Entree: Mexico – Durango, Northern Mexico – Birria de Res (Beef Birria)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 50 min

Cook 3 hrs 30 min

Additional 1 hr

Total 4 hrs

Ingredients

Beef chuck and beef shank, trimmed and cut into 5 cm pieces — 1,600 g total; estimated split: 800 g each. Estimated cooked edible beef: about 1,120 g total, assuming 70% cooked yield; actual edible yield may vary with trimming and braising.
Kosher salt — 10 g, divided.
Black pepper — 2 g, divided.
Vegetable oil — 45 ml (about 41 g), divided.
Dried ancho chiles, stems and seeds removed — 42 g.
Dried guajillo chiles, stems and seeds removed — 28 g.
Dried pasilla chiles, stems and seeds removed — 14 g. (estimated edible portion: 14 g)
Garlic, peeled — 12 g (estimated edible mass for 4 cloves).
White onion, quartered — 280 g.
White vinegar — 60 ml (about 60 g).
Low-sodium beef stock — 720 ml (about 720 g).
Water — 240 ml (240 g) for braise, plus an unmeasured amount for soaking chiles.
Bay leaves — about 0.4 g total (estimated for 2 leaves).
Dried Mexican oregano — 1 g.
Ground cumin — 2 g.
Ground cloves — 0.5 g.
Ground cinnamon — 0.5 g.
Apple cider vinegar — 15 ml (about 15 g), optional.
Corn tortillas — 300 g total (12 small tortillas).
Long-grain white rice, dry, rinsed before cooking — 300 g.
Vegetable oil for rice — 30 ml (about 27 g).
Water for rice — 600 ml (600 g).
Red onion, thinly sliced — 170 g.
White vinegar for pickling — 120 ml (about 120 g).
Granulated sugar for pickling — 12 g.
Kosher salt for pickling — 6 g.
Fresh cilantro, chopped — 15 g.
Lime wedges — about 180 g edible lime (estimated for 3–4 medium limes).
Additional salt to taste — amount not specified.

Instructions

1. Preheat the oven to 150°C. Pat the beef dry and season with half of the listed 10 g kosher salt and half of the black pepper.
2. Heat 30 ml of the listed vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches, 3–4 minutes per side. Transfer to a plate.
3. Remove stems and seeds from the dried chiles. Toast briefly in a dry skillet, about 10–20 seconds per side, without burning. Cover with 480 ml hot water and soak for 20 minutes; reserve the soaking liquid.
4. Char the quartered white onion and garlic in a dry skillet or under a broiler until blackened in spots, about 6–8 minutes, turning as needed.
5. Drain most of the chile soaking liquid and reserve about 240 ml. Blend the softened chiles, charred onion and garlic, 60 ml white vinegar, reserved soaking liquid, oregano, cumin, cloves, and cinnamon until smooth. Add a little water if needed.
6. Add the remaining 15 ml vegetable oil to the Dutch oven if needed. Cook the chile mixture, stirring, for 3–4 minutes. Add beef stock, 240 ml water, bay leaves, optional apple cider vinegar, the remaining salt and pepper, and the beef with any accumulated juices.
7. Bring to a gentle simmer, cover, and braise in the oven at 150°C for 3–3½ hours, until the beef is very tender and shreds easily.
8. For the pickled onions, combine the pickling vinegar, sugar, and pickling salt. Add the sliced red onion, press it into the liquid, and let stand at room temperature for at least 30 minutes. Refrigerate if holding longer.
9. For the rice, heat 30 ml vegetable oil in a saucepan. Add the rinsed rice and toast, stirring, for 2–3 minutes. Add 600 ml water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer 18–20 minutes until the liquid is absorbed. Fluff and keep warm.
10. Transfer the tender beef to a bowl. Strain the braising liquid into a saucepan and skim excess fat if desired. Reserve some consommé for serving.
11. Shred the beef, discarding large pieces of gristle. Return it to the strained liquid and simmer for 8–10 minutes. Adjust seasoning with additional salt to taste; reduce the liquid if a thicker sauce is desired.
12. Warm the tortillas in a comal or skillet for 20–30 seconds per side, or wrap in foil and warm in the oven.
13. Serve the beef and sauce with consommé, warm tortillas, rice, pickled onions, cilantro, and lime wedges.