Description
A gourmet fusion of slow-cooked Mexican Birria beef and a tart, syrupy Pomegranate Molasses onion glaze. Rich, smoky, and sophisticated.
Ingredients
Scale
- 3 lb beef chuck roast, cubed
- 5 dried guajillo chilies, stemmed and seeded
- 1/2 cup pomegranate molasses
- 2 large white onions, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 tbsp butter
- 12 corn tortillas
- Salt and pepper to taste
Instructions
- Sear beef cubes in oil until browned on all sides.
- Soak guajillo chilies in hot water, then blend with garlic, cumin, paprika, and vinegar into a paste.
- Place beef in slow cooker and cover with the chili paste.
- Cook on low for 8-10 hours until meat shreds easily.
- Sauté onions in butter until caramelized, then stir in pomegranate molasses and reduce to a glaze.
- Dip tortillas in the fat from the pot and sear on a griddle.
- Fill tortillas with meat, top with glaze, and serve with a side of consommé.
- Prep Time: 30 minutes
- Cook Time: 9 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-Fusion