Plat
Birria de Res
4 hPour 8Nutri-Score C€€
C
4 h
4 hBirria de Res
ce qu’il vous faut
Ingrédients
beef chuck roast (cut into large chunks)Viandes1,4 kg
white onion (halved)Fruits et légumes0,5 morceaux
garlic (peeled)Fruits et légumes5 morceaux
bay leavesÉpices3 morceaux
water (enough to cover the meat)Boissons1,4 litres
salt (to taste)Épices10 g
black pepper (to taste)Épices3 g
guajillo chiles (stems and seeds removed)Fruits et légumes16 morceaux- chile de árbol (stems removed)Fruits et légumes5 morceaux
- ancho chiles (stems and seeds removed)Fruits et légumes3 morceaux
- garlic (peeled)Fruits et légumes2 morceaux
- clovesÉpices4 morceaux
beef bouillonÉpicerie15 g
vinegarÉpicerie30 ml- water (for blending)Boissons480 ml
oreganoÉpices3 g
cuminÉpices3 g- black peppercornsÉpices3 g
- salt (to taste)Épices5 g
par portion
Nutrition
383kcal
- Glucides
- 8 g
- Protéines
- 38 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Marmite
Blender
Poêle- Tamis
pas à pas
Préparation
- Étape 1
Season and sear the beef
- Season the beef chuck roast generously with salt and pepper.
- Sear the meat in a hot pan until browned on all sides.
- Étape 2
Simmer the meat
- Place the beef in a pot with the onion, garlic, bay leaves and water.
- Cover and cook on low until the meat is tender.
- Étape 3
Toast the chiles
- Toast the guajillo, chile de árbol and ancho chiles in a dry pan until fragrant.
- Soak the chiles in hot water until softened.
- Étape 4
Blend the birria sauce
- Blend the soaked chiles with garlic, cloves, beef bouillon, vinegar, oregano, cumin, black peppercorns, salt and water until smooth.
- Strain the sauce through a sieve for a smoother texture.
- Étape 5
Cook the birria
- Add the sauce to the pot with the meat and broth.
- Simmer on low until the flavors meld and the meat is fully tender.
- Étape 6
Serve
- Shred the meat and serve it in the consommé, in tacos or with tortillas.