Birria de Res

Birria de Res: Traditional stew of beef marinated in dried chilies and spices, slow-cooked until shredded. Perfect for eating with tortillas!

Ingredients

• 1 kg Beef (rib, shank, or chuck)
• 6 pieces Guajillo chilies, stemmed and seeded
• 3 pieces Ancho chilies, stemmed and seeded
• 2 pieces Chile de árbol, stemmed and seeded (optional, for heat)
• 4 cloves Garlic, cloves
• ½ piece White onion, quartered
• 2 pieces Tomatoes, roasted
• 2 tablespoon White vinegar
• 1 teaspoon Cumin seeds
• 1 teaspoon Mexican oregano
• 2 pieces Whole cloves
• ½ piece Cinnamon stick
• Salt, to taste
• Water or beef broth, enough
• 2 tablespoon Neutral vegetable oil
• 1 piece White onion, finely chopped (for serving)
• 1 bunch Fresh cilantro, chopped (for serving)
• Limes, cut into wedges (for serving), to taste
• Corn tortillas, to taste

Directions

1. Hydrate chilies (guajillo, ancho, árbol) in hot water for 25 min. Drain.
2. Blend hydrated chilies with garlic, roasted onion, roasted tomatoes, vinegar, cumin, oregano, cloves, and cinnamon. Strain the sauce.
3. Sear beef (1kg) in a large pot with vegetable oil until browned. Remove beef.
4. Cook strained sauce in the same pot for 5 min. Return beef, cover with water/beef broth. Season with salt. Boil, then simmer covered for 3-4 hours, until the meat is very tender.
5. Shred the cooked meat and return it to the consommé.
6. Serve hot with chopped onion, cilantro, limes, and warm corn tortillas.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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