Entree: Mexico – Jalisco – Birria de Res (Beef birria (spiced braised stew))

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs

Additional 30 min

Total 4 hrs

Ingredients

- 3 lb (1.36 kg) beef chuck roast, cut into large chunks
- 5 ancho chiles, stems removed and seeds discarded
- 5 guajillo chiles, stems removed and seeds discarded
- 1 large onion, quartered
- 6 cloves garlic
- 2 roma tomatoes, halved
- 2 bay leaves
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1.5 g) ground cumin
- 1/4 tsp (1 g) ground cloves
- 1 tsp (2 g) whole black peppercorns
- 4 cups (960 ml) beef broth
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) apple cider vinegar
- Salt to taste
- Chopped cilantro, diced onion, lime wedges and corn tortillas for serving

Instructions

1. Toast ancho and guajillo chiles briefly in a dry skillet until fragrant, 20–40 seconds per side. Remove, open and discard stems and seeds. Soak chiles in hot water 20–30 minutes until softened; drain and reserve soaking liquid.
2. In a hot skillet, brown beef chunks in vegetable oil in batches until well-seared; transfer to a large Dutch oven or slow cooker.
3. In the skillet briefly char onion quarters, garlic and tomatoes until slightly blackened. Transfer to a blender with the soaked chiles, 1 cup (240 ml) chile soaking liquid, oregano, cumin, cloves, peppercorns and vinegar. Purée until smooth, adding broth as needed.
4. Strain the blended sauce into the pot with the beef, add remaining beef broth and bay leaves. Bring to a simmer, cover and braise on low stovetop or in oven at 325°F (160°C) for 2.5–3 hours, or until beef is very tender and shreddable. Alternatively cook on low in a slow cooker 6–8 hours.
5. Remove beef, shred with forks, and return to the pot to soak in the sauce. Adjust salt. Reduce sauce over medium-high heat if too thin.
6. Serve birria with warm corn tortillas, chopped cilantro, diced onion and lime wedges; spoon extra consommé for dipping.