Directions
- 1Sear the meat on all sides after salting it.
- 2Add the seared meat and bones to a large pot.
- 3Add water and onions and bring to a boil. Remove scum from the surface until the liquid is clear.
- 4Devein the chilies and fry them in oil before rehydrating.
- 5Toast and grind the spices in a molcajete.
- 6Add the rehydrated chilies, spices, aromatics, and water to a blender, and blend until smooth.
- 7Strain the adobo if necessary.
- 8Add adobo to the pot, mix, cover, and simmer for at least 6 hours until tender, adding salt to taste.
- 9If making quesabirria tacos, strain the natural oil accumulated on top of the birria and use it to dip your tortillas in.
- 10Add cheese, meat, onion, and cilantro to your tortillas and serve with consomé.
Ingredients
- 6 lbs chuck roast
- 4 lbs short ribs
- 3 lbs beef shank
- 2 lbs bone with marrow
- 24 cups water
- 1 onion
- 20 guajillo chilies
- 2 ancho chilies
- 4 árbol chilies
- 4 bay leaves
- 8 allspice
- 3 cloves
- 1 tbsp Mexican oregano
- 1 tbsp sesame seeds
- 1 tbsp cumin
- 1 tbsp whole black pepper
- 1 cinnamon stick
- 4 garlic cloves
- 1 piece ginger
- 1 tbsp vinegar
- 1 Water for blending
- 1 cubito de pollo
- 1 tbsp salt
- 1 tbsp chicken/beef bouillon
- 1 taste salt
Equipment
knifefrying panlarge potmolcajeteblender
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