Oven-Baked Beef Birria

Ingredients

• 4 árbol chiles
• 4 puya chiles
• 3 pasilla chiles
• 8 guajillo chiles
• cumin (a pinch; cumin is also mentioned without a quantity)
• 0.5 cinnamon (half of a small stick)
• 0.5 bay leaf (half of a small leaf)
• 6 garlic cloves (peeled)
• allspice (quantity not specified)
• 4 whole cloves
• black pepper (a pinch of peppercorns)
• oregano (quantity not specified)
• beef shank (quantity not specified)
• beef ribs (quantity not specified)
• oil (a little, for searing the meat)
• salt (quantity not specified; it is not explicitly mentioned in the audio, and no salt is specified for the marinade)

Steps

1. 1

   Prepare the marinade with the árbol, puya, pasilla, and guajillo chiles, cumin, cinnamon, bay leaf, garlic, allspice, cloves, black pepper, and oregano. The audio lists these ingredients but does not explain how to process them to make the marinade.

2. 2

   Heat a little oil in a skillet and sear the beef shank and ribs on both sides until browned. Work in batches if needed so the meat browns rather than steaming.

3. 3

   Remove the meat from the skillet and place it in an oven-safe dish.

4. 4

   Pour all the marinade over the meat, covering it.

5. 5

   Cover the dish with aluminum foil.

6. 6

   Bake at 300 °F (approximately 150 °C) for 2 hours and 30 minutes, until the meat is very tender and falls apart easily.

Notes

The audio does not specify quantities for the meat, oil, or several of the spices. It also does not clarify how to prepare the marinade before pouring it over the meat or specify whether to add liquid or salt.

Nutrition per serving

• Mexican food
• main course
• beef
• baked
• slow-cooked
• gluten-free