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Birria de Res
Created by: Howcan Team
Ingredients
- 3 lbs beef chuck roast, cut into large chunks
- 5 dried guajillo chilies, stemmed and seeded
- 3 dried ancho chilies, stemmed and seeded
- 1 onion, chopped
- 6 garlic cloves, minced
- 1 cinnamon stick
- 4 cloves
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp ground cloves
- 4 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- Corn tortillas, diced onion, chopped cilantro, and lime wedges for serving
Instructions
- In a large pot, bring 6 cups of water to a boil. Add the dried guajillo and ancho chilies, and simmer for 5 minutes. Remove from heat and let the chilies soak for 15 minutes.
- In a blender, combine the soaked chilies, chopped onion, minced garlic, cinnamon stick, cloves, oregano, and ground cumin. Blend until smooth, adding a little water if needed to create a smooth paste.
- Strain the chili paste through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
- In the same pot used to boil the chilies, heat some oil over medium-high heat. Add the beef chunks and brown on all sides. Season with salt and pepper.
- Pour the strained chili paste over the browned beef and stir to coat the meat. Add the beef broth and bay leaves. Bring to a simmer, then reduce the heat to low, cover, and cook for 2.5 to 3 hours, or until the beef is tender and the sauce has thickened.
- Once the beef is tender, use two forks to shred the meat in the pot. Remove and discard the cinnamon stick and bay leaves. Season with salt and pepper to taste.
- To serve, ladle the birria de res into bowls and garnish with diced onion, chopped cilantro, and a squeeze of fresh lime juice. Serve with warm corn tortillas on the side. Enjoy!
Birria de res is a traditional Mexican dish with a rich history dating back to the 16th century. Originating in the state of Jalisco, it was initially prepared using goat meat, but over time, beef became the more popular choice. This flavorful stew is made by slow-cooking marinated beef with a blend of aromatic spices, including cumin, cloves, and bay leaves. The dish gained widespread popularity in the United States, particularly in regions with large Mexican communities. Today, renowned chefs and restaurants across Mexico and the US have put their own unique spin on this beloved dish, with some adding a modern twist by serving it in tacos or quesadillas. For an authentic experience, head to the birria capital of Mexico, the city of Tijuana, where you can savor the best version of this dish. The key to a perfect birria de res lies in the tender, flavorful meat and the rich, spicy broth, making it a must-try for any food enthusiast.
210 min
6
380 calories
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