Birria is such an intimidating recipe to tackle because of the amount of ingredients that go into it. I am here to reassure you, that if you stocked your spice cabinets accordingly with Mendocino Spices and Pepitos Chilitos, you’re fully prepared to nail this. Once your adobo is blended it’s essentially foolproof and most importantly full of flavor. The great thing about this birria is that you can cook whatever kind of meat you prefer, and you’ll end up with a delicious taco. Authentic birria is traditionally cooked with goat meat, but the beauty is that it’s up to your preference!
3lb chuck roast
6 Pepitos Chilitos Guajillo chiles
4 Pepitos Chilitos New Mexico chiles
5-4 Pepitos Chilitos Ancho chiles
4 Pepitos Chilitos Cascabel chiles
3-2 Pepitos Chilitos De Arbol chiles
1 large white onion, roughly chopped
10 garlic cloves
1 tbsp Mendocino Spices Ground Ginger
1 ½ tsp Mendocino Spices Ground Black Pepper
1 ½ tsp Mendocino Spices Whole Oregano
1 ½ tsp Mendocino Spices Ground Cumin
½ tsp Mendocino Spices Ground Cinnamon
Mendocino Spices All-Purpose Seasoning, to taste
2 tbsp salt
2 tbsp white vinegar
ADOBO:
-Heat a large skillet over medium-high heat. Add Pepitos Chilitos chiles, cook stirring occasionally until fragrant and puffy, 5-4 minutes.
-Transfer chiles to a large saucepan; add onion, garlic, and 6 cups of water. Bring to a boil over medium-high heat. Cook uncovered, stirring occasionally, until chiles are softened, about 12-10 minutes. Drain chile mixture, saving ½ cup of the chile water.
-Combine chile mixture, vinegar, salt, Mendocino Spices, chile water, and an additional 1 ½ cups of water in a blender.
-Cover and chill adobo until ready to use.
-Season chuck roast with Mendocino Spices All-Purpose Seasoning. In a large 2-gallon plastic bag or nonreactive bowl; toss to coat. Cover and chill for at least 4 hours or up to 24 hours.
Dutch Oven Preparation:
-Preheat oven to 300 degrees F. Transfer adobo/chuck mixture to a large Dutch oven; add 3 cups of water or until chuck is fully covered.
-Over medium heat, bring birria to a simmer uncovered.
-Once birria has reached a simmer, cover with lid and place in preheated oven. Bake until meat is fork tender, about 4 hours.
-Transfer meat to a bowl or surface to shred. Bring adobo to a simmer over medium-high heat. Season to taste with salt. For a thicker/more concentrated consume leave as is, and for a less viscous consume drain with cheesecloth and a fine mesh strainer.
-Shred meat and add back in at least ½ cup of consume. Mix. Serve with corn tortillas and extra consume for dipping. Garnish with chopped white onion and cilantro.
Crockpot Preparation:
-After marinating, transfer adobo/chuck mixture to a crockpot with 3 cups of water or until chuck is fully covered in liquid.
-Cook on high for at least 6 hours.
-Transfer meat to a bowl or surface to shred. Bring adobo to a simmer over medium-high heat. Season to taste with salt. For a thicker/more concentrated consume leave as is, and for a less viscous consume drain with cheesecloth and a fine mesh strainer.
-Shred meat and add back in at least ½ cup of consume. Mix. Serve with corn tortillas and extra consume for dipping. Garnish with chopped white onion and cilantro.