Meat
Beef Birria
Jalisco-style beef stew in chili broth, perfect for tacos and consommé.
Gluten-free
Ingredients
- 1.2 kg beef for shredding (shank or chuck)
- 4 guajillo peppers, seeded
- 2 ancho peppers, seeded
- 3 garlic cloves
- 1 onion
- 2 tomatoes
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cloves
- 1 cinnamon stick
- 1 tablespoon vinegar
- Salt to taste
- 700 g water
- Cilantro and chopped onion to serve
Step-by-step
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- Rehydrate the peppers in hot water 10 minutes. Drain and put them in the mixing bowl with the garlic, onion, tomatoes, cumin, oregano, cloves, cinnamon, vinegar and 200 g water. Blend 1 min/speed 8.
- Strain the sauce if you want it finer and return it to the mixing bowl.
- Add the beef in chunks, the rest of the water and salt. Set 70 min/100°C/reverse/spoon speed.
- Check that the meat is very tender; if not, add 15 more minutes.
- Shred the meat and set it aside with a bit of its broth.
- Serve the consommé with cilantro and onion, or make crispy tacos on a griddle.
Tips
- For quesabirria tacos, dip the tortilla in the consommé's fat before toasting it.
- Resting it overnight intensifies the stew's flavor.
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