Beef Birria for Parties

Ingredients

• Vegetable oil (For frying aromatics)
• 2 head Garlic (Transcript mentions 'two heads of garlic powder', likely meaning two whole heads of fresh garlic or a significant amount of powder)
• 1 White onion (Whole)
• Allspice (Allspice berries)
• Black peppercorns (Whole black pepper)
• Cumin (Whole or ground cumin)
• Dried oregano (Mexican oregano preferred)
• Chiles de árbol (To taste for heat)
• 20 Guajillo chiles (Dried, stems removed)
• 2 Ancho chiles (Dried, stems removed)
• Beef bouillon (Beef bouillon powder (e.g., Norderrez or Knorr))
• 10 lb Beef Chuck (Diezmillo) (Cut into large chunks)
• 10 lb Beef Shank (Chamorro) (Bone-in)
• 3 lb Beef fat (Sebo) (To render for quesabirrias)
• 1 Beef tongue (Whole)
• Salt (To taste)
• Bay leaves (Dried bay leaves)
• Water (Enough to cover the meat)

Steps

1. 1

   In a large pan or pot, heat oil and sauté the garlic, onion, allspice, black pepper, cumin, oregano, and chiles de árbol until fragrant and slightly toasted.

2. 2

   In a separate pot, boil the 20 guajillo chiles and 2 ancho chiles in water until softened.

3. 3

   Blend the toasted aromatics and the boiled chiles with some of the cooking water, salt, and beef bouillon (norderrez) until a smooth adobo sauce forms.

4. 4

   Place the 10 lbs of beef chuck, 10 lbs of beef shank, 3 lbs of beef fat, and the beef tongue in a very large container.

5. 5

   Pour the adobo sauce over the meat, ensuring everything is well coated. Let it marinate in the refrigerator overnight to develop flavor.

6. 6

   The next morning, transfer the marinated meat and adobo to a large cooking pot. Add bay leaves and enough water to cover the meat completely.

7. 7

   Cook the birria over low heat for approximately 5 hours until the meat is extremely tender and falling off the bone.

8. 8

   Remove the beef fat and some of the surface oil to use for dipping tortillas if making quesabirrias. Shred the meat and serve with the consommé (the cooking liquid).

Notes

The author suggests marinating the meat overnight for the best flavor. The beef fat is specifically included to provide the oil needed for 'quesabirrias'. Serve with a salsa of chile manzano, cream, and vinegar as suggested in the video.

Nutrition per serving

• main
• beef
• slow-cooked
• party-size
• birria
• mexican
• stew