Birria de Res

Ingredients

• 3 1/4 lbbeef chuck, cut into large chunks
• 6guajillo chilies, stemmed and deseeded
• 3ancho chilies, stemmed and deseeded
• 2chipotles in adobo
• 1white onion, quartered
• 6 clovesgarlic
• 14 ozchopped tomatoes, one can
• 3 tbspwhite vinegar
• 2 tspground cumin
• 1 tbspdried oregano
• 1/2 tspground cinnamon
• 3bay leaves
• 1 1/2 quartsbeef stock
• 2 tbspvegetable oil
• 1 tbspsea salt
• 12corn tortillas, to serve
• 3/4 ozcilantro, leaves chopped, to serve
• 1 1/4 cupswater, from soaking the chilies

Method

1. 1

   Season the beef with half the salt and brown it hard in the oil in a heavy pot, in batches, until deeply colored on all sides. Set aside.

2. 2

   Toast the guajillos and anchos in a dry pan for 30 seconds a side until fragrant, then soak in just-boiled water for 20 minutes.

3. 3

   Blend the soaked chilies with the chipotles, onion, garlic, tomatoes, vinegar, cumin, oregano, cinnamon and 300 ml of the soaking water until completely smooth, then push through a strainer.

4. 4

   Return the beef to the pot with the sifted adobo, the bay leaves, the stock and the remaining salt. Bring to a simmer, cover and cook very gently for 3 hours, until the beef falls apart.

5. 5

   Lift out the beef and shred it. Strain the liquid, skim most of the fat from the top and keep it — that red fat is what you fry the tacos in.

6. 6

   Heat a skillet over medium-high heat. Dip each tortilla in the reserved fat and fry it for a minute a side with shredded beef inside, and serve with a bowl of the hot consommé for dipping and plenty of cilantro.

Nutrition per serving