Birria Stew

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 1 hour 5 minutes

配料

3 dried ancho chili peppers

2 dried chiles de arbol

1 tablespoon avocado or olive oil (, or more if needed)

1 white onion (, diced)

6 cloves garlic (, minced)

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon dried coriander

1 teaspoon ground ginger

1 teaspoon ground cinnamon

3 to matoes (, roughly chopped)

2 chipotles in adobe sauce peppers plus 1 tablespoon sauce

3 – 3 ½ pound chuck roast (, cut into 2 – 3-inch chunks)

Kosher or fine sea salt

Freshly ground black pepper

1 quart gluten-free beef stock (, divided)

¼ cup Marukan Organic Apple Cider Vinegar

2 bay leaves

Optional Toppings: Warm corn tortillas

步骤

In a dry skillet over medium-high heat, toast the dried ancho and chili de arbol peppers for 2 minutes. Cut off tops and remove seeds. Transfer to a blender.

Add oil to skillet and sauté onion until transparent, 4 – 5 minutes. Add garlic and spices and sauté, stirring for 30 – 60 seconds or until fragrant. Add the tomatoes and chipotle peppers and sauce and sauté for another 3 minutes, stirring occasionally. Add to blender with 2 cups beef broth and vinegar and blend until smooth.

Season the beef generously with salt and pepper. In the same pan, add more oil if needed, and sear the beef until browned on all sides, working in batches if needed to avoid over-crowding the pan. Place in Instant Pot with blended sauce, remaining beef stock, and bay leaves. Pressure cook on high pressure for 45 minutes and let release naturally.

Remove bay leaves, shred beef with two forks, taste and add salt and pepper if needed, and serve with desired garnishes.

营养

• 卡路里: 882 kcal
• 总脂肪: 54 g
• 饱和脂肪: 23 g
• 不饱和脂肪: 33 g
• 反式脂肪: 3 g
• 胆固醇: 311 mg
• 钠: 683 mg
• 总碳水化合物: 8 g
• 膳食纤维: 2 g
• 总糖: 4 g
• 蛋白质: 91 g