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Mexican Birria de Res (Slow-Braised Shredded Beef in Spiced Chili Consomé)
The worldwide sensation from Jalisco: rich, tender beef shank and chuck braised for hours in an aromatic broth of guajillo chilies, cumin, cloves, and ginger until fork-shreddable, served with its savory dipping consomé.
Prep
25 min
Cook
90 min
Total
115 min
Ingredients
6servings
- Beef chuck roast and shank, cut into chunks1000 g
- Crushed tomatoes300 g
- Yellow onion, chopped1 piece
- Garlic cloves4 clove
- Water or beef broth1000 ml
- Salt2 tsp
Preparation Steps
1
Toast 4 seeded dried chilies for 1 minute. Blend with tomatoes, onion, garlic, 1 tsp cumin, a splash of vinegar, and salt into a smooth adobo sauce.
6 min timer
2
Place beef chunks into a Dutch oven, pour the adobo sauce and water over the top, and stir to coat.
3 min timer
3
Cover tightly and braise in oven at 170°C for 90 minutes until beef shreds effortlessly with a fork.
90 min timer
4
Transfer beef to a cutting board and shred into juicy strands. Serve with warm tortillas and bowls of the rich dipping consomé.
5 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
