This Birria Is Like Mom's. But Better (and With Gochujang).

cross-posted from: lemmy.world/post/6978383

Ingredients

<span style="color:#323232;">1 1/2 teaspoons black peppercorns
</span><span style="color:#323232;">
</span><span style="color:#323232;">1/4 teaspoon cumin seeds
</span><span style="color:#323232;">
</span><span style="color:#323232;">2 cloves
</span><span style="color:#323232;">
</span><span style="color:#323232;">4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth
</span><span style="color:#323232;">
</span><span style="color:#323232;">2 plum (Roma) tomatoes (8 ounces; 225g)
</span><span style="color:#323232;">
</span><span style="color:#323232;">2 tomatillos, husks removed (4 ounces; 85g)
</span><span style="color:#323232;">
</span><span style="color:#323232;">3 guajillo chiles,stems removed
</span><span style="color:#323232;">
</span><span style="color:#323232;">2 California chiles, stems removed
</span><span style="color:#323232;">
</span><span style="color:#323232;">3 árbol chiles, stems removed
</span><span style="color:#323232;">
</span><span style="color:#323232;">One 3.5-ounce pack achiote paste (100g) (see notes)
</span><span style="color:#323232;">
</span><span style="color:#323232;">2 tablespoons gochujang (see notes)
</span><span style="color:#323232;">
</span><span style="color:#323232;">5 medium cloves garlic
</span><span style="color:#323232;">
</span><span style="color:#323232;">4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
</span><span style="color:#323232;">
</span><span style="color:#323232;">Kosher salt and freshly ground black pepper
</span><span style="color:#323232;">
</span><span style="color:#323232;">1 cup water
</span><span style="color:#323232;">
</span><span style="color:#323232;">1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)
</span><span style="color:#323232;">
</span><span style="color:#323232;">2 whole bay leaves
</span>

For Serving:

<span style="color:#323232;">Diced white onion
</span><span style="color:#323232;">
</span><span style="color:#323232;">Minced fresh cilantro leaves and tender stems
</span><span style="color:#323232;">
</span><span style="color:#323232;">Warmed corn tortillas
</span><span style="color:#323232;">
</span><span style="color:#323232;">Cooked rice (see notes)
</span><span style="color:#323232;">
</span><span style="color:#323232;">Cooked beans
</span><span style="color:#323232;">
</span><span style="color:#323232;">Lime wedges
</span>

Directions

<span style="color:#323232;">In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.
</span><span style="color:#323232;">
</span><span style="color:#323232;">Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.
</span><span style="color:#323232;">
</span><span style="color:#323232;">Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.
</span><span style="color:#323232;">
</span><span style="color:#323232;">Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.
</span><span style="color:#323232;">
</span><span style="color:#323232;">For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)
</span>