Kenzie’s Beef Birria

Updated at: Sun, 14 Jul 2024 05:37:31 GMT

Step 1

0. Take the seeds out of all the peppers and slice the stem off. (This is GOOD to PREP the day before as it takes awhile).

Step 2

1. Preheat oven to 350.

Step 3

2. Season the meat with salt and pepper, then sear on all sides.

Step 4

3. Place in a Dutch oven or baking dish and set aside.

Step 5

4. Roast the garlic bulb: slice off the narrow end, pour olive oil over it and wrap it in foil. Bake at 350.

Step 6

5. Toss tomatoes, oven wedges, in oil, bake at 350 degrees 20-30 minutes or until evenly roasted and soft .

Step 7

6. While that is roasting, take the seeds out of the peppers and slice the stem off. (Hopefully this is already done).

Step 8

7. With some oil in a pan toast the peppers on medium heat. This is a quick process. Do not overcook.

Step 9

8. Then soak peppers in a cup of hot water for 20 minutes.

Step 10

9. Then, with another spray of oil, Toast the whole cloves, cumin seeds and black peppercorns (this is quick and only takes a few seconds). Burning the cumin will make the dish bitter.

Step 11

10. Once peppers are soft, drain. Add to blender along with tomatoes, onion, garlic, (squeezed out of peel), cloves, cumin seeds, black peppercorns, Mexican oregano, marjoram, cinnamon and vinegar.

Step 12

11. Pour the sauce over the meat, making sure it is covered all over with this sauce of dried peppers until and spices.

Step 13

12 If just using for tacos, cook as is. If you want broth for dipping or if you just want to eat this as a stew, add four cups of water to the pan, careful not to disturb the thick sauce. Do not stir, before putting in the oven.

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