Cook and Scale
Birria de Res
6 servings · 180 min total
Slow-cooked chile-braised beef, shredded and tucked into crispy griddled tortillas with melted cheese, served with rich dipping broth.
Ingredients
- 1½ kg stewing beef
- 4 dried guajillo chile, stemmed and seeded
- 2 dried ancho chile, stemmed and seeded
- 1 dried arbol chile
- 1 onion, quartered
- 5 garlic
- 2 tomato, quartered
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1 l beef stock
- 12 wheat tortilla
- 150 g oaxaca cheese, grated
- 4 tbsp fresh cilantro, chopped
- 2 lime, cut into wedges
- salt to taste
Contains: Gluten, Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
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.
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.
- 5.
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.