Birria Beef & Tomato Bowl
A bowl inspired by the widely popular Birria taco, featuring tender braised beef, a rich tomato and chili sauce, and cilantro rice, all topped with a generous sprinkle of horseradish white cheddar for a comforting and flavorful meal.
Yield 10 servings
| Ingredient | Measure |
|---|---|
| Guajillo Chilis | 5 each |
| Chilis de Arbol | 2 each |
| Beef Chuck, 3" chunks | 3 lbs |
| Kosher Salt | 1 - 1 1/2 Tbsp |
| Olive Oil | 2 Tbsp |
| White Onion, 1/2" dice | 1 1/4 cups |
| Garlic, chopped | 3 Tbsp |
| Contadina® Diced Tomatoes in Juice (first listed) | 1 1/2 cups |
| Oregano Leaves | 1 1/2 tsp |
| Black Pepper, table grind | 1 tsp |
| Cumin, ground | 1 tsp |
| Coriander Seed, ground | 1/2 tsp |
| Cinnamon, ground | 1/4 tsp |
| Cloves, ground | 1/8 tsp |
| Bay leaves | 2 each |
| Apple Cider Vinegar | 2 tsp |
| College Inn® Beef Broth | 2 cups |
| Cilantro Rice, held hot | 8 cups |
| Contadina® Diced Tomatoes in Juice, drained (2nd listed) | 3 1/3 cups |
| Horseradish White Cheddar, shredded | 1 cup |
TIPS
The braising of the meat can be done the day before service. If there is congealed fat on top of the sauce, it can easily be removed. Some chefs will use that fat to sear Birria taco tortillas.
The 225°F braising temperature produces a slow cooked very juicy and tender product. If time is short, increasing the temperature only to about 250°F will reduce cooking by an hour or more.
Horseradish White Cheddar is a wonderful cheese with hearty beef and it’s trending well. If it’s not stocked you can use jack cheese or queso fresco.
Adding Contadina® Diced Tomatoes Extends the flavorful meat and sauce, adds nutritional value and reduces cost.
Directions:
- In a heavy bottom pan over high heat, Toast the chilis holding them down to lightly char on both sides. Cool and pull the stems off to remove all the seeds.
- Pour boiling water over the chilis, then cover and let them sit for 20 to 30 minutes. Drain.
- Lightly season beef. Add olive oil to a heavy bottom Rondeaux, heat and sear beef on all sides. Remove beef and hold.
- Add onion and garlic to the pan and sauté until fragrant. Add tomatoes (first listed) and continue to cook for just a few minutes. Add the above drained Guajillo and Arbol Chilis. Cool enough to puree. Note: you may want to add just half the peppers and puree – taste and if your guests will enjoy the extra heat, add the remaining peppers.
- Add to a blender and carefully puree. Add back to pan and heat to a simmer.
- Preheat oven to 225°F.
- Add oregano, pepper, cumin, coriander, cinnamon, cloves and bay leaf. Bring back to a boil, add vinegar and broth, stir and add seared meat.
- Cover and braise in oven for 3 to 4 hours until meat is fork tender. Remove and cool meat.
- Pull meat to about 1” bite sized pieces. Hold for service.
- For each order, heat a small sauté pan and add 1/3 cup diced tomatoes (2nd listed). ½ cup beef, and ¼ cup sauce. Heat until hot and serve over ¾ cup of hot cilantro rice.
- Cover meat with 1½ tablespoon of shredded cheese.
- If desired, garnish with blue corn tortillas, and chopped cilantro.
- In a heavy bottom pan over high heat, Toast the chilis holding them down to lightly char on both sides. Cool and pull the stems off to remove all the seeds.
- Pour boiling water over the chilis, then cover and let them sit for 20 to 30 minutes. Drain.
- Lightly season beef. Add olive oil to a heavy bottom Rondeaux, heat and sear beef on all sides. Remove beef and hold.
- Add onion and garlic to the pan and sauté until fragrant. Add tomatoes (first listed) and continue to cook for just a few minutes. Add the above drained Guajillo and Arbol Chilis. Cool enough to puree. Note: you may want to add just half the peppers and puree – taste and if your guests will enjoy the extra heat, add the remaining peppers.
- Add to a blender and carefully puree. Add back to pan and heat to a simmer.
- Preheat oven to 225°F.
- Add oregano, pepper, cumin, coriander, cinnamon, cloves and bay leaf. Bring back to a boil, add vinegar and broth, stir and add seared meat.
- Cover and braise in oven for 3 to 4 hours until meat is fork tender. Remove and cool meat.
- Pull meat to about 1” bite sized pieces. Hold for service.
- For each order, heat a small sauté pan and add 1/3 cup diced tomatoes (2nd listed). ½ cup beef, and ¼ cup sauce. Heat until hot and serve over ¾ cup of hot cilantro rice.
- Cover meat with 1½ tablespoon of shredded cheese.
- If desired, garnish with blue corn tortillas, and chopped cilantro.
