Beef Birria

Servings: 2, Prep Time: 10 min, Cook Time: 180 min

Ingredients

• 2 lb [907.2 g] Beef Eye Of Round (Trimmed to 1/8" Fat)
• 2 cup (8 fl oz) [482 g] Beef Stock (Unsalted )
• 1 tbsp [18 g] Salt
• 3 1 pepper [13.5 g] Dried Guajillo Peppers (El Rey) (Stem and seeds removed)
• 2 pepper [34 g] Dried Ancho Pepper (Stem and seeds removed)
• 0.5 onion [55 g] Yellow Onions (Peeled and cut into two large halves )
• 1 medium [61 g] Carrot (Cut in half)
• 4 head [120 g] Garlic (Peeled )
• 0.5 tsp [1.05 g] Cumin
• 0.5 tbsp [3.75 g] Chili Powder
• 0.5 tsp [1.05 g] Black Pepper
• 2 1 medium [296 g] Tomatoes (Roma)
• 0.5 cup [8 g] Cilantro (Coriander) (Leave whole, about half a bunch of cilantro )
• 8 small tortilla [120 g] Corn Tortilla
• 1 tsp [4.7 g] Lemon Juice

Directions

1. Trim as much fat off the beef eye of round as possible and discard the trimmed fat.
2. Cut the beef into two-inch cubes and add them to a large, deep saucepan.
3. Add beef stock, half of the salt, and enough water to cover the beef by half an inch. Bring to a rolling boil over high heat. Once boiling, lower the heat to medium-high and let it boil for 45 minutes.
4. Using a slotted spoon, skim off and discard any fat and impurities that have risen to the surface during boiling.
5. Add guajillo peppers, ancho peppers, onion, carrot, garlic, cumin, chili powder, black pepper, and the remaining salt to the saucepan with the beef. Boil on medium heat for 1 hour.
6. Remove the guajillo peppers, ancho peppers, onion, carrot, garlic, and one cup of consommé (the broth the beef has been cooking in) from the saucepan and add them to a blender, along with the tomatoes and cilantro. Blend until smooth, then return the mixture to the saucepan.
7. Remove the beef from the saucepan and shred it using a fork. Add the shredded beef back into the saucepan with the consommé. Cook on low heat for 1 hour.
8. Serve with a splash of fresh lemon juice and corn tortillas.

Nutrition Info

Calories: 573, Fat: 21g, Carbs: 36g, Protein: 56g, Fiber: 5g