Authentic Birria
By Isabel Orozco-Moore · isabeleats.com
3 hrs 45 min8 servings
A slow-braised Mexican stew of chuck roast in a rich, complex chile and spice consomé, traditionally served as a soup or in tacos.
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| prepRinse, stem, and seed guajillo, ancho, and árbol chiles | |||||
| 4 to 5 pounds / 1.8 to 2.3 kg chuck roast, cut into 4-inch chunks | Season meat with salt & pepper | Heat oil, sear meat in 2 batches until browned | Strain sauce into pot with meat, discard solids | Simmer 3 to 3½ hrs until meat is tender | Shred meat, return to consomé |
| ½ tablespoon kosher salt | |||||
| 22 ml olive oil | |||||
| 12 guajillo chiles, rinsed, stemmed, and seeded (about 70 g) | Simmer chiles, tomatoes & spices 10 min | ||||
| 5 ancho chiles, rinsed, stemmed, and seeded (about 55 g) | |||||
| 5 árbol chiles, rinsed and stemmed (about 3 g) | |||||
| 2 large Roma tomatoes | |||||
| ½ medium yellow onion | |||||
| 1 4-inch Mexican cinnamon stick | |||||
| 3 bay leaves | |||||
| ½ teaspoon whole black peppercorns | |||||
| water, as needed | |||||
| 240 ml chile-soaked cooking water | Blend chile base with broth, vinegar & spices until smooth | ||||
| 480 ml beef broth | |||||
| 60 ml distilled white vinegar | |||||
| 5 cloves garlic | |||||
| 1 teaspoon ground cumin | |||||
| 1 teaspoon dried Mexican oregano | |||||
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