Steam Oven Birria Tacos

Marinade

4 cloves garlic

1/2 tablespoon whole black peppercorns

1 teaspoon whole cloves

1 teaspoons ground ginger

2 teaspoon ground cumin

1 tablespoon dried thyme

1 tablespoon dried oregano

7 bay leaves

1 tablespoons sesame seeds

5 dried ancho chiles, stemmed and seeded

5 dried arbol chiles, stemmed and seeded

2 dried chipotle chiles, stemmed and seeded

1/2 cup dark Mexican beer, such as Negra Modelo

¼ cup white vinegar

Birria

3 Lbs Beef Chuck Roast

Kosher salt as needed

1 tablespoon canola oil

½ medium white onion

6 cloves garlic

3 bay leaves

1 teaspoon whole black peppercorns

To make the marinade: In a medium heatproof bowl, cover the chiles with boiling water; let sit until softened, about 30 minutes, and drain (reserve the soaking liquid).

Transfer the spices, drained chiles, beer, and vinegar to a blender and blend, adding enough of the reserved soaking liquid to form a smooth, thick paste.

To make the birria: Season the roast heavily with salt; let sit for 30 minutes.

Heat the oil in a large saute over medium-high heat. Brown the meat in a single layer, working in batches as needed to avoid crowding the pot; cook, turning occasionally, until some of the fat is rendered and the meat is golden brown on all sides, then remove to a platter. Once all the beef is seared, marinate the meat in the marinade and let it rest in the refrigerator overnight.

Preheat your convection steam oven in convection steam mode to 400 F, and put the marindae and meat in a casserole dish.  Cut the onion half into four pieces and arrange the pieces over the meat along with the garlic, bay leaves and peppercorns. Cook for 15 minutes, then reduce the heat to 265 F, and cook until very tender, about 1.5 hours. Drain and shred the meat, reserving the braising liquid. (If not serving immediately, you can refrigerate the liquid and meat until ready to serve, up to 2 days.)