Birria de Res

Ingredients

• 2 kg (4 1/2 lb)beef chuck and short rib — cut into large pieces
• 8dried guajillo chiles — stemmed and seeded
• 4dried ancho chiles — stemmed and seeded
• 4 clovesgarlic — peeled
• 1/2white onion — cut into thick slices
• 1 tspMexican oregano
• 1/2 tspground cumin
• 2whole cloves
• 3dried chiles de árbol — for heat
• 4roma tomatoes — charred
• 1cinnamon stick
• 1 tspblack peppercorns
• 2bay leaves
• 1/4 cupapple cider vinegar
• 2 L (8 cups)water, for the consomé
• 300 g (10 oz)queso Oaxaca — torn, for quesabirria
• 18corn tortillas — warmed on the comal
• 1white onion — finely chopped, for the table
• 1 bunchfresh cilantro — chopped
• 2limes — cut into wedges
• 1 cupsalsa de chile de árbol — to serve
• 1 tspfine salt

Method

1. Begin by seasoning 2 kg (4 1/2 lb) of beef chuck and short rib generously with 1 tsp of fine salt. Rub the meat thoroughly with the chile adobo you will prepare, ensuring every piece is well-coated. Cover and refrigerate overnight to allow the flavors to penetrate deeply into the meat.
2. Prepare the chile adobo by first toasting 8 dried guajillo chiles, 4 dried ancho chiles, and 3 dried chiles de árbol in a dry skillet over medium heat until they become fragrant and slightly darkened, about 1-2 minutes per side. Remove the stems and seeds, then soak the chiles in hot water for 15 minutes until they soften.
3. In a blender, combine the softened chiles, 4 cloves of garlic, 1/2 white onion, 4 roma tomatoes, 1 tsp Mexican oregano, 1/2 tsp ground cumin, 2 whole cloves, 1 cinnamon stick, 1 tsp black peppercorns, and 1/4 cup apple cider vinegar. Blend until smooth, adding a bit of the soaking water if needed to achieve a thick, smooth paste.
4. In a large, heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium heat. Add the marinated beef and sear on all sides until browned, about 5-7 minutes per side. This step locks in the flavors and creates a rich base for the consomé.
5. Add the chile adobo to the pot with the seared meat, ensuring it is well-coated. Pour in 2 L (8 cups) of water and add 2 bay leaves. Bring the mixture to a gentle simmer over low heat, cover, and cook for 3-4 hours. The meat should be tender and pull apart easily with a fork.
6. Once the meat is tender, remove it from the pot and set aside. Increase the heat to medium-high and allow the consomé to reduce slightly until it is rich and flavorful. Taste and adjust seasoning if necessary.
7. Shred the meat using two forks, discarding any excess fat or bones. Return the shredded meat to the pot with the reduced consomé and stir to combine.
8. Warm 18 corn tortillas on a skillet or comal until pliable. Serve the shredded birria with the tortillas, 300 g (10 oz) of crumbled queso Oaxaca, diced white onion, chopped fresh cilantro, lime wedges, and 1 cup of salsa de chile de árbol on the side.