Main
Birria de Res
4 hServes 8Nutri-Score C€€
C
4 h
4 hBirria de Res
what you need
Ingredients
beef chuck roast (cut into large chunks)Meat1.4 kg
white onion (halved)Produce0.5 pieces
garlic (peeled)Produce5 pieces
bay leavesSpices3 pieces
water (enough to cover the meat)Beverages1.4 litres
salt (to taste)Spices10 g
black pepper (to taste)Spices3 g
guajillo chiles (stems and seeds removed)Produce16 pieces- chile de árbol (stems removed)Produce5 pieces
- ancho chiles (stems and seeds removed)Produce3 pieces
- garlic (peeled)Produce2 pieces
- clovesSpices4 pieces
beef bouillonPantry15 g
vinegarPantry30 ml- water (for blending)Beverages480 ml
oreganoSpices3 g
cuminSpices3 g- black peppercornsSpices3 g
- salt (to taste)Spices5 g
per serving
Nutrition
383kcal
- Carbs
- 8 g
- Proteins
- 38 g
- Fat
- 23 g
what you’ll use
Tools
Stockpot
Blender
Frying pan- Sieve
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Serve
- Shred the meat and serve it in the consommé, in tacos or with tortillas.