Beef Birria

I’m really excited to show you this recipe, not only because it’s one of the best beef stews ever, but also because after we enjoy this in stew form, we’re doing a follow-up video using this to make some of the most incredible tacos you’ve ever had. If you like beef stew, and you’re a fan of chili, you’re going to go nuts over this. Serve with lime wedges as-is, or with warm flour tortillas, chili oil, salsa, or diced avocado next to some Spanish rice and a nice green salad.

Step: 1

Cut each beef short rib through the middle, all the way down to the bone. Cut beef chuck in half; cut each half into 3- to 4-inch pieces.

Step: 2

Place beef chuck and short ribs into a soup pot and season with salt, black pepper, oregano, cumin, cinnamon, and cloves. Toss very thoroughly until the meat is evenly coated with the spices, 2 to 3 minutes.

Step: 3

Cover and transfer into the refrigerator for at least 6 hours, or overnight.

Step: 4

Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out the seeds onto a plate to discard.

Step: 5

Heat olive oil in a saucepan over medium heat. Add dried guajillo chiles and toss in the hot oil, about 30 seconds. Add chopped onion, garlic, and ginger; toss to combine. Add tomatoes and water, raise heat to high, and bring the mixture to a simmer. Reduce heat to medium-low and let simmer for 30 minutes.

Step: 6

Turn off heat and use an immersion blender to blend the mixture as smooth as possible, or transfer to a regular blender, working in batches as needed.

Step: 7

Remove the soup pot with meat from the refrigerator. Strain the reserved chili mixture into the pot using a large mesh strainer. Add bay leaves, honey, vinegar, and chicken broth.

Step: 8

Bring to a boil over high heat, and then lower to medium-low. Simmer gently, stirring occasionally, until the meat is falling-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.

Step: 9

Place some chunks of beef into a soup bowl and ladle some of the cooking liquid over top. Top with white onion and chopped cilantro and squeeze lime juice over top.

Per Serving: 375 calories; protein 21.1g; carbohydrates 8.1g; fat 28.4g; cholesterol 82mg; sodium 1286.6mg.

To much possesion yourself can lead to lot of eat , late-night snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much necessary to include some fun foods (or what one may perceive as unnecessary ). Meaning , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really will the burger and should have just enjoyed it in the first place."

When it comes to eat on evening , overeating or eating too much of the wrong kinds of food will make lead to trouble on sleeping. On the other side, a daylight food that is less than satiating not make leave you want more and resulting in reaching for an eat bad food late-night snack even closer to bedtime .