Ingredients with Measurements:
- 3 lbs beef chuck roast, cut into chunks
- 5 dried guajillo chilies, stemmed and seeded
- 3 dried ancho chilies, stemmed and seeded
- 1 tbsp cumin seeds
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 onion, chopped
- 6 garlic cloves, minced
- 4 cups beef broth
- 2 bay leaves
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- Corn tortillas, chopped cilantro, diced onion, and lime wedges for serving
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a dry skillet over medium heat, toast the guajillo and ancho chilies, cumin seeds, and oregano until fragrant, about 2-3 minutes.
3. Transfer the toasted spices to a blender or food processor and add the smoked paprika, cinnamon, cloves, salt, pepper, onion, garlic, beef broth, bay leaves, apple cider vinegar, and lime juice. Blend until smooth.
4. In a large pot or Dutch oven, add the beef chunks and pour the blended spice mixture over the top. Stir to combine.
5. Bring the mixture to a boil over high heat, then cover the pot and transfer it to the oven. Bake for 3-4 hours, or until the beef is tender and falls apart easily.
6. Remove the pot from the oven and use a slotted spoon to remove the beef chunks from the sauce. Shred the beef with two forks and set aside.
7. Strain the sauce through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
8. Return the shredded beef to the pot and pour the strained sauce over the top. Stir to combine.
9. Bring the mixture to a simmer over medium heat and cook for an additional 30 minutes, or until the sauce has thickened slightly.
10. Serve the birria de res with warm corn tortillas, chopped cilantro, diced onion, and lime wedges.
Time:
Preparation time: 30 minutes
Cooking time: 4 hours and 30 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 15g
Protein: 32g
Sodium: 1200mg
Sugar: 5g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Guajillo and ancho chilies can be substituted with other dried chilies, such as pasilla or chipotle.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
Variations:
- Birria de res can also be made with goat or lamb.
- For a spicier birria, add more chilies or leave the seeds in.
- For a milder birria, remove the seeds from the chilies before toasting them.
Tips and tricks:
- Make sure to toast the spices before blending them to bring out their flavors.
- Use a slotted spoon to remove the beef chunks from the sauce to avoid excess liquid.
- Strain the sauce through a fine-mesh sieve to remove any solids and achieve a smooth texture.
Storage instructions:
Leftover birria de res can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat birria de res, place it in a pot over medium heat and stir occasionally until heated through.
Presentation ideas:
Serve the birria de res in a large bowl or platter, garnished with chopped cilantro and diced onion.
Garnishes:
Chopped cilantro, diced onion, and lime wedges are traditional garnishes for birria de res.
Pairings:
Birria de res pairs well with Mexican rice, refried beans, and a cold beer.
Suggested side dishes:
Mexican rice, refried beans, and a simple salad make great side dishes for birria de res.
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or water to thin it out.
- If the beef is tough, it may need to cook for longer. Check it every 30 minutes until it is tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover birria de res in the refrigerator for up to 3 days.
Food history:
Birria de res is a traditional Mexican dish that originated in the state of Jalisco. It is typically made with beef or goat and is often served at special occasions such as weddings and holidays.
Flavor profiles:
Birria de res has a rich and complex flavor profile, with notes of smokiness, sweetness, and spiciness. The beef is tender and falls apart easily, while the sauce is thick and flavorful.
Serving suggestions:
Serve birria de res with warm corn tortillas, chopped cilantro, diced onion, and lime wedges for a traditional Mexican meal.
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Region: Mexican