Directions
- 1Fill a large pot halfway with water and set it on high heat.
- 2Add one whole onion, one whole head of garlic, two roma tomatoes, four bay leaves, and salt.
- 3Bring to a boil.
- 4Add 2 pounds of short ribs and 5 pounds of chuck pot roast.
- 5Wait for it to come to a boil again, then skim the top of the pot.
- 6Cover and reduce heat to medium low and let it cook for one hour.
- 7In a small saucepan, transfer 22 New Mexico or Guajillo chile pods, 3 chile anchos, and chile de árbol.
- 8Cover with water, set it on high heat, and bring to a boil.
- 9Turn it off and transfer them into the blender cup.
- 10In a small pan, set it on medium heat and add 7 garlic cloves to toast.
- 11Once the garlic cloves are ready, reduce the heat to low and transfer them to the blender cup.
- 12In the pan, toast 2 teaspoons of sesame seeds. As soon as they change color, make sure that you transfer them to the blender cup.
- 13Toast 1 teaspoon of peppercorn, 2 teaspoons of oregano, 2 teaspoons of whole cumin, 2 teaspoons of thyme, and 5 whole cloves.
- 14Transfer to the blender cup.
- 15Toast 4 bay leaves and a piece of cinnamon stick for a couple seconds, and transfer to the blender cup.
- 16Cover the chiles with beef broth.
- 17Add a small piece of ginger and ¼ cup of white vinegar.
- 18Blend until a smooth sauce results.
- 19Remove the onion and head of garlic, then add the adobo sauce.
- 20Mix and try for salt.
- 21Cover and continue cooking for another hour and a half or two hours, until the meat is nice and tender.
- 22Chop the meat.
- 23Pour some consommé on top of the meat.
- 24Dip the tortilla into the consommé and grab your oil.
- 25Add queso Oaxaca.
- 26Allow the cheese to melt.
- 27Add the birria, some onion, some cilantro, and some lemon juice.
- 28Close the taco.
Ingredients
- halfway water
- 1 whole onion
- 1 whole head garlic
- 2 roma tomatoes
- 4 bay leaves
- salt
- 2 pounds short ribs
- 5 pounds chuck pot roast
- 22 New Mexico or Guajillo chiles pods
- 3 chile anchos
- chile de árbol
- 7 garlic cloves
- 2 teaspoons sesame seeds
- 1 teaspoon peppercorn
- 2 teaspoons oregano
- 2 teaspoons whole cumin
- 2 teaspoons thyme
- 5 whole cloves
- 1 piece cinnamon stick
- small piece ginger
- 0.25 cup white vinegar
- consummé
- queso Oaxaca
- onion
- cilantro
- lime juice
Equipment
large potsmall saucepanblendersmall panspatulacutting boardknifeflat grill
Tips
- Traditional birria is made out of goat, but this birria is made out of beef.
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