Table of contents
Open Table of contents
Special Equipment List
- A large stock pot. This recipe cooks a quite a bit.
- Cheesecloth is recommended for easy removal of chiles and spices.
Ingredients
Birria De Res
| Quantity | Ingredient |
|---|---|
| 12 cups | Beef Broth |
| 2 tbsp | Chicken bouillon |
| 2 lbs | Ox tails |
| 3-4 lbs | Beef chuck roast |
| 7 | Roma tomatoes |
| 10 | Guajillo chiles |
| 5 | Pasilla de ancho dried chile pods |
| 2 | OPTIONAL Chili de arbol (for spice. Leaving it out will make a mild birria) |
| 1 | Cinnamon stick |
| 1 tbsp | Coriander seeds |
| 1 tbsp | Peppercorn |
| 1.5 tbsp | Oregano |
| 0.5 tsp | Whole or ground cloves |
| 6 | Bay leaves |
| 1 | White onion |
| 10 | Garlic cloves |
| 2 tbsp | Tomato paste |
| as needed | Water to cover |
| to taste | Salt |
| 1-2 tbsp | Olive oil |
Queso Tacos
| Quantity | Ingredient |
|---|---|
| 12+ | Corn tortillas |
| 2 lbs+ | Oaxaca cheese |
| 1 | Onion (chopped) |
| Cilantro | |
| Limes |
Birria De Res Directions
- Deseed and remove the stems all the chiles.
- Put into your cheesecloth: cinnamon stick, coriander seeds, peppercorns, oregano, bay leaves, and cloves (not the garlic). Tie it up and set it aside.
- Peel your garlic cloves. Set aside
- Cut your onion in half and take off the outer layer. Set aside.
- Time to prep the chuck roast. We want 2-3 inch chunks of meat. See notes below about trimming the meat
- Salt the chuck roast cubes and oxtails. Then let them rest for 30-60 minutes. This resting can be skipped but it is suggested.
- In a large pot, over high heat put enough olive oil to cover the bottom. When the oil is nice and hot we will start to brown all the salted meat on all sides. We want a nice sear on all sides. Again this step can be skipped but very highly recommended for the added flavor.
- Once all the meat is seared we want to lower the heat to medium-low and put in the tomato paste and cook it, stirring occasionally, for 2-4 minutes. We are just toasting it a bit.
- Add broth to the pot. Then add everything else for the Birria de res except for the salt. Add enough water to cover an inch above the ingredients.
- Cover and cook for about 60-75 min
- Then into a blender, you put the boiled tomatoes, chiles, garlic, and half the onion. Add enough of the juice from the pot to get a nice smooth blend.
- This step is optional but I sift the blended chili sauce to take out at lumps. Moving the mixture in the sift to end up with a paste. I throw the paste away after I extract all the juice from it.
- Add the sauce back to the pot and let this cook for another two to three hours. After two hours feel free to check it and see how tender it is.
- At the two-hour mark, I also check salt and flavor. I’ve had to add cinnamon, onion powder, and garlic powder at this point to enhance the flavor. Do what tastes good to you.
- When you are done you will discard the cheesecloth and the other half of the onion.
- That’s it the Birria de res is done. Oh but you want tacos…
Birria Queso Tacos Directions
- Heat a large skillet, pan, or griddle over medium-low heat.
- In the meantime, I usually pull and shred the meat (if I didn’t already) and then shred the Oaxaca cheese.
- When the pan is nice and hot we will dip the tortilla carefully in the consume and put it on your grilling surface.
- Toast up one side and after a minute or two flip it over. Add your cheese to the whole tortilla and then on one side put the meat. Optionally, sometimes I forget, but you can add some of the consome in here too.
- Fold in half. We are melting the cheese at the same time crisping up the tortilla.
- Flip to toast the other side to finish up..
- When done fill with the onion and cilantro (optional).
- Serve with a bit of the consume to dip into and the limes.
- Feel the accomplishment of making this dish.
Enjoy