Making the Sauce:
Puree fire roasted tomatoes, onion and garlic using an immersion mixer or blender. (Do Not add Mezclajeté yet.) Puree until smooth. Stir in Mezclajeté. Set aside.
Cut the untrimmed chuck steak into 3" cubes and season with salt & pepper. In an oven proof pot, heat oil on medium high. Sear the meat on all sides and place on a clean plate. Make sure there is plenty of space between the pieces of meat or it will steam, not sear. (Please note, you may have to sear the meat in 2 batches depending on the size of your pot).
Once meat is seared, deglaze the pot with the beef stock. Add the sauce and stir until the stock and sauce are well mixed. Place the cubes of seared meat into the pot along with any meat juices and cover. Lower heat to simmer and cook for 2 ½ hours. Turn the heat off and let the meat rest in the pot with the lid on for about 20 minutes.
Take the meat out of the pot and shred, removing any excess fat, etc. placing shredded meat into a bowl. Add 1 cup of consommé over the shredded meat. Set aside the extra consommé for dipping tacos or as broth for ramen. Makes about 1 ½ lbs of beef birria and about 4 cups of Consommé.
Great for tacos, birria ramen or birria grilled cheese sandwich. --------------------------------------------------------------------------------------------------------------------------------------------
To cook in Oven: Preheat to 350 degrees. Follow the directions above. Once the meat is placed in sauce, put the pot into the oven for 2 ½ hours. Remove pot from oven and let rest for 20 minutes before shredding meat.
Note: If you don’t have an oven safe pot, you can use a 9”x 13” baking pan. Once you deglaze your sauté pan with beef stock and stir in Mezclajeté, pour sauce into your baking pan, add the seared meat and cover with foil. Follow Oven Cooking instructions.
Ingredients
Directions
Making the Sauce:
Puree fire roasted tomatoes, onion and garlic using an immersion mixer or blender. (Do Not add Mezclajeté yet.) Puree until smooth. Stir in Mezclajeté. Set aside.
Cut the untrimmed chuck steak into 3" cubes and season with salt & pepper. In an oven proof pot, heat oil on medium high. Sear the meat on all sides and place on a clean plate. Make sure there is plenty of space between the pieces of meat or it will steam, not sear. (Please note, you may have to sear the meat in 2 batches depending on the size of your pot).
Once meat is seared, deglaze the pot with the beef stock. Add the sauce and stir until the stock and sauce are well mixed. Place the cubes of seared meat into the pot along with any meat juices and cover. Lower heat to simmer and cook for 2 ½ hours. Turn the heat off and let the meat rest in the pot with the lid on for about 20 minutes.
Take the meat out of the pot and shred, removing any excess fat, etc. placing shredded meat into a bowl. Add 1 cup of consommé over the shredded meat. Set aside the extra consommé for dipping tacos or as broth for ramen. Makes about 1 ½ lbs of beef birria and about 4 cups of Consommé.
Great for tacos, birria ramen or birria grilled cheese sandwich.
--------------------------------------------------------------------------------------------------------------------------------------------
To cook in Oven:
Preheat to 350 degrees. Follow the directions above. Once the meat is placed in sauce, put the pot into the oven for 2 ½ hours. Remove pot from oven and let rest for 20 minutes before shredding meat.
Note: If you don’t have an oven safe pot, you can use a 9”x 13” baking pan. Once you deglaze your sauté pan with beef stock and stir in Mezclajeté, pour sauce into your baking pan, add the seared meat and cover with foil. Follow Oven Cooking instructions.
