Entree: Mexico – Mexican Street Food Classics – Birria (Slow-braised, spicy and fragrant meat stew served with its rich consommé for dipping or spooning over tacos)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs 30 min

Additional 30 min

Total 4 hrs 40 min

Ingredients

- 3 lb (1.36 kg) beef chuck roast, cut into large pieces
- 2 tbsp (30 ml) kosher salt, divided
- 1 tbsp (15 ml) black pepper, freshly ground
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 1 cup (240 ml) hot water (for soaking chilies) plus additional as needed
- 1/2 cup (120 ml) apple cider vinegar
- 1 cup (240 ml) beef broth
- 1 medium white onion, quartered (about 8 oz / 225 g)
- 10 cloves (30 g) garlic
- 1 tbsp (15 ml) ground cumin
- 1 tbsp (15 ml) dried Mexican oregano (about 3 g)
- 1/2 tsp (2.5 g) ground cinnamon
- 1/4 tsp (1 g) ground cloves
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil or lard
- 1 tbsp (15 ml) brown sugar or piloncillo (optional, to balance acidity)
- 12–16 corn tortillas for serving (no metric)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 cup (80 g) white onion, finely diced for garnish
- 2 limes, cut into wedges

Instructions

1. Toast the dried chiles briefly in a dry skillet over medium heat until fragrant, about 20–30 seconds per side; avoid charring. Place chiles in a bowl and cover with 1 cup (240 ml) hot water. Soak 20–30 minutes until softened, then reserve soaking liquid.
2. In a blender combine soaked chiles (drained but reserve 1/2 cup/120 ml of the soaking liquid), apple cider vinegar, 1 cup (240 ml) beef broth, quartered onion, garlic, ground cumin, oregano, cinnamon, cloves, brown sugar if using, and 1 tsp (5 ml) of the reserved soaking liquid. Blend to a smooth, thick paste, adding more soaking liquid as needed to reach a saucy consistency.
3. Season the beef pieces with 1 tbsp (15 ml) kosher salt and black pepper. Heat 2 tbsp (30 ml) oil in a heavy Dutch oven over medium-high heat and brown the beef on all sides, working in batches. Transfer seared beef to a plate.
4. Reduce heat to medium, add a splash of oil if needed, and briefly sauté any remaining onion from the blender if desired, then pour in the chile-spice paste. Cook 2–3 minutes to deepen flavors.
5. Return the beef to the pot, add bay leaves, remaining kosher salt (1 tbsp / 15 ml), and enough beef broth and reserved soaking liquid to barely cover the meat (about an additional 1–2 cups / 240–480 ml depending on pot size). Bring to a simmer.
6. Cover and braise gently on the stovetop over low heat or in a 325°F (160°C) oven for 3–4 hours, or until the meat is very tender and easily shredded. Check liquid level occasionally and add hot water if needed to maintain a shallow braise.
7. Remove beef and shred with two forks, discarding large pieces of fat and bay leaves. Skim excess fat from the surface of the braising liquid and adjust seasoning with salt, vinegar, or a touch more sugar to taste. Reserve the strained braising liquid as consommé for dipping.
8. To serve as tacos de birria: warm corn tortillas on a griddle, dip each tortilla briefly in the hot consommé, add shredded birria, then fold and toast on both sides until edges are crisp and tortillas hold together.
9. Serve tacos with a small bowl of warm consommé for dipping, and garnish with chopped cilantro, diced onion, and lime wedges. Alternatively, spoon birria and consommé into bowls as a stew.