Birria de res

Serves 1
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Directions

  1. 1Cut the beef into smaller pieces.
  2. 2Place meat and bones in a pot, then add whole garlic head, half onion, beef and chicken bouillon to taste, and 4 to 5 bay leaves.
  3. 3Remove stems and seeds from the guajillo, pasilla, puya, and chile de árbol chiles, then rinse them.
  4. 4Place the chiles and 2 tomatoes in a pan with water and bring to a boil.
  5. 5Once softened, add boiled chiles and tomatoes to a blender with half a garlic head, 1/4 onion, 1 inch of ginger, spices, vinegar, and water.
  6. 6Blend until smooth.
  7. 7Strain the sauce into the pot with the raw meat.
  8. 8Mix everything together, bring to a boil, then cover and simmer.
  9. 9Occasionally skim the gunk and excess fat off the top of the simmering birria.

Ingredients

  • 8 lbs beef (chuck/diesmillo)
  • beef bones
  • 1 whole garlic head
  • 1/2 whole onion
  • to taste beef bouillon
  • to taste chicken bouillon
  • 4 whole bay leaf
  • 12 whole guajillo chile
  • 3 whole pasilla chile
  • 6 whole puya chile
  • 4 whole chile de árbol
  • 2 whole tomato
  • 1/2 whole garlic head
  • 1/4 whole onion
  • 1 inch ginger
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tbsp peppercorns
  • 1 tbsp thyme
  • 1 tbsp allspice
  • 1/2 tbsp clove
  • 1/4 cup vinegar

Equipment

cutting boardknifepotblenderstrainerwooden spoontongs

Tips

  • Add bones to the beef to make the birria tastier.
  • The skimmed fat can be used to make quesabirria tacos crispy.
  • You can use the birria meat for tamales.