Birria Loaded Potato

By Tasty · 180 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash the potatoes and prick them with a fork. Rub them with 4 tablespoons of olive oil and 1 tablespoon of salt, wrap tightly in foil and roast for about 40 minutes, until soft and tender.
3. Season the chuck roast generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned with a crust, then set aside.
4. In the same pot, cook the garlic, tomatoes, canned chipotle chiles and thinly sliced onion for 3-4 minutes, stirring often, until softened and fragrant.
5. Add the seared beef, guajillo chiles, chiles de árbol, beef broth, bay leaves, chili powder, bouillon, smoked paprika, thyme, cumin, peppercorns, oregano and cinnamon stick. Stir.
6. Cover and simmer on low for about 2 hours, until the meat falls apart. Remove the meat and vegetables, leaving the broth in the pot.
7. Blend the vegetables until smooth, then stir them back into the broth. Shred the beef and return it to the broth.
8. Unwrap the potatoes and cut them open. Put 1 tablespoon of butter in the centre of each potato and fluff the inside with a fork.
9. Top the potatoes with shredded beef, some of the sauce, a dollop of sour cream, the diced onion and the cilantro.

Summarized from Tasty's video. Watch it for the details.

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