Birria (Mexican Braised Beef)

Jalisco''s famous chile-braised beef — served as tacos, consommé, or both.

Ingredients

• 3 lbs beef chuck or short ribs
• 6 dried guajillo chiles
• 4 dried ancho chiles
• 2 chipotle peppers in adobo
• 4 tomatoes, roasted
• 1 onion, roasted
• 6 garlic cloves
• 1 tbsp cumin, 1 tsp oregano, 1/2 tsp cloves, 1 cinnamon stick
• 2 cups beef stock
• Salt
• Corn tortillas, onion, cilantro, lime for tacos

Method

1. Toast dried chiles, soak 20 min. Blend with chipotles, roasted tomatoes, onion, garlic, spices, and 1 cup stock until smooth.

2. Season beef with salt. Place in Dutch oven. Pour chile sauce over. Add remaining stock.

3. Cover tightly. Braise at 325°F for 3 hours until beef shreds easily.

4. Shred beef. Strain the braising liquid (this is the consommé).

5. For birria tacos: dip tortillas in the consommé (it has rendered fat that crisps the tortilla), fill with beef, onion, cilantro. Griddle until crispy. Serve with a cup of consommé for dipping.

What You're Practicing

• Birria tacos went viral for a reason — the consommé-dipped, griddled tortilla is genius.
• The braising liquid is as important as the meat — it''s served as a dipping consommé.
• This is a weekend project that feeds a crowd and gets better the next day.