
Mezclajeté® Beef Birria
Puree onion, garlic and fire roasted tomatoes using an immersion mixer or blender (Do Not add Mezclajeté yet). Puree until smooth. Then stir in Mezclajeté. Set aside.
Cut the untrimmed chuck steak into 3” cubes and season with salt and pepper. In a large pot, heat oil on medium high. Sear the meat on all sides and set aside.
Once meat is seared, deglaze the pan with half the beef stock. Add the sauce and the rest of the beef stock into the pan and mix. Place the cubes of seared meat into the pot along with any meat juices and cover. Lower heat to simmer and cook for 3 hours. Turn the heat off and let the meat rest in the pot with the lid on, for about 20 minutes.
Take the meat out of the pot and shred, removing any excess fat, etc. Place the shredded meat into a bowl or hotel pan. Add about 4-6 cups of consommé over the shredded meat. Set aside the extra consommé for dipping tacos or as broth for ramen. Makes 50-4oz servings
Great for Birria Queso Tacos, Birria Ramen or Birria Grilled Cheese Sandwich.
Preheat to 350 degrees. Follow the directions. After deglazing the pot, pour the sauce and beef stock mixture into a hotel pan and place the seared meat into the consommé. Cover the pan with foil and place it in the 350 degree oven for 3 hours. Remove the hotel pan from oven and let rest for 20 minutes before shredding meat.
Take the meat out of the pan and shred, removing any excess fat, etc. Place the shredded meat into a bowl or another hotel pan. Add about 4-6 cups of consommé over the shredded meat. Set aside the extra consommé for dipping tacos or as broth for ramen.
Ingredients
Directions
Puree onion, garlic and fire roasted tomatoes using an immersion mixer or blender (Do Not add Mezclajeté yet). Puree until smooth. Then stir in Mezclajeté. Set aside.
Cut the untrimmed chuck steak into 3” cubes and season with salt and pepper. In a large pot, heat oil on medium high. Sear the meat on all sides and set aside.
Once meat is seared, deglaze the pan with half the beef stock. Add the sauce and the rest of the beef stock into the pan and mix. Place the cubes of seared meat into the pot along with any meat juices and cover. Lower heat to simmer and cook for 3 hours. Turn the heat off and let the meat rest in the pot with the lid on, for about 20 minutes.
Take the meat out of the pot and shred, removing any excess fat, etc. Place the shredded meat into a bowl or hotel pan. Add about 4-6 cups of consommé over the shredded meat. Set aside the extra consommé for dipping tacos or as broth for ramen. Makes 50-4oz servings
Great for Birria Queso Tacos, Birria Ramen or Birria Grilled Cheese Sandwich.
Preheat to 350 degrees. Follow the directions. After deglazing the pot, pour the sauce and beef stock mixture into a hotel pan and place the seared meat into the consommé. Cover the pan with foil and place it in the 350 degree oven for 3 hours. Remove the hotel pan from oven and let rest for 20 minutes before shredding meat.
Take the meat out of the pan and shred, removing any excess fat, etc. Place the shredded meat into a bowl or another hotel pan. Add about 4-6 cups of consommé over the shredded meat. Set aside the extra consommé for dipping tacos or as broth for ramen.