ArnieTex Birria de Res

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.

    Start 10-minute timer
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.

    Start 3-hour timer
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.