Birria

YIELD: 24servings

12 lbs. flank steak
2 cups beef broth
8 each ripe tomatoes
Salt, to taste

Rub:
1/2 cup white wine vinegar
5 each whole cloves, crushed
1 Tbsp.cumin seeds, crushed
1 Tbsp.peppercorns, crushed
3 each garlic cloves, crushed
1 1/2 cups onions, finely diced
2 Tbsps. dried oregano
5 each dried Cascavel peppers
5 each dried Ancho peppers
5 each dried Guajillo peppers

1. Seed the peppers and toast. Soak peppers in hot water for 25 minutes.
2. Blend all ingredients for the rub together to make a paste. Rub flank steak with half of the mixture and refrigerate overnight. Refrigerate remaining half of rub mixture separately.
3. Place flank steak in pan and add beef broth. Cover with plastic wrap and foil and cook at 325°F for 3 hours, or until tender.
4. Reserve cooking liquor for sauce.
5. Boil tomatoes until soft. Drain and blend with reserved rub mixture and cooking liquor. Season as needed with salt.
6. Chop flank steak, mix with sauce and serve.

Recipe from Chef de Cuisine Gabriel Gomez, UCLA Medical Center, Los Angeles, CA.