Beef Birria de Res (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 dried pasilla chiles (or dried ancho chiles for smokier flavor)
02 -
5 dried guajillo chiles
03 -
3 Roma tomatoes
04 -
1 white onion, diced, divided
05 -
1 head of garlic, peeled (approximately 12 garlic cloves)
06 -
1 teaspoon Mexican oregano
07 -
½ teaspoon dried thyme
08 -
1 teaspoon kosher salt
09 -
½ teaspoon cinnamon (or a cinnamon stick piece)
10 -
¼ teaspoon ground cloves
11 -
¼ teaspoon allspice
12 -
½ teaspoon black pepper
13 -
¼ cup apple cider vinegar
14 -
3 cups beef broth
15 -
Salt and pepper to taste
16 -
2 tablespoons oil
17 -
2 bay leaves
18 -
1.4 kg boneless beef chuck, beef shank or brisket, cut into 7-8 cm chunks
→ Optional Toppings
19 -
Radishes, thinly sliced
20 -
Fresh cilantro leaves
21 -
Lime wedges
22 -
White onions, finely diced
# Instructions:
01 -
Cut the tops off the chilis and remove the seeds. Toast the dried chiles in a cast iron skillet until lightly blackened on all sides. Remove from the heat and transfer to a blender.
02 -
Add the tomatoes and onions to the same pan and toast until blackened on all sides. Remove from heat and add half of the onion and all of the tomatoes to the blender. Reserve the remaining onion for later.
03 -
Add garlic cloves, Mexican oregano, thyme, salt, cinnamon, cloves, allspice, pepper, apple cider vinegar and beef broth to the blender. Secure the lid and blend until completely smooth.
04 -
Strain the sauce through a large fine mesh sieve, pressing with a spatula to extract all liquid. Discard any remaining pulp and set the sauce aside.
05 -
Generously season the beef chunks with salt and pepper on all sides. Heat oil in a large heavy-bottomed pot, such as a Dutch oven, over medium-high heat. Once hot, working in batches, quickly sear the meat on all sides until browned. You're only creating a crust, not cooking the meat through.
06 -
Return all seared meat to the pot and add the strained sauce, bay leaves, and reserved diced onion. Bring to a simmer and cook over low heat for 3 hours, until the meat is fork-tender and easily pulls apart. If the sauce becomes too thick during cooking, add additional water or beef broth to reach desired consistency.
07 -
Spoon the rich broth and tender meat chunks into bowls. Garnish with sliced radishes, diced onion, and fresh cilantro if desired. Serve with lime wedges for squeezing over the top.
# Notes:
01 -
This traditional Mexican dish originates from Jalisco and is perfect for family gatherings or special occasions.
02 -
The leftover birria and consommé can be refrigerated for up to 5 days or frozen for 3 months.
03 -
For an authentic experience, serve with warm corn tortillas on the side.