Birria De Res (Beef Birria)
Tags: Beef Dinner Mexican
Yield: 8
- 1 1/2 teaspoons black peppercorns
- 1/4 teaspoon cumin seeds
- 2 cloves
- 4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth
- 2 plum (Roma) tomatoes (8 ounces; 225g)
- 2 tomatillos, husks removed (4 ounces; 85g)
- 3 guajillo chiles,stems removed
- 2 California chiles, stems removed
- 3 árbol chiles, stems removed
- One 3.5-ounce pack achiote paste (100g) (see notes)
- 2 tablespoons gochujang (see notes)
- 5 medium cloves garlic
- 4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 1 cup water
- 1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)
- 2 whole bay leaves
- Diced white onion
- Minced fresh cilantro leaves and tender stems
- Warmed corn tortillas
- Cooked rice ( see notes)
- Cooked beans
- Lime wedges
- In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.
- Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.
- Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook over medium-high heat, covered, until just simmering.
- Continue to cook, covered, reducing heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.
- For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)
