Transport yourself to the heart of Mexico with this **Birria de Res**, a flavorful and tender beef stew traditionally served with a rich, spiced consomé. Perfect for tacos, burritos, or enjoyed as a stew, this dish is a fiesta of bold, savory flavors. 🌮🥩🔥
**Ingredients:**
*For the Birria:*
– 3 lbs beef (short ribs, chuck roast, or brisket)
– 2 tablespoons vegetable oil
– 6 dried guajillo chilies, stemmed and seeded
– 3 dried ancho chilies, stemmed and seeded
– 2 dried pasilla chilies, stemmed and seeded
– 4 Roma tomatoes, roasted or charred
– 4 garlic cloves, peeled
– 1 large onion, quartered
– 2 tablespoons white vinegar
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cloves
– 1 cinnamon stick
– 4 cups beef broth
– Salt and pepper to taste
*For the Consomé:*
– Cooking liquid from the birria
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped white onion
– 1 lime, sliced into wedges
**Directions:**
1. **Prepare the Chilies:**
Toast the guajillo, ancho, and pasilla chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak them in hot water for 10 minutes until softened.
2. **Blend the Sauce:**
In a blender, combine the soaked chilies, roasted tomatoes, garlic, onion, vinegar, cumin, paprika, oregano, cloves, and 1 cup of beef broth. Blend until smooth.
3. **Sear the Beef:**
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef generously with salt and pepper, then sear on all sides until browned.
4. **Simmer the Birria:**
Pour the blended chili sauce over the seared beef. Add the remaining beef broth and cinnamon stick. Bring to a simmer, cover, and cook on low heat for 3-4 hours, or until the beef is tender and falls apart easily. (Alternatively, use a slow cooker on low for 6-8 hours or an Instant Pot on high pressure for 1 hour.)
5. **Shred the Beef:**
Remove the beef from the pot and shred it with two forks. Skim any excess fat from the cooking liquid.
6. **Prepare the Consomé:**
Strain the cooking liquid to create a smooth consomé. Stir in chopped cilantro and onion.
7. **Serve:**
Serve the shredded birria with the consomé on the side. Use the meat to fill tacos, burritos, or quesadillas, and dip them into the flavorful consomé. Garnish with lime wedges, cilantro, and onion.
Prep Time:** 30 minutes
Cooking Time:** 4 hours
Total Time:** 4 hours 30 minutes
Calories:** 450 kcal per serving
Servings:** 6 servings
