Birria de Res

Ingredients

Instructions

1. 1

   Preheat the oven to 190°C. Pat the beef dry for better browning. Season it all over with the salt and black pepper. Arrange the beef, halved onion, 5 garlic cloves, and bay leaves in a heavy oven-safe pot or Dutch oven.

2. 2

   Heat a dry skillet or heavy pan over medium heat. Toast the guajillo and ancho chiles for 10-15 seconds per side until fragrant and pliable; do not let them blacken or they will turn bitter. Transfer them to a bowl, cover with hot water, and soak for 10 minutes.

3. 3

   In the same skillet, char the roma tomato and 3 garlic cloves over medium-high heat until blistered in spots and softened, about 5-6 minutes. This adds depth quickly without a long simmer.

4. 4

   Drain the soaked chiles and blend them with the charred tomato, charred garlic, cumin, oregano, cloves, smoked paprika, and 15 ml apple cider vinegar until very smooth. Add a splash of the beef stock if needed to keep the blender moving.

5. 5

   Pour the chile adobo over the seasoned beef. Add the beef stock, water, and remaining 20 ml apple cider vinegar. Bring just to a simmer on the stovetop, scraping the bottom so nothing sticks. Cover tightly.

6. 6

   Transfer the covered pot to the oven and braise for 40 minutes. The beef should be very tender when pierced and beginning to shred at the edges; if not, continue 5-10 minutes more. Because the pieces are modestly sized, this shortened braise is realistic while still yielding good texture.

7. 7

   Remove the pot from the oven and let it rest uncovered for 5 minutes. Skim excess fat if you like, but leave a little for flavor. Shred or lightly break up the beef in the broth, discarding the onion halves, bay leaves, and any papery chile bits if present. Taste the consomé and adjust salt if needed.

8. 8

   Serve the birria hot in bowls with plenty of consomé. Top with diced onion and cilantro, and offer lime wedges and warm corn tortillas on the side for dipping, filling, or making tacos at the table.

Nutrition per serving

Notes

• •For the best texture within 60 minutes, cut the chuck into relatively small, even chunks; larger pieces will need a longer braise.
• •If you want a smoother restaurant-style consomé, strain the blended adobo before adding it to the pot.
• •A pressure cooker would produce even more tender beef in less time, but this version stays within the requested classic oven-braised style.
• •Leftover birria is excellent the next day; the flavor deepens as the chile broth rests.

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