Birria de Res

Name: Birria de Res
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 3 lb beef chuck roast; 1.5 lb beef short ribs, bone-in; 6 guajillo chiles, stemmed and seeded; 3 ancho chiles, stemmed and seeded; 2 chiles de árbol; 3 Roma tomatoes; 1 large white onion; 6 cloves garlic; 3 tbsp apple cider vinegar; 3 whole cloves; 1 tsp black peppercorns; 1 tsp cumin seeds; 2 tsp Mexican oregano; 1 small piece cinnamon stick; 2 bay leaves; to taste kosher salt; 18 corn tortillas; 1 bunch fresh cilantro; 3 limes

The Tapatío stew from Jalisco — beef chuck braised low with guajillo, ancho, and a quiet whisper of clove and cinnamon, until the meat shreds into its own brick-red consommé. Serve in deep bowls with chopped onion, cilantro, and a wedge of lime, with a stack of warm corn tortillas alongside for dunking.

gluten-free
dairy-free
nut-free
egg-free
high-protein
contains-meat

Ingredients

beef chuck roast3 lb
beef short ribs, bone-in1.5 lb
guajillo chiles, stemmed and seeded6
ancho chiles, stemmed and seeded3
chiles de árbol2
Roma tomatoes3
white onion1 large
garlic6 cloves
apple cider vinegar3 tbsp
whole cloves3
black peppercorns1 tsp
cumin seeds1 tsp
Mexican oregano2 tsp
cinnamon stick1 small piece
bay leaves2
kosher saltto taste
corn tortillas18
fresh cilantro1 bunch
limes3

Steps

Season the chuck and short ribs.
Season the chuck and short ribs generously with salt and let them sit at room temperature while you build the adobo.
Toast the chiles in skillet.
Toast the guajillos, anchos, and árbol chiles in a dry skillet over medium heat for about 30 seconds per side, pressing flat with a spatula until fragrant but not blackened.
Steep toasted chiles.
Cover the toasted chiles with hot water and steep until pliable, about 15 minutes.
Char tomatoes, onion, and garlic.
In the same skillet, char the tomatoes, halved onion, and unpeeled garlic until blistered in spots, about 8 minutes.
Blend and strain the chile mixture.
Drain the chiles and blend with the charred vegetables, vinegar, cloves, peppercorns, cumin, oregano, cinnamon, and 1 cup of fresh water until completely smooth, then strain through a fine sieve.
Place beef and add liquids.
Place the beef in a heavy Dutch oven, pour the strained adobo over the top, tuck in the bay leaves, and add 4 cups of water — the meat should be mostly submerged.
Braise beef in oven.
Cover tightly and braise in a 325°F oven until the chuck pulls apart with a fork and the short rib bones slide clean, 2.5 to 3 hours.
Shred the meat and skim consommé fat.
Lift the meat onto a board, shred into thick strands, and discard the bones and bay leaves. Skim the brick-red fat off the consommé and reserve it.
Taste consommé and warm meat.
Taste the consommé for salt, return the shredded meat to the pot, and keep warm over low heat.
Warm tortillas and serve.
Warm the corn tortillas on a comal until pliable and serve the birria in deep bowls with consommé ladled over, finely chopped onion, cilantro, and lime wedges alongside.

Nutrition

Nutrition, per serving. 540 calories. Protein 48.5 grams, 37 percent. Carbs 18 grams, 14 percent. Fat 28 grams, 49 percent. Fiber 3.5 grams, sugar 4 grams, saturated fat 10 grams, sodium 550 milligrams. Estimated from ingredients.