Birria de Res
Ingredients
- 2 poblano chiles
- 5 guajillo chiles
seeded, stemmed and halved lengthwise
- 5 pounds bone-in beef shoulder
cut into large pieces, or goat or lamb stew cuts on the bone
- 1 tablespoon fine sea salt
- 1/4 cup neutral oil
such as canola or grapeseed
- 1 medium white onion
finely chopped
- 1 can crushed tomatoes
28-ounce
- 1/4 cup plus 2 tablespoons distilled white vinegar
- 6 garlic cloves
peeled
- 2 tablespoons finely grated fresh ginger
- 2 teaspoons dried Mexican oregano
- 2 teaspoons toasted white sesame seeds
- 1/2 teaspoon ground cumin
- 4 cloves
- Fresh black pepper
- 1 cinnamon stick
- 2 fresh or dried bay leaves
- 1/2 cup chopped fresh cilantro
- 2 limes
quartered
- Corn tortillas
warmed
Directions
- 1
Heat the oven to 325 degrees.
- 2
Prepare the chiles: Use tongs to place the poblano chiles directly over the open flame of a gas burner set to high. Cook the poblanos until totally charred all over, turning as needed, about 2 minutes per side. Transfer to a small bowl and cover with plastic wrap so the poblanos can steam. After 10 minutes, use your fingers to pull the blackened skins away from the poblanos, then remove the stems and seeds. Roughly chop the poblanos and set aside.
- 3
While the poblano chiles steam, place a large skillet over medium heat. Working in batches to cook the guajillo chiles evenly in one layer, flatten the chile halves on the hot skillet and toast them for about 15 seconds, turning once. Put the chiles in a bowl and add 2 cups hot water to help soften them. Set aside.
- 4
Prepare the meat: Season the meat all over with the salt. Heat the oil in a large, oven-proof pot over medium-high. Working in batches, sear the meat on all sides until well browned, 2 to 3 minutes per side, transferring the browned meat to a large bowl as you work.
- 5
After you’ve seared all the meat, add the onion to the pot and cook, stirring occasionally, until golden, about 5 minutes. Return all the meat to the pot.
- 6
Meanwhile, add the tomatoes, vinegar, garlic, ginger, oregano, sesame seeds, cumin, cloves and a few grinds of black pepper to a blender, along with the chopped poblanos, toasted guajillos and the chile soaking liquid. Purée until smooth, scraping down the edges of the blender as needed.
- 7
Pour the blended mixture into the pot with the meat. Add the cinnamon stick and bay leaves, along with about 4 to 6 cups of water, enough to amply cover the meat.
- 8
Cover and cook in the oven until the meat is fork-tender, about 2 hours.
- 9
Divide among bowls and sprinkle with cilantro. Serve with lime wedges for squeezing on top, and a side of warm tortillas.
Birria de Res
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About this Recipe
Dive into the rich, soulful flavors of Birria de Res, the beloved Mexican stew that has captured hearts with its tender meat and deeply spiced broth. This recipe brings the authentic taste of birria, perfected for your home kitchen, promising a truly satisfying meal that warms from the inside out.
Why This Birria de Res Recipe Works
Inspired by chef Josef Centeno's grandma Alice, this Birria de Res recipe stands out for its incredibly complex adobo, built from rehydrated chiles like guajillo and poblano, and a medley of aromatic spices including ginger, Mexican oregano, and toasted sesame seeds. The time invested in preparing the adobo and browning the meat is key, yielding a deeply flavorful, thickly sauced version of this regional Mexican favorite that is well worth the effort.
What to Expect
Prepare for a culinary journey with succulent, fall-apart meat enveloped in a rich, deeply flavored, and subtly spicy sauce. The aroma alone will transport you, promising a comforting meal that's both hearty and refined. You'll experience layers of earthy, smoky, and slightly tangy notes, with tender meat that practically melts in your mouth.
Customization & Variations
While beef shoulder is a fantastic choice, this Birria de Res recipe is incredibly versatile. Feel free to explore chef Centeno's approach by using oxtail, lamb on the bone, or even tofu for a delicious twist. If you don't have all the chiles on hand, maintaining the balance of dried chiles is key to the authentic flavor profile.
Serving & Context
The best way to serve Birria de Res is immediately and simply, in a bowl, with some warm corn tortillas, fresh cilantro, and a squeeze of lime. But the magic doesn't end there: leftover meat, pulled from the bones, is perfect for shredding into crisp quesabirria tacos, and the rich leftover broth, or consomé, is ideal for a comforting bowl of birria ramen.