Birria de Res (Beef Birria Recipe)

Birria de Res (Beef Birria Recipe)

from hostthetoast.com
10 servings

Ingredients

  • 5 poundchuck roast, cut into large chunks
  • 1 largewhite onion, quartered, divided
  • 8 clovesgarlic, peeled, divided
  • 2dried bay leaves
  • 1cinnamon stick
  • 8dried guajillo chiles, stems and seeds removed
  • 2dried pasilla or ancho chiles, stems and seeds removed
  • 14 ozcan crushed tomatoes (or 4 roma tomatoes, halved)
  • 2 tablespoonsapple cider vinegar
  • 1 tablespoondried oregano
  • 1 teaspoonground cumin
  • 4whole cloves
  • ½ teaspoonground ginger
  • kosher salt and black pepper to taste
  • chopped onion, lime wedges, and cilantro, to serve

Directions

  1. 1

    Place the beef chunks in a large pot and cover with water. Add 3 quarters of the onion, 4 cloves of garlic, 2 bay leaves, and the cinnamon stick. Bring to a boil over high heat, then reduce heat to low and simmer for 1 1/2 hours.

  2. 2

    While the beef is cooking, place the dried guajillo and pasilla or ancho chiles in a bowl and cover with boiling water. Allow to rehydrate for 20-30 minutes until softened.

  3. 3

    Drain the peppers, reserving the soaking liquid. Add the peppers, 1 cup of the reserved soaking liquid, remaining onion quarter, crushed tomatoes, remaining garlic cloves, apple cider vinegar, oregano, cumin, cloves, ginger and salt and pepper to a blender. Puree until smooth. Add additional soaking liquid if needed to get a full blend.

  4. 4

    After the beef has simmered for 1 1/2 hours, add the pureed pepper mixture to the pot. Continue simmering for 1 more hour, or until the beef is very tender and shreds easily with a fork.

  5. 5

    Transfer the beef to a large bowl. Using two forks, shred the beef, discarding any large pieces of fat. Adjust seasoning with salt and pepper. Strain the broth through a fine mesh strainer.

  6. 6

    Serve the shredded beef with the warm broth. Top with chopped onion, lime, and cilantro as desired.