer to a large plate. While the beef is searing, make the sauce. Heat 2 Tbsp olive oil over medium-high heat in a large saucepan or pot (enough to hold 5-6 cups). When hot, add chopped onion, season with 1 tsp Kosher salt, then cook, stirring occasionally, for 4-5 minutes. Add chiles and remaining aromatics.

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Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow the meat to absorb the flavors of the sauce. Bake your Birria: Preheat the oven to 350º F. Bake for about 4 hours until the meat is fork-tender and reaches an internal temperature of 160ºF.

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Serve the consomé hot to prevent the fat from solidifying. If the fat begins to solidify, gently reheat until liquified and gently stir it into the consomé. I recommend a Mexican-style tomato rice for serving. The braised beef can also be used as a filling for a quesabirria, mulita, taco, or sandwich.

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Pour the remaining guajillo sauce over the beef. Place the lid on the slow cooker, and cook for 8-10 hours on the low setting. Once the beef is fork-tender, skim the grease off the top of the cooking liquid. Reserve the fat if you plan to make birria tacos with the leftovers, otherwise, discard.

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Transfer the beef and adobo sauce into a large Dutch oven or a heavy-duty large pot. Stir in 4 cups of water. Over medium-high heat, cook, stirring occasionally, until boiling. Reduce the heat to medium heat, cover, and cook for 3 to 4 hours or until the meat pulls apart easily with a fork. Discard the bay leaf.

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Make chile sauce: Add tomatoes and onion to a large stock pot (at least 5.5qt pot of bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often.

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Bring the mixture to a boil, cover, and boil for 10 minutes. Sear the beef: Season each piece of the chuck roast generously on all sides with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear each side of the beef for 2-3 minutes, until they form a crispy crust on the outside.