Birria de Res

Method

1. 1
   • dried guajillo chile4
   • dried ancho chile2
   • dried arbol chile1

   Toast and soak the chiles — Toast the guajillo, ancho, and arbol chiles in a dry pan for 2 minutes, then soak in hot water for 10 minutes until soft.

   ⏱10 min
2. 2
   • onion1
   • garlic5
   • tomato2
   • ground cumin1 tsp
   • dried oregano1 tsp

   Blend the chile marinade — Blend the softened chiles with the onion, garlic, tomato, cumin, and oregano and some soaking liquid into a smooth marinade.

3. 3
   • ground cinnamon1 tsp
   • beef stock1 l
   • saltto taste

   Marinate the beef to cook — Rub the beef with the chile marinade, place in a slow cooker or heavy pot with the cinnamon and beef stock, and season with salt.

4. 4

   Cook and shred the beef — Cover and cook low and slow for 2.5 hours until the beef is fall-apart tender. Shred the meat and skim the fat from the broth.

   ⏱2 hr 30 min
5. 5
   • wheat tortilla12
   • oaxaca cheese150 g
   • fresh cilantro4 tbsp
   • lime2

   Fill and griddle the tacos — Dip tortillas in the fat-skimmed broth, fill with shredded beef and oaxaca cheese, fold, and griddle until crisp on both sides. Serve with cilantro and lime, alongside a cup of the broth for dipping.

   ⏱10 min