ArnieTex Birria de Res

Ingredients

• 11 guajillo chiles (deseeded, deveined, and rinsed)
• 5 arbol chiles (deseeded, deveined, and rinsed)
• 3 ancho chiles (deseeded, deveined, and rinsed)
• 2 pasilla chiles (deseeded, deveined, and rinsed)
• 6 cup water (for boiling chiles)
• 1 white onion (quartered)
• 2 whole cloves
• 2 tomatoes (whole)
• 4 clove garlic (peeled)
• 4 lb beef chuck roast (cut into large chunks)
• 2 tbsp vegetable oil (for searing meat)
• 1.5 tsp dried oregano
• 3 tsp ground cumin
• 1 tsp black pepper (to taste)
• 2 tbsp salt
• 1 bay leaf
• 3 cup beef broth
• 16 corn tortillas (for serving)

Steps

1. 1

   Prepare the dried chiles by removing the seeds and veins, then rinse them thoroughly under cold water.

2. 2

   In a large stockpot, combine the 11 guajillo chiles, 5 arbol chiles, 3 ancho chiles, and 2 pasilla chiles with 6 cups of water.

3. 3

   Add the quartered onion and 2 whole cloves to the pot. Bring the water to a boil.

4. 4

   Once the water is warming up and near a boil, add the whole tomatoes and garlic cloves to the pot.

5. 5

   Boil the mixture until the chiles and vegetables are softened. Remove the tomatoes first, then the remaining vegetables and chiles, and place them into a blender.

6. 6

   Blend the mixture until completely smooth. Pour the sauce through a fine-mesh sieve into a bowl, using a spoon to push the liquid through and discard the solids.

7. 7

   Heat oil in a large pan or the stockpot over high heat. Sear the chuck roast chunks until they have a deep, golden-brown crust on all sides. Remove the meat from the pan once seared.

8. 8

   Pour the strained chile sauce into the stockpot and bring it to a boil, stirring occasionally.

9. 9

   Add 1.5 teaspoons of oregano, 3 teaspoons of cumin, black pepper to taste, 2 tablespoons of salt, and 1 bay leaf to the sauce.

10. 10

    Let the sauce boil for 10 minutes to allow the flavors to meld.

11. 11

    Carefully add the seared beef chunks back into the pot. Pour in 3 cups of beef broth.

12. 12

    Cover the pot with a lid and reduce the heat to a medium-low simmer.

13. 13

    Cook for approximately 3 hours and 10 minutes, or until the meat is tender and easily falls apart when tested with a fork.

14. 14

    Remove the meat from the pot. Shred or chop the meat, removing any large pieces of unrendered fat.

15. 15

    To assemble tacos, dip a tortilla into the top layer of the consommé (the fat/oil layer), place it on a warm griddle, add a portion of the shredded birria, and fold. Cook until crispy on both sides.

Notes

The author suggests using chuck roast for its flavor and stringy texture which is ideal for birria. If you prefer, you can serve the meat in a bowl with the consommé as a stew, topped with cilantro and onion.

Nutrition per serving

• main
• beef
• Mexican
• slow-cooked
• stew
• tacos
• birria