Method
Ingredients
14.25 lb.
3 cups
1 cup
1/2 cup
1 ea.
1/2 gal.
Spice Mix
1 1/2 Tbsp.
2 1/2 Tbsp.
1/2 Cup
2 tsp.
2 tsp.
1/2 tsp.
1/2 tsp.
2 Tbsp.
Garnish
As needed
As needed
As needed
Chuck Tender Choice
Tomato Sauce
Birria Spice Mix*
Vinegar
Large Yellow Onion, cut in quarters
Water
Granulated Garlic
Chili Powder
Paprika
Cumin
Oregano
Ground Clove
Black Pepper
Salt
Cilantro
Onion, diced
Radish, sliced
In a mixing bowl, mix tomato sauce, vinegar and spice mix, until it forms a paste.
Place the beef in a 4” full steamtable pan. Rub paste on all sides of beef.
Add water to bottom of the pan, add quartered onion to water.
Cook in combi oven using the overnight soft cooking mode, on the fast setting to a target core temperature of 208 F.
To Serve:
This dish can be served with Cilantro, diced Onion, and/or Radish topping. Along with lime wedges and hot sauce.
If served as a bowl, it can be served with ¼ c of pinto beans, if served as a taco, it can be served with a ¼ cup of its own consommé.