El Pollo Loco Shredded Beef Birria Recipe
Explore the rich flavors of El Pollo Loco's Shredded Beef Birria with our easy-to-follow recipe from a dish that's been around for over 400 years! This guide will help you recreate the tender, juicy, and spice-infused beef that's perfect for tacos, burritos, or simply enjoying on its own. Dive into this traditional dish with a modern twist!
- Dutch Oven
- 2 tablespoons vegetable oil
- 3 lb chuck roast
- 2 cups water
- 1 tablespoon salt
- 3/4 teaspoon black pepper (ground)
- 4 cups chicken broth (low sodium)
- 3/4 teaspoon oregano (dried)
- 1 cup white onion (1/2 large onion chopped )
- 3/4 teaspoon thyme (dried)
- 2 count bay leaves
- 1/3 cup chili powder
- 1 cup carrots (2 large carrots chopped)
- 4 teaspoons garlic (chopped)
- 1/2 cup tomato sauce
- 3/4 teaspoon cumin (ground)
- 1/2 teaspoon gelatin powder
Consomme Garnish
- white onion (diced)
- cilantro (chopped)
Warm the oil in a sizable pot or Dutch oven on medium-high heat. Once the oil shimmers, place the chuck roast in the pan, browning it for 3 to 5 minutes per side. After browning, move the roast to a plate and maintain the pan's temperature.
Toss in the onion and carrots into the same pan, sautéing for 2 minutes and stirring frequently. Follow by adding the garlic and sauté for an additional minute.
Put the roast back into the pan, along with the chicken broth, water, tomato sauce, and all the seasonings: chili powder, salt, pepper, thyme, oregano, cumin, and bay leaves.
Once the mixture starts to simmer, lower the heat, cover the pan, and let it gently cook for 3 to 3.5 hours, or until the meat is tender enough to pull apart easily.
Carefully remove the meat to a serving dish to cool, and then sieve out the solid ingredients from the broth.
Pour the filtered broth into a large bowl and refrigerate for an hour or until a layer of fat forms on the surface, which you then skim off with a spoon.
Heat 4 cups of the clarified consomme in a medium saucepan over medium-high heat, adding the gelatin while avoiding any settled solids. Warm the mixture until it just starts to bubble, then take it off the heat and cover.
Once the beef has cooled sufficiently, shred it into small, bite-sized pieces using two forks.
Ladle a portion of the consomme into a bowl, embellishing it with diced onion and fresh cilantro. Serve this as a flavorful accompaniment to your beef birria, reminiscent of El Pollo Loco's offering.