Birria de res

Name: Birria de res
Prep time: 1 h
Cook time: 5 h
Total time: 6 h
Cuisine: Mexican, Latin American
Ingredients: 24 Chile Guajillo; 17 Chile Pasilla/ Ancho; 1 Lbs Tomatoes; 1 Large Onion; Water; 5 Cloves; 2 Bay leaves; 3 tablespoons Salt; 5 cloves; 2 tablespoons Salt; 3.5 lbs Beef shank center cut ( Chamorro de Res con Hueso); 4.5 lbs Beef Chuck Roast Bone-in ( Chuleta de Diemillo de Res con Hueso); 4.5 lbs Beef Chuck Roast (Trozo de Diemillo de Res sin Hueso); 2.5 lbs Beef Shoulder Roast ( Trozo de Espaldilla de Res); 1/2 bunch Cilantro; 10 tablespoons dried Oregano; 2 teaspoons dried thyme; 1 and 1/2 tablespoon ground Black Pepper; 2 tablespoons ground Cumin; Salt to Taste; 6 cups Water; Adobo Sauce ( made from dried chiles above)

23 steps

Prep:1hCook:5h

I made this delicious Birria for my sister's birthday dinner. My family and I truly enjoyed this meal. We made Quesatacos, Nachos, and Pinto Beans using the broth from the Birria. As Birria has been the latest craze, I decided to follow a recipe I have made a couple of times before. This recipe has been a hit every single time. It is quite laborious but worth the effort. If you decide to make this, I would love to know.

Updated at: Thu, 17 Aug 2023 08:05:04 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories653 kcal (33%)

Total Fat39.2 g (56%)

Carbs11 g (4%)

Sugars3.1 g (3%)

Protein62 g (124%)

Sodium2029.1 mg (101%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

To prepare the vegetables and dried peppers for the Adobo sauce, cut the tomatoes into halves. Next, cut the white onion into 1/4 pieces.

Step 2

Also, remove stem and seeds from the inside of the dried peppers. Roast the ancho chiles for a couple of seconds on each side.

Step 3

Into a medium/large pot turn the heat on to medium, add water, chiles, onion, tomatoes, five garlic cloves, five cloves, and two bay leaves with three tablespoons of salt.

Step 4

As some of the vegetables and spices boil, blend the ingredients from the pot. Once they are combined, add to the pot where they are cooking and merge the next batch.

Step 5

Remove Bay leaves to prevent them from blending into the sauce.

Step 6

Once all is blended, boil the sauce for 20 minutes, removing the foam that rises to the surface. Cooking the sauce down allows the tomatoes to break down and develop a great taste with the spices.

Step 7

After the sauce is finished cooking, use a large bowl and metal strainer to strain the sauce. We need to filter so the pepper seeds and what's left of the tomato are removed.

Step 8

In a large pot, add the meat along with 1/2 cilantro bunch, ten tablespoons of dried oregano, two teaspoons of dried thyme, 1 and 1/2 teaspoon of ground black pepper, two tablespoons of ground cumin, Salt to your liking, 6 cups of water, and adobo sauce that you previously made.

Step 9

Mix all ingredients inside of the pot to make sure Adobo sauce is dispersed.

Step 10

Cook on High until it begins to boil. Once it boils, stir the ingredients around, cover with a lid, and set on the low/medium setting on the stove. Cook for about 4-8 hours with the lid on.

Step 11

For me, this process took 5 hours and 30 minutes.

Step 12

After cooking time, verify that the meat is tender by using a fork to cut through.

Step 13

If meat is not tender enough add more time to cook on low.

Step 14

If meat is to your desired consistency, remove meat into another bowl.

Step 15

Allow meat to cool down if you are shredding using your hands. If not, keep aside to be able to add back into the pot once the broth is strained.

Step 16

You can also chop meat using a knife to break it down into smaller pieces.

Step 17

Remove cilantro to discard and any other unwanted parts of the broth.

Step 18

Remove fat from the broth into a bowl and keep aside, if you would like to use that for the Quesatacos.

Step 19

If you are using the fat from the broth that you put aside, cook down on medium heat for about 20 minutes. This breaks down the fat from a solid to a liquid. After it is down cooking, strain the fat to divide the solids from liquid.

Step 20

Strain all sauce using a metal strainer.

Step 21

Leave some sauce on the side if you are making beans with the broth. ( about 12 cups)

Step 22

Once the broth is strained, you can add the meat back inside of the pot.

Step 23

Ready to serve!

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