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Introduction
Birria de Res with Consomé is a quintessential Mexican dish known for its tender, slow-cooked beef and rich, flavorful broth. Originally hailing from the state of Jalisco, this dish has gained global recognition for its comforting spices and versatile serving options. Whether served as tacos, in bowls with the consomé, or alongside fresh toppings, Birria de Res is a celebration of bold flavors and traditional techniques.
This recipe will guide you through the steps to create an authentic and delectable Birria de Res at home, perfect for a festive gathering or a cozy dinner.
Ingredients:
For the Beef:
3 lbs beef (short ribs, chuck roast, or brisket)
2 tbsp vegetable oil
Salt and pepper to taste
For the Marinade:
5 dried guajillo chilies, stemmed and seeded
3 dried ancho chilies, stemmed and seeded
2 dried pasilla chilies, stemmed and seeded
4 garlic cloves
1 medium onion, quartered
2 Roma tomatoes
2 tsp dried oregano
1 tsp ground cumin
½ tsp ground cinnamon
3 cups beef stock
For the Consomé:
Reserved cooking liquid from the beef
1 cup water (optional for adjusting consistency)
2 tbsp apple cider vinegar
Salt to taste
For Serving:
Corn tortillas
Chopped onion
Fresh cilantro
Lime wedges
Shredded cheese (optional)
Directions:
Prepare the Chilies
Toast the guajillo, ancho, and pasilla chilies in a dry skillet over medium heat until fragrant, about 2 minutes. Rehydrate the toasted chilies by soaking them in hot water for 10 minutes.
Blend the Marinade
In a blender, combine the soaked chilies, garlic, onion, tomatoes, oregano, cumin, cinnamon, and 1 cup of beef stock. Blend until smooth. Strain the mixture to remove any solids.
Marinate the Beef
Season the beef with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat and sear the beef on all sides until browned. Pour the chili marinade over the beef, ensuring it is well-coated. Cover and marinate for at least 4 hours or overnight for deeper flavor.
Cook the Birria
Add the remaining beef stock to the pot. Cover and simmer on low heat for 3-4 hours, or until the beef is fork-tender and easily shredded. Alternatively, use a slow cooker or pressure cooker for faster preparation.
Prepare the Consomé
Once the beef is cooked, remove it from the pot and shred. Strain the cooking liquid to create the consomé. Adjust the seasoning with salt and vinegar as needed.
Assemble and Serve
Serve the shredded beef in warm corn tortillas, topped with onion, cilantro, and lime juice. Offer the consomé as a dipping broth or serve it on the side for sipping.
Serving and Storage Tips:
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