Mexican cuisine · Soups & Stews

Birria de Res

Beef from Jalisco that falls apart after hours in a guajillo-ancho marinade, served with the spicy broth for dipping.

Ingredients · for 6 servings

• 1.5 kg beef chuck (shoulder)
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 2 white onions
• 5 garlic cloves
• 3 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp oregano
• 3 cloves and 2 bay leaves
• 1.2 litres beef stock
• Salt
• Cilantro and lime wedges, to serve

Instructions

1. Seed the guajillo and ancho chiles, toast in a dry pan for 1 min. per side until fragrant, then soak in hot water for 20 min.
2. Purée the drained chiles with one onion, the garlic, apple cider vinegar, cumin, oregano, cloves and a ladleful of stock into a smooth marinade.
3. Cut the beef chuck into large cubes, season generously with salt, and sear in batches in a Dutch oven until deep brown on all sides.
4. Add the marinade, bay leaves and remaining beef stock, bring to a boil once, then cover and braise over low heat for 3–3.5 hours, until the meat falls apart at the touch of a finger.
5. Remove the meat, shred it with two forks, and simmer the braising liquid uncovered for 10 min. until it tastes rich and turns glossy red.
6. Serve the meat with plenty of broth in deep bowls, topped with the second onion finely diced, cilantro and lime wedges.