Ingredients:

For the Meat:

• 5 lbs beef chuck roast, short ribs, or goat meat
• 8 cups water
• 1 head garlic (halved)
• 1 large onion (quartered)
• 2 bay leaves
• 2 tbsp salt
• 1 tsp black pepper

For the Birria Sauce:

• 6 dried guajillo chiles (stems & seeds removed)
• 2 dried ancho chiles (stems & seeds removed)
• 2 dried pasilla chiles (optional, for extra depth)
• 4 Roma tomatoes (halved)
• 5 garlic cloves
• 1 small onion (chopped)
• 1 tbsp apple cider vinegar
• 1 tsp dried oregano
• 1 tsp cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tbsp smoked paprika
• 1 tbsp chipotle in adobo (optional, for smokiness)
• 2 cups beef broth

For Serving:

• Warm corn tortillas
• Chopped cilantro
• Diced onions
• Lime wedges
• Queso fresco or shredded cheese

Instructions:

1. Cook the Meat in the Platinum 20 Qt

1. Place the meat in the Platinum 20 Qt stockpot and add water, garlic, onion, bay leaves, salt, and black pepper.
2. Cover with the Platinum lid and cook on medium heat for about 3 hours, until the meat is tender and shreds easily.
3. Once cooked, remove the meat and shred it. Strain and reserve the broth.

2. Make the Birria Sauce

1. In a separate saucepan, heat water and soak the dried chiles for 10 minutes until soft.
2. In the Platinum stockpot, roast the tomatoes, garlic, and onion until slightly charred.
3. Blend the softened chiles, roasted ingredients, vinegar, and spices with 2 cups of reserved broth until smooth.
4. Strain the sauce for a silky texture.

3. Simmer Everything Together

1. Return the shredded meat to the Platinum 20 Qt stockpot.
2. Pour the sauce over the meat and add 2-3 more cups of broth, adjusting consistency.
3. Simmer for 30 minutes on low heat to let the flavors blend.

4. Serve & Enjoy!

• Serve the birria in bowls with consommé on the side.
• For Birria Tacos, dip tortillas in the broth, grill with shredded cheese, and fill with meat.