BIRRIA DE RES:

NutritionSortLoading...
Loading...

1 lb boneless chuck roast

3 beef short rib

1 lb oxtail

5 ancho chilies

5 guajillo chilies

2 chilies de arbol

2.5 quarts rich beef stock

1 cinnamon stick

6 bay leaves

1 Tbsp 5g toasted coriander

1 Tbsp 8g toasted black peppercorns

2 Tbsp fresh oregano, chopped

1 Tbsp 12g tomato paste

1 yellow onion

8 cloves garlic

Salt to taste

Select allAdd

SortLoading...
Loading...

QUESA TACOS:

6 inch corn tortillas (a large pack will do)

1 lb Oaxaca cheese, shredded

Consommé

Shredded beef

Select allAdd

SortLoading...
Loading...

CONSOMME SERVING:

Consommé

Sweet onion, finely diced

Fresh cilantro, finely chopped

Select allAdd

1. For the Birria De Res: Start by removing the stems and seeds of ancho and guajillo chilies, as well as chilies de arbol.

2. Season all the meat generously with salt. In a large oiled pot heated over medium heat, add the meat in batches and sear 2-3 minutes on all sides. Once seared, take out the meat and leave on the side.

3. Add a bit more oil to the pot back on medium heat and add chopped onions. Sauté until just softened.

4. Once softened, add tomato paste and cook down until paste starts to darken.

5. At which point, add sliced garlic and sauté until fragrant and add rich beef stock. Mix together and add in chilies.

6. Add the meat back in.

7. Separately in cheesecloth, add black pepper corns, toasted coriander, cinnamon stick, and bay leaves. Fold together and tie tightly.

8. Toss the spice bag mixture into the stock and bring to a light simmer and cover. Braise for 1 hour stirring occasionally.

9. After 1 hour, remove the chilies and place into a blender with a little of stock liquid and blend until smooth.

10. Pour back into the stew and bring back to a simmer. Cover and braise for 90 minutes.

11. Remove the meat (and any bones) and shred using a fork.

12. Season the rest of the broth with salt and place to the side.

13. To Assemble: Take a fresh tortilla and dunk in the broth completely.

14. Place tortilla in a cast iron skillet set over medium heat.

15. Top with shredded cheese (preferably Oaxaca cheese) and cook until just melted.

16. On one side add the braised shredded meat with a drizzle of consommé.

17. Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2 minutes.

18. Serve with a ramekin filled with consommé topped with diced onions and chopped cilantro.