Symfony Profiler

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      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "This-Birria-Is-Like-Mom-s-But-Better-and-With-Gochujang"
    +title: "This Birria Is Like Mom's. But Better (and With Gochujang)."
    +url: "https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004"
    +body: """
      cross-posted from: [lemmy.world/post/6978383](https://lemmy.world/post/6978383)\n
      \n
      > Ingredients\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">1 1/2 teaspoons black peppercorns\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1/4 teaspoon cumin seeds\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 cloves\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 plum (Roma) tomatoes (8 ounces; 225g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tomatillos, husks removed (4 ounces; 85g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 guajillo chiles,stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 California chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 árbol chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">One 3.5-ounce pack achiote paste (100g) (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tablespoons gochujang (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">5 medium cloves garlic\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 cup water\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 whole bay leaves\n
      > </span>\n
      > ```\n
      > \n
      > For Serving:\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">Diced white onion\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Minced fresh cilantro leaves and tender stems\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Warmed corn tortillas\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked rice (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked beans\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Lime wedges\n
      > </span>\n
      > ```\n
      > \n
      > Directions\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)\n
      > </span>\n
      > ```
      """
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    +magazine: App\Entity\Magazine {#260
      +icon: Proxies\__CG__\App\Entity\Image {#240 …}
      +name: "cooking@lemmy.world"
      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "This-Birria-Is-Like-Mom-s-But-Better-and-With-Gochujang"
    +title: "This Birria Is Like Mom's. But Better (and With Gochujang)."
    +url: "https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004"
    +body: """
      cross-posted from: [lemmy.world/post/6978383](https://lemmy.world/post/6978383)\n
      \n
      > Ingredients\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">1 1/2 teaspoons black peppercorns\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1/4 teaspoon cumin seeds\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 cloves\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 plum (Roma) tomatoes (8 ounces; 225g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tomatillos, husks removed (4 ounces; 85g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 guajillo chiles,stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 California chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 árbol chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">One 3.5-ounce pack achiote paste (100g) (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tablespoons gochujang (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">5 medium cloves garlic\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 cup water\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 whole bay leaves\n
      > </span>\n
      > ```\n
      > \n
      > For Serving:\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">Diced white onion\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Minced fresh cilantro leaves and tender stems\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Warmed corn tortillas\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked rice (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked beans\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Lime wedges\n
      > </span>\n
      > ```\n
      > \n
      > Directions\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)\n
      > </span>\n
      > ```
      """
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[
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App\Twig\Components\DateComponent {#3212
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[
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App\Twig\Components\DateEditedComponent {#3276
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    +magazine: App\Entity\Magazine {#260
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "This-Birria-Is-Like-Mom-s-But-Better-and-With-Gochujang"
    +title: "This Birria Is Like Mom's. But Better (and With Gochujang)."
    +url: "https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004"
    +body: """
      cross-posted from: [lemmy.world/post/6978383](https://lemmy.world/post/6978383)\n
      \n
      > Ingredients\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">1 1/2 teaspoons black peppercorns\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1/4 teaspoon cumin seeds\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 cloves\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 plum (Roma) tomatoes (8 ounces; 225g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tomatillos, husks removed (4 ounces; 85g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 guajillo chiles,stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 California chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 árbol chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">One 3.5-ounce pack achiote paste (100g) (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tablespoons gochujang (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">5 medium cloves garlic\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 cup water\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 whole bay leaves\n
      > </span>\n
      > ```\n
      > \n
      > For Serving:\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">Diced white onion\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Minced fresh cilantro leaves and tender stems\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Warmed corn tortillas\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked rice (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked beans\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Lime wedges\n
      > </span>\n
      > ```\n
      > \n
      > Directions\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)\n
      > </span>\n
      > ```
      """
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    +magazine: App\Entity\Magazine {#260
      +icon: Proxies\__CG__\App\Entity\Image {#240 …}
      +name: "cooking@lemmy.world"
      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "This-Birria-Is-Like-Mom-s-But-Better-and-With-Gochujang"
    +title: "This Birria Is Like Mom's. But Better (and With Gochujang)."
