PREP TIME: 10 min
COOK TIME: 6 hours
SERVES: 10-12
MAIN INGREDIENTS
- 4 lbs. elk roast, cut into 4 large chunks
- 2 lbs. bone-in elk shoulder roast, chuck roast or shanks.
As an alternative, add additional boneless meet and 2 ½ marrow bones - 7-8 cups hot water
- 1 large white onion, cut in half crosswise
- 1 garlic bulb, unpeeled but with narrow top cut off
- 1 Roma tomato, sliced into quarters
- 2 carrots, cut into 2” pieces
- 5 bay leaves
- 4 guajillo chilies
- 4 ancho chilies
- 3 tbsp chicken bouillon
- 2-3 tbsp chili powder
- 1 tbsp Mexican oregano
- 1 tbsp ground cumin
- 2 tsp salt
TOPPING INGREDIENTS
- Diced red or white onion
- Cilantro
- Mexican crema
- Cotija cheese, crumbled
PREPARATION
In a large stock pot add all main ingredients, cover with water and bring to a boil.
After 30 minutes remove the meat into a pan and set aside.
In a blender or food processor, blend the sauce from the pot until smooth.
Strain the peppers if needed to remove bits of skin (skip this step if using a high-powered blender).
Add the blended sauce and the meat back to the pot.
Cover and continue to simmer for about 6 hours or until the meat is fork tender and easily falls off the bone if using bone‑in cuts. Pull out the meat, remove the bone and shred. Add meat back to the sauce and give it a good stir.
SERVING OPTIONS
Over Rice: Spoon cooked rice into each bowl, then add shredded meat with birria sauce and top with onion, cilantro, crema and crumbled cotija cheese. Serve with a side of tortilla chips.
Tacos: Lightly coat flour or corn tortillas in birria sauce. In a skillet or flat-top grill, crisp tortillas on one side, then add shredded cheese, shredded meat, cilantro and diced white onions. Fold up like a taco and enjoy!