Eosinophilic Esophagitis Friendly Beef Birria with Consomé
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Learn more →Ingredients
6 servings
For the chile sauce
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 4 cups beef broth
- 1 can (14 oz) whole peeled tomatoes
- 1 medium white onion, roughly chopped
- 6 garlic cloves, peeled
- 1 tsp dried mexican oregano
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 2 tbsp apple cider vinegar
For the beef
- 2 ½ lb beef chuck roast, cut into 3-inch chunks
- 1 ½ lb bone-in beef short ribs
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil (such as avocado or canola oil)
- 2 bay leaves
- 2 cups additional beef broth
For serving
- corn tortillas, warmed, for serving (optional)
- white onion, finely diced, for serving (optional)
- fresh cilantro, roughly chopped, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat a large dry skillet over medium-high heat. Working in batches, press the guajillo, ancho, and pasilla chiles flat against the hot surface for 15–20 seconds per side until fragrant and slightly darkened — watch closely so they don't scorch. Transfer the toasted chiles to a medium saucepan, cover with 4 cups of beef broth, and bring to a boil over high heat. Reduce to a simmer and cook for 10 minutes until the chiles are fully softened and pliable.
- 2
Transfer the softened chiles and all of the soaking broth to a blender. Add the canned tomatoes (with their juices), onion, garlic, Mexican oregano, cumin, cinnamon, cloves, and apple cider vinegar. Blend on high for 60–90 seconds until completely smooth. Strain the sauce through a fine-mesh strainer into a large bowl, pressing on the solids with a spoon to extract as much liquid as possible; discard the solids. You should have about 4–5 cups of smooth chile sauce.
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