By Heidi Jennifer
Birria de res
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
36
Low
Glycemic Load
4
Low
Nutrition per serving
Calories653.6 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
Ingredients
20 servings
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24chile guajillo
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17chile pasilla
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1 lbstomatoes
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1onion
large
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water
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5cloves
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2bay leaves
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3 tablespoonssalt
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5cloves
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2 tablespoonssalt
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3.5 lbsbeef shank
center cut, chamorro de res con hueso
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4.5 lbsbeef chuck roast
bone-in, chuleta de diemillo de res con hueso
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4.5 lbsbeef chuck roast
trozo de diemillo de res sin hueso
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2.5 lbsbeef shoulder roast
trozo de espaldilla de res
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0.5 bunchcilantro
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10 tablespoonsdried oregano
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2 teaspoonsdried thyme
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1 ½ tablespoonground black pepper
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2 tablespoonsground cumin
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salt
to taste
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6 cupswater

adobo sauce
made from dried chiles above
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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