Entree: Mexico – Mexico City – Birria (Hearty spiced beef stew cooked until shreddable, served with its flavorful consommé and used for tacos)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 2 hrs

Total 5 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef chuck roast, cut into 2–3 in (5–7 cm) chunks
- 8 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 3 garlic cloves
- 1 medium white onion, quartered
- 1 tsp (5 g) dried oregano (preferably Mexican oregano)
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (1 g) ground cloves
- 1 cinnamon stick (about 2 g)
- 3 whole cloves
- 2 bay leaves
- 1 tbsp (15 ml) apple cider vinegar
- 4 cups (960 ml) beef broth
- 2 tbsp (30 ml) vegetable oil or lard for searing
- Salt to taste
- Freshly ground black pepper to taste
- 12 corn tortillas, approx. 8 oz (240 g)
- 1/2 cup (60 g) chopped white onion, for garnish
- 1/2 cup (15 g) chopped fresh cilantro, for garnish
- Lime wedges, for serving

Instructions

1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat, 15–30 seconds per side, until fragrant but not burnt. Transfer to a bowl and cover with hot water to soak 15–20 minutes until softened; reserve soaking liquid.
2. In a blender combine the softened chiles (drained but reserve 1/2 cup (120 ml) soaking liquid), garlic, quartered onion, oregano, cumin, ground cloves, cinnamon stick (break into pieces), whole cloves, apple cider vinegar, and 1/2 cup (120 ml) beef broth. Blend to a smooth paste, adding reserved soaking liquid as needed. Strain the sauce through a fine sieve into a bowl, pressing solids to extract flavor; discard solids.
3. Season beef chunks with salt and pepper. Heat the oil or lard in a large heavy pot or Dutch oven over medium-high heat and brown beef on all sides in batches, about 3 minutes per side. Return all beef to the pot.
4. Pour the strained chile sauce over the seared beef. Add remaining beef broth and bay leaves. Bring to a gentle simmer, then reduce heat to low, cover, and cook until beef is very tender and shreds easily, about 2.5–3 hours on the stovetop; alternatively cook in a 300°F (150°C) oven for the same time or in a pressure cooker 45–60 minutes.
5. Remove the beef and shred with two forks. Skim excess fat from the cooking liquid and adjust seasoning with salt. If desired, simmer the liquid uncovered to concentrate the consommé slightly.
6. Warm the corn tortillas on a comal or skillet. To assemble tacos: dip a tortilla briefly into the hot consommé, fill with shredded beef, and fold. Top with chopped onion and cilantro and serve with a small bowl of consommé and lime wedges for dipping and squeezing.
7. Store leftover consommé and shredded beef refrigerated for up to 3 days or freeze for longer storage.