    +url: "https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004"
    +body: """
      cross-posted from: [lemmy.world/post/6978383](https://lemmy.world/post/6978383)\n
      \n
      > Ingredients\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">1 1/2 teaspoons black peppercorns\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1/4 teaspoon cumin seeds\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 cloves\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 plum (Roma) tomatoes (8 ounces; 225g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tomatillos, husks removed (4 ounces; 85g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 guajillo chiles,stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 California chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 árbol chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">One 3.5-ounce pack achiote paste (100g) (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tablespoons gochujang (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">5 medium cloves garlic\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 cup water\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 whole bay leaves\n
      > </span>\n
      > ```\n
      > \n
      > For Serving:\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">Diced white onion\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Minced fresh cilantro leaves and tender stems\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Warmed corn tortillas\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked rice (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked beans\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Lime wedges\n
      > </span>\n
      > ```\n
      > \n
      > Directions\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)\n
      > </span>\n
      > ```
      """
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    +cross: false
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    +ranking: 1697772968
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       …2
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    +magazine: App\Entity\Magazine {#260
      +icon: Proxies\__CG__\App\Entity\Image {#240 …}
      +name: "cooking@lemmy.world"
      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "This-Birria-Is-Like-Mom-s-But-Better-and-With-Gochujang"
    +title: "This Birria Is Like Mom's. But Better (and With Gochujang)."
    +url: "https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004"
    +body: """
      cross-posted from: [lemmy.world/post/6978383](https://lemmy.world/post/6978383)\n
      \n
      > Ingredients\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">1 1/2 teaspoons black peppercorns\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1/4 teaspoon cumin seeds\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 cloves\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 plum (Roma) tomatoes (8 ounces; 225g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tomatillos, husks removed (4 ounces; 85g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 guajillo chiles,stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 California chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 árbol chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">One 3.5-ounce pack achiote paste (100g) (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tablespoons gochujang (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">5 medium cloves garlic\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 cup water\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 whole bay leaves\n
      > </span>\n
      > ```\n
      > \n
      > For Serving:\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">Diced white onion\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Minced fresh cilantro leaves and tender stems\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Warmed corn tortillas\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked rice (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked beans\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Lime wedges\n
      > </span>\n
      > ```\n
      > \n
      > Directions\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)\n
      > </span>\n
      > ```
      """
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
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    +slug: "This-Birria-Is-Like-Mom-s-But-Better-and-With-Gochujang"
    +title: "This Birria Is Like Mom's. But Better (and With Gochujang)."
    +url: "https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004"
    +body: """
      cross-posted from: [lemmy.world/post/6978383](https://lemmy.world/post/6978383)\n
      \n
      > Ingredients\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">1 1/2 teaspoons black peppercorns\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1/4 teaspoon cumin seeds\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 cloves\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 plum (Roma) tomatoes (8 ounces; 225g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tomatillos, husks removed (4 ounces; 85g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 guajillo chiles,stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 California chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 árbol chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">One 3.5-ounce pack achiote paste (100g) (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tablespoons gochujang (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">5 medium cloves garlic\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 cup water\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 whole bay leaves\n
