dinnermexicansimmered
Birria de Res
Views on the Road beef birria with tender chuck roast, rich consommé and optional crispy quesabirria tacos with cheese and homemade birria chili oil.
From YouTube · Oct 16, 2019
Views on the Road beef birria with tender chuck roast, rich consommé and optional crispy quesabirria tacos with cheese and homemade birria chili oil.
30 min
Prep time
3 hrs
Cook time
3 hrs 30 min
Total time
10–12 servings
Yield
Ingredients
28 ingredients- For the birria:
- 20 cups water
- 2 lb beef bones
- 5 lb chuck roast
- 1 large or 2 medium onions
- 1 whole head garlic
- 10 medium bay leaves
- 10 carrots, divided
- 10 guajillo, California or New Mexico chillies
- 3 tablespoons chicken bouillon
- 1 tablespoon salt
- For the birria chilli oil:
- 1 cup canola oil or another neutral oil
- 4 guajillo chillies or 3 tablespoons guajillo chilli powder
- 2 medium bay leaves
- 1/2 tablespoon Mexican oregano
- 2 tablespoons chicken bouillon
- 2 teaspoons ground black pepper
- 1/4 teaspoon ground cloves
- 2 teaspoons garlic powder
- 1/4 teaspoon sugar
- For serving:
- 1/2 white onion, chopped
- 1/2 bunch cilantro, chopped
- 1/4 green cabbage, finely chopped
- Lemon or lime wedges
- Corn tortillas
- 1 cup mozzarella, Oaxaca, Muenster or another melting cheese
Method
12 steps- Place the water, beef bones, chuck roast, onion, garlic, bay leaves, half the carrots, dried chillies, chicken bouillon and salt in a large stockpot.
- Bring to a boil, then reduce to a gentle simmer.
- Cook for 2½–3 hours, until the beef is very tender.
- Add the remaining carrots during cooking and simmer until tender.
- Remove the beef and shred it. Strain or skim the consommé as desired and keep it hot for serving.
- To make the chilli oil, gently warm the canola oil.
- Grind or combine the guajillo chilli, bay leaves, oregano, chicken bouillon, black pepper, cloves, garlic powder and sugar.
- Stir the seasoning mixture into the warm oil and leave it to infuse.
- For quesabirria tacos, dip or brush a tortilla with consommé and chilli oil.
- Place it in a hot skillet, add shredded beef and cheese, then fold.
- Cook until crisp on both sides and the cheese has melted.
- Serve with onion, cilantro, cabbage, citrus wedges and hot consommé for dipping.
Recipe notes
Equipment
- pot with lid
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