Recipe of Beef Birria Recipe: Mexican Jalisco Stew with Consommé

Ingredients

• 4-4.5 lb (1.8-2 kg) bone-in beef for stewing (beef shank or chuck), cut into large chunks
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 1 dried pasilla chile (optional)
• 3 medium tomatoes (about 14 oz / 400 g)
• 1 large white onion (half for the adobo, half for serving)
• 4 garlic cloves
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 whole cloves
• 2 bay leaves
• 1 sprig fresh thyme (optional)
• Salt to taste
• 2-3 tablespoons vegetable oil
• About 6 cups (1.5 L) water or beef broth
• To serve: corn tortillas, Oaxaca or asadero cheese, fresh cilantro, chopped onion, lime wedges and salsa (optional)

Directions

1. 1

   Stem and seed the guajillo, ancho and pasilla chiles; open them, rinse and soak in a bowl of very hot water for 20-25 minutes until fully hydrated.

2. 2

   Cut the beef into large chunks (about 2 in / 5-6 cm), season with salt and pepper, and heat a splash of oil in a large pot over medium-high heat; brown the meat in batches, 3-4 minutes per side, until deeply colored. Remove and set aside.

3. 3

   Make the adobo: drain the soaked chiles and blend them with the tomatoes, half the onion, the garlic, vinegar, cumin, oregano, pepper and cloves, adding a little of the soaking water until smooth.

4. 4

   Pour the sauce into a large pot and cook over medium heat for about 5 minutes, stirring now and then, until it darkens and smells aromatic.

5. 5

   Add the browned meat, bay leaves and thyme; cover with water or beef broth (about 6 cups / 1.5 L) and bring to a boil.

6. 6

   Reduce the heat to low, cover and simmer for 3 to 3 1/2 hours, until the meat falls off the bone easily. (Quick option: cook in a pressure cooker for 50-60 minutes.)

7. 7

   Remove the meat from the pot and, once cool enough to handle, shred it with two forks; discard the bones and bay leaves.

8. 8

   Strain the consommé, season with salt and skim off excess fat from the surface if you like.

9. 9

   Serve the birria in deep bowls with the meat, piping-hot consommé, chopped white onion, fresh cilantro and lime wedges.

10. 10

    For tacos, dip the corn tortillas in the consommé and griddle them in a comal or skillet with cheese and shredded meat; serve with extra consommé for dipping.