      > </span>\n
      > ```\n
      > \n
      > For Serving:\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">Diced white onion\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Minced fresh cilantro leaves and tender stems\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Warmed corn tortillas\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked rice (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked beans\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Lime wedges\n
      > </span>\n
      > ```\n
      > \n
      > Directions\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)\n
      > </span>\n
      > ```
      """
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    -bodyTs: "'-190':284 '-88':287 '/post/6978383](https://lemmy.world/post/6978383)':7 '1':9,106,109 '1/2':10 '1/4':14 '100g':70 '15':200 '180':283 '2':18,35,42,54,73,96,119,331 '225g':41 '227g':118 '2kg':84 '3':49,59,295 '3.5':65 '30':163 '4':20,46,82,297 '5':78 '8':39,116 '82':286 '85g':48 '945ml':22 'achiot':68,210 'add':165,219,253 'adjust':274 'and/or':361 'asid':235 'batch':227 'bay':121,262,302 'bean':143,375 'beef':86,238,255,290,325,334,368 'begin':193 'bite':337 'bite-s':336 'black':12,104 'blend':225,256 'blender':208,214 'board':329 'boil':178 'boneless':85 'bought':29 'bowl':348 'bring':175 'broth':34 'c':288 'california':55,171 'chicken':24,33,166,203 'chile':51,56,61,174,197,257 'chop':342 'chuck':87 'cilantro':130,356 'clove':19,80,156,223 'consomé':344,351,371 'continu':270 'cook':138,142,265,272 'corn':136 'cover':266,273 'cross':2 'cross-post':1 'crumbl':209 'cube':98 'cumin':16,153 'cup':21,107 'cut':94,328 'dice':125,353 'direct':146 'discard':299 'dunk':360 'dutch':251 'end':114 'excess':91 'f':285 'fat':92 'fork':293,332 'fork-tend':292 'fragrant':161 'fresh':102,129 'garlic':81,222 'generous':236 'gentl':280 'gochujang':75,220 'ground':103 'guajillo':50,170 'hand':216 'heat':159,181,186,275 'high':180 'hold':312 'homemad':23 'hour':298 'husk':44 'inch':97 'individu':346 'ingredi':8 'kosher':99 'ladl':343 'larg':149,250 'leav':122,131,263,303 'lemmy.world':6 'lemmy.world/post/6978383](https://lemmy.world/post/6978383)':5 'let':188 'light':341 'lime':144,377 'low':31 'low-sodium':30 'maintain':279 'meat':365 'medium':79,158 'minc':128 'minut':201 'mixtur':205 'need':229,277 'note':72,77,141,218,380 'one':64 'onion':112,127,260,300,354 'ounc':40,47,66,117 'oven':252 'pack':67 'past':69,211 'pepper':105,244,309 'peppercorn':13,152 'piec':339 'plum':36 'post':3 'pot':248 'pound':83 'prepar':370 'pure':233 'readi':315 'remov':45,53,58,63 'rest':189 'rice':139,374 'roast':88 'roma':37 'salt':100,242,307 'sauc':258 'saucepan':150 'season':237,305 'second':164 'see':71,76,140,217,379 'seed':17,154 'serv':124,317,319,347,366 'set':234 'shred':333,367 'shrivel':195 'simmer':269,281 'size':338 'skin':192 'slot':322 'smooth':232 'sodium':32 'soften':198 'spoon':323,362 'stem':52,57,62,134 'stock':25,167,204,247 'store':28 'store-bought':27 'tablespoon':74 'tast':311 'teaspoon':11,15 'tender':133,294 'toast':151 'tomatillo':43,169 'tomato':38,168,191 'top':350 'tortilla':137,373 'transfer':202,324 'trim':89,115 'turn':183 'unpeel':113 'use':320,330 'warm':135,313,372 'water':108,259 'wedg':145,378 'white':126 'whole':110,120 'yellow':111 'árbol':60,173"
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      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "This-Birria-Is-Like-Mom-s-But-Better-and-With-Gochujang"
    +title: "This Birria Is Like Mom's. But Better (and With Gochujang)."
    +url: "https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004"
    +body: """
      cross-posted from: [lemmy.world/post/6978383](https://lemmy.world/post/6978383)\n
      \n
      > Ingredients\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">1 1/2 teaspoons black peppercorns\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1/4 teaspoon cumin seeds\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 cloves\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 plum (Roma) tomatoes (8 ounces; 225g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tomatillos, husks removed (4 ounces; 85g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 guajillo chiles,stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 California chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 árbol chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">One 3.5-ounce pack achiote paste (100g) (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tablespoons gochujang (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">5 medium cloves garlic\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 cup water\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 whole bay leaves\n
      > </span>\n
      > ```\n
      > \n
      > For Serving:\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">Diced white onion\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Minced fresh cilantro leaves and tender stems\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Warmed corn tortillas\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked rice (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked beans\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Lime wedges\n
      > </span>\n
      > ```\n
      > \n
      > Directions\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)\n
      > </span>\n
      > ```
      """
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      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "This-Birria-Is-Like-Mom-s-But-Better-and-With-Gochujang"
    +title: "This Birria Is Like Mom's. But Better (and With Gochujang)."
