Birria de Res

Name: Birria de Res
Total time: 210 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs Beef Chuck Roast; 2 lbs Beef Shank (Chamorro) or Short Ribs; 2 tbsp Kosher Salt; 1 tbsp Black Pepper; 2 tbsp Vegetable Oil or Lard; 6-8 Dried Guajillo Chiles; 3-4 Dried Ancho Chiles; 2-3 Dried Pasilla Chiles; 3-4 Dried Chiles de Árbol; 1 large White Onion; 1 head Garlic; 4 large Roma Tomatoes; 1 stick Mexican Cinnamon Stick (Canela); 1 tbsp Dried Mexican Oregano; 1 tsp Cumin Seeds; 1 tsp Dried Thyme; 1/2 tsp Marjoram; 4 Whole Cloves; 1/2 tsp Ground Ginger; 3 Dried Bay Leaves; 1/4 cup Apple Cider Vinegar; 4-6 cups Beef Broth or Water; as needed Warm Corn Tortillas; 1 cup Fresh Cilantro; as needed Lime Wedges

Beef Birria & Quesabirria Tacos

Deep guajillo-adobo braise, dipped tortillas seared with cheese, served with a cup of consomé for the ritual dunk.

210 min

Serves 6

High ProteinWeekend

Birria de Res

Focus

✦ Antes de Empezar

Before you cook

Can I use a slow cooker?

Yes — 8 hours on low. Finish on the stovetop to reduce the consomé.

Ingredientes· 25

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Beef & Searing

3 lbsBeef Chuck Roastcut into large chunks
2 lbsBeef Shank (Chamorro) or Short Ribsbone-in for rich consommé body
2 tbspKosher Saltor to taste
1 tbspBlack Peppercoarsely ground
2 tbspVegetable Oil or Lardfor searing

Adobo Chile Marinade

6-8Dried Guajillo Chilesstems and seeds removed
3-4Dried Ancho Chilesstems and seeds removed
2-3Dried Pasilla Chilesstems and seeds removed
3-4Dried Chiles de Árboloptional, for heat
1 largeWhite Onionhalf quartered for marinade, half diced for serving
1 headGarlic6-8 cloves peeled for marinade, rest simmered whole
4 largeRoma Tomatoeshalved and charred
1 stickMexican Cinnamon Stick (Canela)approx. 2 inches
1 tbspDried Mexican Oregano
1 tspCumin Seedsor ground cumin
1 tspDried Thyme
1/2 tspMarjoram
4Whole Cloves
1/2 tspGround Ginger
3Dried Bay Leaves
1/4 cupApple Cider Vinegar
4-6 cupsBeef Broth or Water

For Serving

as neededWarm Corn Tortillas
1 cupFresh Cilantrofinely chopped
as neededLime Wedges

Ingredientes

Beef & Searing

3 lbsBeef Chuck Roastcut into large chunks
2 lbsBeef Shank (Chamorro) or Short Ribsbone-in for rich consommé body
2 tbspKosher Saltor to taste
1 tbspBlack Peppercoarsely ground
2 tbspVegetable Oil or Lardfor searing

Adobo Chile Marinade

6-8Dried Guajillo Chilesstems and seeds removed
3-4Dried Ancho Chilesstems and seeds removed
2-3Dried Pasilla Chilesstems and seeds removed
3-4Dried Chiles de Árboloptional, for heat
1 largeWhite Onionhalf quartered for marinade, half diced for serving
1 headGarlic6-8 cloves peeled for marinade, rest simmered whole
4 largeRoma Tomatoeshalved and charred
1 stickMexican Cinnamon Stick (Canela)approx. 2 inches
1 tbspDried Mexican Oregano
1 tspCumin Seedsor ground cumin
1 tspDried Thyme
1/2 tspMarjoram
4Whole Cloves
1/2 tspGround Ginger
3Dried Bay Leaves
1/4 cupApple Cider Vinegar
4-6 cupsBeef Broth or Water

For Serving

as neededWarm Corn Tortillas
1 cupFresh Cilantrofinely chopped
as neededLime Wedges

Instrucciones

4 pasos

Adobo
Adobo
Toast and soak the chiles, then blend with spices, garlic, and vinegar. Slather onto the beef and marinate overnight.
Brasea
Braise
Braise covered at 160°C for 3.5 hours until the beef shreds with a fork. Skim the top fat and reserve.
Arma los tacos
Build the tacos
Dip tortillas in the red fat, sear on a griddle, top with cheese and shredded birria, fold, and crisp.
Sirve
Serve
Serve tacos with a cup of consomé, minced cilantro-onion, and lime.

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Birria de Res

Before you cook

Instrucciones

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