Birria
A remix of a recipe by Chefless
Jalisco-style braised meat in a deep red chile broth, served as stew or in cheese-stuffed quesabirria tacos. This recipe was created by AI, some information may not be accurate.
- Servings
- 8
- Difficulty
- Hard
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Ingredients
- 1½ kg beef chuck, cubed
- 8 pc guajillo chiles
- 3 pc ancho chiles
- 3 pc chiles de árbol
- 3 pc Roma tomatoes
- 1 pc white onion
- 6 pc garlic cloves
- 1 pc cinnamon stick
- 3 pc cloves
- 1 tsp cumin
- 1 tbsp Mexican oregano
- 60 ml white vinegar
- 2 pc bay leaves
- 1½ l beef stock
- 18 pc corn tortillas
- 300 g Oaxaca cheese, grated
- 1 bunch fresh cilantro and lime
Steps
- Toast and soak all chiles in hot water 15 minutes.
- Char tomatoes, half the onion, and garlic on a comal until soft.
- Blend chiles, charred vegetables, vinegar, cumin, oregano, cinnamon, and cloves with a little soaking water until very smooth; strain.
- Toss the beef with the chile sauce in a Dutch oven, add bay leaves and stock, and bring to a simmer.
- Cover and cook in a 160°C oven for 3 hours until the meat shreds easily.
- Shred meat and skim the bright red consommé.
- For quesabirria, dip tortillas in the consommé fat, place on a hot griddle, fill with meat and cheese, fold, and crisp on both sides; serve tacos with a small bowl of consommé for dipping.