Birria Beef Jerky Recipe

Birria is one of the best things you can do with beef, and the consommé really seals it. This jerky is marinated in a homemade birria consommé of charred onion, tomato and jalapeño, guajillo and ancho chiles, and smoky spices, then smoked or dehydrated.

Steps

1. Make the consommé: lightly char one white onion, two Roma tomatoes and 3 jalapeños.
2. Rehydrate 6 dried guajillo and 4 ancho pods in hot water, then cut them open and discard the seeds.
3. Add the charred vegetables and chiles to a Dutch oven and cover with beef broth.
4. Add 4 tbsp smoked paprika, 4 tbsp tomato paste, 3 tbsp chipotle powder, garlic and salt.
5. Simmer until everything is soft.
6. Blend until smooth, then pass through a large mesh strainer (optional).
7. Set the consommé aside to cool.
8. Slice the beef into 1/4 inch strips, up to 5 pounds.
9. Once the consommé is cool or cold, marinate the beef slices in it.
10. Smoke with 70% hickory, 15% oak and 15% mesquite wood, or dehydrate until it reaches your desired doneness.

Tips & storage