Birria de Res

Jalisco beef stew slow-cooked in a deep red chilli broth, served with its own consommé and fresh garnishes.

TIME BREAKDOWN
Prep: 30 min
Cook: 3h 30m
Total: 4 hours
Vegetarian
❌
Nuts
❌
Serves
8 people
Difficulty
Medium

Ingredients

  • 1.5kg beef short rib, bone in
  • 1kg beef shin, cut into large chunks
  • 5 dried guajillo chillies, stalks and seeds removed
  • 3 dried ancho chillies, stalks and seeds removed
  • 2 dried chipotle chillies, or 2 chipotles in adobo
  • 4 plum tomatoes, halved
  • 1 white onion, quartered
  • 8 cloves garlic, peeled
  • 4 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 4 cloves
  • 3 bay leaves
  • 1.5 litres beef stock
  • 1 tbsp fine salt
  • 1 small white onion, finely chopped, to serve
  • Small bunch fresh coriander, chopped, to serve
  • Limes and corn tortillas, to serve

Method

  1. Toast the dried chillies in a dry pan for 30 seconds per side. Soak in hot water for 20 minutes, then drain.

  2. Char the tomatoes, onion quarters and garlic in a dry pan until blackened in places. Blend with the chillies, vinegar, cumin, oregano, cinnamon, cloves and 250ml of the stock until smooth.

  3. Season the beef with the salt. Place in a large casserole with the bay leaves, chilli sauce and remaining stock.

  4. Bring to a simmer, cover and cook at 160°C (140°C fan) for 3 hours 30 minutes until the meat is falling from the bone.

  5. Remove the meat, discard the bones and shred. Skim excess fat from the broth and season to taste.

  6. Serve the beef in deep bowls with the hot broth, scattered with onion and coriander, with lime wedges and warm tortillas.