Birria

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Cut beef chuck roast into 2-3 inch chunks. Combine beef with 20g salt and 45g oil, tossing to coat evenly. Rest 20 minutes. 2. Remove stems and seeds from dried chiles, tearing into chunks. Toast in a pot over medium-low heat for 2-3 minutes until fragrant. Add 675g water, onion, and garlic to the pot. Bring to a low simmer. Cover and simmer gently for 10 minutes. 3. Drain cooking water, then transfer the softened mixture to a blender. Add 675g beef stock, tomato paste, chipotle chiles, achiote paste, cumin, coriander, cinnamon, pepper, cloves, oregano, apple cider vinegar, salt, and agave to the blender. Blend until smooth.

Step 2

4. Broil beef chunks on high for 15 minutes until well browned. Deglaze pan with remaining 200g beef stock; scrape up fond and add to pot along with beef and adobo puree. 5. Bring to a simmer on the stovetop then cover, and braise in a 300°F/150C oven for 2 hours. Check beef tenderness. It should have some give, but not be falling apart. If ready, rest 30 minutes covered. Shred gently by hand into chunks. 6. For consommé, mix 200g braising adobo with 300g beef stock and bouillon. Heat to dissolve. Brush corn tortillas lightly with braising adobo sauce on both sides.

Step 3

8. In a nonstick pan over medium-low heat, fry tortillas in oil. Top half of each tortilla with cheese and 3oz/100g shredded beef. Fold over and fry 4-5 minutes per side over med-low until crispy and browned. 9. Rest briefly on a wire rack. Serve quesabirria tacos with hot consommé for dipping