Entree: Mexico – Jalisco – Birria (Slow-braised spiced beef stew served with a rich consommé and tortillas)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Total 2 hrs 50 min

Ingredients

- 3 lb (1.36 kg) beef chuck, cut into 3–4 large pieces
- 6 cups (1.4 L) beef broth or water
- 4 guajillo chilies, stemmed and seeded
- 2 ancho chilies, stemmed and seeded
- 2 pasilla chilies, stemmed and seeded
- 1 medium white onion, quartered, about 8 oz (225 g)
- 4 garlic cloves (about 1 oz / 28 g)
- 2 tbsp (30 ml) white vinegar
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cloves
- 1 tsp (1 g) dried Mexican oregano
- 2 bay leaves (approx. 2 g)
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 12 corn tortillas (approx. 9 oz / 255 g), warmed for serving
- 1/2 cup (80 g) finely chopped white onion, for garnish
- 1/2 cup (15 g) chopped fresh cilantro, for garnish
- Lime wedges, for serving

Instructions

1. Toast the dried chilies lightly in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Remove stems and seeds, then soak the chilies in 1 1/2 cups (360 ml) hot water for 15–20 minutes until softened.
2. In a blender, combine the softened chilies with the soaking liquid, quartered onion, garlic, vinegar, cumin, ground cloves, oregano, salt, and pepper. Blend until very smooth, adding a little extra water if necessary to achieve a saucy consistency. Strain the sauce through a fine-mesh sieve and set aside.
3. Pat the beef pieces dry and season lightly. Heat the oil in a large Dutch oven over medium-high heat and brown the beef on all sides, working in batches if needed, about 4–5 minutes per side.
4. Return all beef to the pot, pour the strained chili sauce over the meat, add the beef broth (or water) to just cover, and add the bay leaves. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven, or reduce heat to low on the stovetop. Braise until the meat is tender and easily shredded, 2 1/2–3 hours.
5. Remove the meat and shred with two forks, discarding any excess fat or bones. Skim fat from the cooking liquid and keep the seasoned consommé warm for dipping.
6. To serve, warm tortillas, dip them quickly in the consommé and fill with shredded birria. Top with chopped onion and cilantro and squeeze lime over the tacos; serve with a bowl of consommé for dipping alongside.