Birria de Res
Beef Birria & Quesabirria Tacos
Deep guajillo-adobo braise, dipped tortillas seared with cheese, served with a cup of consomé for the ritual dunk.
Birria de Res
✦ 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· 25View
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 pasosAdobo
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.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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