Lunch · Mexican · 25 min
Birria de Res (Jalisciense)
- Calories
- 634
- Protein
- 41g
- Carbs
- 33g
- Fat
- 36g
Ingredients
- 201.1 g beef chuck roast
- 2 each guajillo chile
- 1 each ancho chile
- 1 tbsp vegetable oil
- 2 clove garlic
- 0.25 tsp ground cinnamon
- 0.25 tsp ground cumin
- 0.125 tsp ground cloves
- 0.5 tsp salt
- 1.5 cup water
- 0.1062 cup long-grain white rice
- 25 g white onion
- 2 tbsp fresh cilantro
- 1 tbsp lime juice
Method
- 01Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat. Season beef chuck roast chunks with salt and sear until deeply browned on all sides, about 8 minutes. Remove meat and set aside.
- 02In the same pot, add garlic and pureed rehydrated guajillo and ancho chiles. Cook over medium heat for 2 to 3 minutes until fragrant and darkened.
- 03Return beef to the pot and add water, ground cinnamon, ground cumin, and ground cloves. Bring to a boil, then reduce heat to low, cover tightly, and simmer gently for 3 hours.
- 04Ensure beef reaches a safe internal temperature of 145°F (63°C) followed by a 3-minute rest, continuing to braise until fork-tender and easily shreddable. Shred beef into the rich consomé broth using two forks.
- 05Steam the white rice separately.
- 06Ladle hot birria and consomé into a deep bowl, garnish with minced white onion, chopped cilantro, and fresh lime juice, and serve steaming white rice alongside.
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