Ingredients
3 lbs. chuck roast
4 Buona Cucina Dried Guajillo Peppers
2 Buona Cucina Dried Pasilla peppers
3-4 Buona Cucina Chile De Arobol peppers
2¼ cups boiling beef broth
1 yellow onion
6 cloves garlic
3 tbls Buona Cucina Cilantro & Roasted Onion Infused Oil
3-4 tbls Buona Cucina Dark Cherry Balsamic Vinegar
1 tbls Buona Cucina Mexican Oregano
4 tbls Buona Cucina Birria seasoning
1 tsp cumin
2 tsp coriander
2 chipotles in adobo
15 oz can of fire roasted tomatoes
Salt and pepper
Corn tortillas
White onion diced
Cilantro chopped
Chihuahua cheese or Monterey jack cheese
Directions
Preheat oven to 350
Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover
Meanwhile, season the beef well with salt, pepper, & ½ of the birria seasoning and sear in 2 batches in a hot oven proof pot – remove to a plate and repeat with remaining beef
To the empty pot, add the onions with a little more oil and cook until softened, about 5 minutes
Add the vinegar and ¼c of beef broth, scraping up the bits on the bottom and allow about 1/2 of the vinegar to evaporate – then add garlic and when fragrant, about 45 seconds later add the beef back in and take off the heat
To the softening chiles add the oregano, cumin, coriander, chipotles, salt & pepper and diced tomatoes
Blend until very smooth and pour over beef in pot – the beef should be covered and if not add a little more broth
Cover, and place in the oven until fork tender and shred able – approx. 2 to 2.5 hours
For tacos: dip a tortilla in some of the cooking liquid and place on flattop and when it starts getting a little brown, add some beef and shredded cheese, fold over and cook until getting crispy on both sides
Remove, open up carefully, add onions and cilantro and eat
Recipe by Chris Kaye from Ataolypse