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Birria Stew
Birria Stew
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Ingredients
- 4 pound chuck roast
- 2 teaspoons salt
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1 teaspoon Morton & Bassett Organic Smoked Whole Black Peppercorns
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3 tablespoons Morton & Bassett Organic Birria
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2 teaspoons Morton & Bassett Organic Chili Powder
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2 teaspoons Morton & Bassett Organic Ground Ancho Chile
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1 teaspoon Morton & Bassett Organic Ground Cumin
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2 Morton & Bassett Organic Turkish Bay Leaves
- 2 tablespoons oil
- 1 yellow onion, chopped
- ¼ white onion, diced
- 1 garlic bulb, top cut off
- 2-3 carrots, cut into quarters
- 5 cups water
- 2 cups beef broth
- 2 teaspoons chicken bouillon
- 1 small bunch cilantro, chopped
- 1 lime, cut into wedges
Directions
- Cut chuck roast into 2 inch pieces. Season generously with salt and freshly ground M&B Organic Smoked Whole Black Peppercorns. Heat oil in a large pot over medium high heat and sear each side of the meat for 2-3 minutes. Sear in batches, if necessary.
- Add all meat (if seared in batches) into the pot, followed by onion, garlic, carrots, beef broth, and water. Season with chicken bouillon, M&B Organic Birria, M&B Organic Chili Powder, M&B Organic Ground Ancho Chile, and M&B Organic Turkish Bay Leaves.
- Bring the pot to a boil. After 30 minutes, pull out the onion, garlic, and carrots and blend. Add the blended vegetables back into the pot and let simmer for about 3 hours.
- After 3 hours, the meat should be tender and easy to shred. Pull the meat from the pot, shred using two forks, and return to the pot.
- Serve with white onion, lime wedges, and cilantro.