Birria de Res Estilo Mexicano Recipe
Birria de Res Estilo Mexicano
Mexican Braised Beef 'Stew'
Submitted By: Taz
Ingredients:
3 lbs Bone-in Beef Short Ribs (Costillas Cortas)
2 lbs Beef Chuck Roast (Asado de Ternera)
6 Dried Guajillo Chiles (Chile Guajillo) - stems and seeds removed
3 Dried Ancho Chiles (Chile Ancho) - stems and seeds removed
2 Dried Arbol Chiles (Chile de Arbol) - stems and seeds removed
2 Large Roma Tomatoes (Tamate)
1 Small White Onion (Cebolla Blanca) - cut into eighths
8 cloves Fresh Garlic (Ajo) - crushed
8 Black Peppercorns (Granos de Pimienta Negra)
4 Whole Cloves (Clavo)
2 Bay Leaves (Hoja de Laurel)
1inch Cinnamon Stick (Canela)
1 tsp Dried Mexican Oregano (Orégano)
½ tsp Cumin Seed (Semilla de Comino)
½ tsp Coriander Seed (Semilla de Cilantro)
½ tsp Marjoram (Mejorana)
4 tsp Tequila
- can substitute ¼ Cup cider vinegar (Vinagre de Cidra) if desired
Kosher Salt (Sal) to taste
Fresh Ground Pepper (Polvo de Pimienta Negra) to taste
Preparation:
- Season your meat with salt and pepper to taste and place in a large bowl - Set aside until needed
- Place a medium skillet over medium heat - Dry roast your chiles until just darkened (apx 2 minutes) - Once roasted, transfer to a small bowl and add 2 cups boiling water - Set aside until needed
- Increase heat to medium-high and add a tsp of oil to the same skillet - Add the onion and tomatoes - Sauté until browned and tomato skin is blistered (apx 3-4 minutes)
- Add the garlic and sauté for 1 minute - Add peppercorns, cloves, cinnamon stick, oregano, cumin seed, coriander seed, and marjoram - Continue to sauté for 1 minute
- Transfer to the work bowl of a small food processor or blender - Add the soaked chiles and their liquid - Add the tequila (or vinegar) along with 1 tsp of salt - Purée until smooth (add up to 3 Tbs of water if necessary to help things ‘get moving’
- Pour over your meat making sure that everything is well coated - Cover and place in the refrigerator overnight (minimum 4 hours) to absorb the flavors
- After your meat has marinated for the appropriate time, transfer everything to a large pot or Dutch oven - Add enough water to cover by about 2 inches - Place over medium heat, cover, and bring to a simmer - Allow to simmer (gently stirring every 40 minutes or so) until the meat is tender and easily shredded (apx 3-4 hours) - Adjust Seasoning as needed
- Using a slotted spoon, remove the meat from the broth and shred it removing the bones
- Serve as a ‘Birria de Res Con Consumé’ - Place a handful of shredded meat in a bowl and add enough of the stewing liquid to almost cover - Garnish with diced onion, pickled onion, fresh cilantro, and lime wedges - Serve hot along with a couple of warm corn tortillas
- Or use the shredded beef to make Birria Tacos with diced onion, fresh cilantro, avocado slices, lime wedges, and salsas of choice - Be sure and dip your tortillas in the stewing liquid
- Or use to make ‘Quesabirra Tacos’ - Heat a large skillet over medium heat - Dip a tortilla (you want to use large 6-8 inch corn tortillas for this NOT the street taco size) in the stewing liquid and place on the hot skillet - Add some of the shredded meat along with a handful of shredded/crumbled cheese (I suggest Queso Oaxaca or Queso Asadero but you can use Monterey Jack and/or Cheddar if you choose) – Fold the tortilla over and press down with a spatula - Allow to cook until the bottom is crisp and golden (apx 2 minutes) - Flip and cook until crisp (apx 2 minutes more - Repeat until you have made the desired number of ‘tacos’ - Serve hot with some fresh chopped cilantro, diced onion, a couple of lime wedges, and a bowl of the stewing liquid for dipping
