Birria de Res

Ingredients

• 3 lbs beef chuck or short rib, cut into large chunks
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 dried pasilla chile, stemmed and seeded
• 4 cloves garlic
• 1 white onion, quartered
• 2 tomatoes
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 3 whole cloves
• 2 bay leaves
• Salt, to taste
• 6 cups beef broth
• Corn tortillas, chopped onion, cilantro and lime, to serve

Steps

1. Toast the guajillo, ancho, and pasilla chiles in a dry pan for 30 seconds per side until fragrant, then soak in hot water for 15 minutes.
2. Blend the soaked chiles with the garlic, onion, tomatoes, vinegar, cumin, oregano, cinnamon, and a splash of the soaking water into a smooth adobo.
3. Season the beef generously with salt and rub it all over with the adobo. Marinate at least 1 hour, or overnight for best flavor.
4. Transfer the meat and remaining adobo to a heavy pot, add the cloves, bay leaves, and beef broth, and bring to a simmer.
5. Cover and braise on low heat (or in a 300F oven) for 3 to 4 hours, until the beef shreds easily with a fork.
6. Shred the meat and skim the fat from the broth, reserving the broth as consomme for dipping.
7. Serve the shredded birria with warm corn tortillas, chopped onion, cilantro, lime, and a cup of hot consomme on the side.