    +url: "https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004"
    +body: """
      cross-posted from: [lemmy.world/post/6978383](https://lemmy.world/post/6978383)\n
      \n
      > Ingredients\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">1 1/2 teaspoons black peppercorns\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1/4 teaspoon cumin seeds\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 cloves\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 plum (Roma) tomatoes (8 ounces; 225g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tomatillos, husks removed (4 ounces; 85g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 guajillo chiles,stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 California chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">3 árbol chiles, stems removed\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">One 3.5-ounce pack achiote paste (100g) (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 tablespoons gochujang (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">5 medium cloves garlic\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 cup water\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">2 whole bay leaves\n
      > </span>\n
      > ```\n
      > \n
      > For Serving:\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">Diced white onion\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Minced fresh cilantro leaves and tender stems\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Warmed corn tortillas\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked rice (see notes)\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Cooked beans\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Lime wedges\n
      > </span>\n
      > ```\n
      > \n
      > Directions\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.\n
      > </span><span style="color:#323232;">\n
      > </span><span style="color:#323232;">For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)\n
      > </span>\n
      > ```
      """
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        +title: "cooking"
        +description: """
          ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
          \n
          Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
          ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
          \n
          Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
          \n
          ---\n
          \n
          **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
          \n
          We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
          \n
          ### TAGS:\n
          \n
          - [QUESTION] - For questions about cooking.\n
          - [RECIPE} - Share a recipe of your own, or link one.\n
          - [MEME] - Food related meme or funny post.\n
          - [DISCUSSION] - For general culinary discussion.\n
          - [TIP] - Helpful cooking tips.\n
          \n
          ### FORMAT:\n
          \n
          ```\n
          \n
          <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
          </span>\n
          ```\n
          \n
          ---\n
          \n
          ### Other Cooking Communities:\n
          \n
          [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
          \n
          [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
          \n
          [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
          \n
          [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
          \n
          ---\n
          \n
          While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
          \n
          1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
          2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
          3. Spam, self promotion, trolling, and bots are not allowed\n
          4. Shitposts and memes are allowed until they prove to be a problem.\n
          \n
          Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
          """
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      +slug: "This-Birria-Is-Like-Mom-s-But-Better-and-With-Gochujang"
      +title: "This Birria Is Like Mom's. But Better (and With Gochujang)."
      +url: "https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004"
      +body: """
        cross-posted from: [lemmy.world/post/6978383](https://lemmy.world/post/6978383)\n
        \n
        > Ingredients\n
        > \n
        > ```\n
        > \n
        > <span style="color:#323232;">1 1/2 teaspoons black peppercorns\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">1/4 teaspoon cumin seeds\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">2 cloves\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">2 plum (Roma) tomatoes (8 ounces; 225g)\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">2 tomatillos, husks removed (4 ounces; 85g)\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">3 guajillo chiles,stems removed\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">2 California chiles, stems removed\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">3 árbol chiles, stems removed\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">One 3.5-ounce pack achiote paste (100g) (see notes)\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">2 tablespoons gochujang (see notes)\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">5 medium cloves garlic\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">1 cup water\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">2 whole bay leaves\n
        > </span>\n
        > ```\n
        > \n
        > For Serving:\n
        > \n
        > ```\n
        > \n
        > <span style="color:#323232;">Diced white onion\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">Minced fresh cilantro leaves and tender stems\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">Warmed corn tortillas\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">Cooked rice (see notes)\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">Cooked beans\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">Lime wedges\n
        > </span>\n
        > ```\n
        > \n
        > Directions\n
        > \n
        > ```\n
        > \n
        > <span style="color:#323232;">In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.\n
        > </span><span style="color:#323232;">\n
        > </span><span style="color:#323232;">For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)\n
        > </span>\n
        > ```
        """
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