Birria

Name: Birria
Total time: 260 min
Yield: 8
Ingredients: 3 lb beef chuck, large chunks; 2 lb beef short ribs; 6 unit dried guajillo chiles; 2 unit dried ancho chiles; 6 clove garlic cloves; ¼ cup white vinegar; 1 tsp ground cumin; 2 tsp dried oregano; 4 cup beef stock; 2 tsp salt

Meat & Seafood · Latin American & Caribbean

10 ingredients · 260 minutes · 8 servings

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650kcal67.6g protein39.5g fat1.6g carbs*

Nothing flagged in the ingredient list. The label is still the last word.

Restrictions

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

3 lb	beef chuck, large chunks
2 lb	beef short ribs
6 unit	dried guajillo chiles
2 unit	dried ancho chiles
6 clove	garlic cloves
¼ cup	white vinegar
1 tsp	ground cumin
2 tsp	dried oregano
4 cup	beef stock
2 tsp	salt

Steps

toast4 min
dried chiles fragrant and softened slightly without scorching
Toast the dried chiles briefly, then soak them in hot water until pliable. Scorched chile skins make the finished consomé bitter, so stop before they blacken.
blend6 min
adobo completely smooth
Blend the softened chiles with garlic, vinegar, cumin, oregano, salt and enough soaking liquid to circulate freely, then strain. Removing coarse skins gives the consomé a cleaner texture.
sear15 min
beef deeply browned in uncrowded batches
Brown the chuck and short ribs in batches. This step is not traditional in every branch, but for the accessible beef version it builds fond without changing the defining chile-braise structure.
braise210 min
meat collapsing tender and broth deeply seasoned
Add the strained adobo and stock, cover and cook gently until the beef shreds with almost no resistance. Keep the liquid at a quiet braise; hard boiling emulsifies excess fat into the broth and toughens exposed meat.
rest15 min
fat risen enough to skim and meat cool enough to shred
Rest the pot briefly, skim excess surface fat while reserving a little for taco service if desired, shred the beef and return it to enough consomé to stay juicy.
season3 min
consomé balanced in salt, chile warmth and acidity
Taste the broth after shredding and adjust salt or a small splash of vinegar only if needed. Serve meat with consomé; tacos and cheese-crisped quesabirria are optional downstream uses.