Mexican 180 min

Birria de Res

Name: Birria de Res
Total time: 180 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck, cut into large chunks; 4 dried guajillo chiles, toasted and soaked; 3 dried pasilla chiles, toasted and soaked; 2 dried ancho chiles, toasted and soaked; 1 chipotle chile in adobo; 6 cloves garlic; 1 white onion, quartered; 2 Roma tomatoes, halved; 1 teaspoon cumin seeds; 1 teaspoon dried thyme; 2 bay leaves; 3 tablespoons apple cider vinegar; 1 teaspoon dried Mexican oregano; Salt and black pepper to taste; 12 corn tortillas; 1 cup Oaxacan cheese, shredded; ½ cup white onion, diced; Fresh cilantro for serving

comfort-foodspicy

Ingredientsfor 2

580

Cal

48g

Protein

28g

Carbs

28g

Fat

13 lbs beef chuck, cut into large chunks
24 dried guajillo chiles, toasted and soaked
33 dried pasilla chiles, toasted and soaked
42 dried ancho chiles, toasted and soaked
51 chipotle chile in adobo
66 cloves garlic
71 white onion, quartered
82 Roma tomatoes, halved
91 teaspoon cumin seeds
101 teaspoon dried thyme
112 bay leaves
123 tablespoons apple cider vinegar
131 teaspoon dried Mexican oregano
14Salt and black pepper to taste
1512 corn tortillas
161 cup Oaxacan cheese, shredded
17½ cup white onion, diced
18Fresh cilantro for serving

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Instructions

1
Preheat oven to 325°F. Toast the dried chiles in a dry skillet for 30 seconds per side until fragrant, then soak in boiling water for 15 minutes until softened.
2
Char the onion and tomatoes in the same skillet over high heat until blackened in spots, about 5 minutes. Blend with the drained soaked chiles, chipotle, garlic, cumin, thyme, oregano, and vinegar until completely smooth.
3
Season the beef chunks generously with salt and pepper. Sear in a heavy Dutch oven over high heat for 3–4 minutes per side until deeply browned. Pour the chile sauce over the beef, add bay leaves and 2 cups water, and bring to a simmer.
4
Cover the Dutch oven and braise in the 325°F oven for 3 hours until the beef is fork-tender and falling apart. Remove bay leaves, shred the beef, and stir it back into the rich consommé.
5
To make quesabirria tacos, dip tortillas in the consommé fat layer, place on a hot griddle, add cheese and shredded birria, fold, and cook 2 minutes per side until crispy. Serve with dipping consommé, onion, and cilantro.