Birria de Res

Just when we thought we couldn’t enjoy a taco party more, we discovered Birria de Res. Part soup, part stew, it’s a great way to amp up your taco party game. With a little prep this party friendly dish will delight your guests and stretch your budget. This is a great dish to make ahead since you’ll need to cool the cooking liquid for a bit to make the final consommé. Prep your taco toppings while the liquid cools, remove the lid from the cooking pan and stir occasionally to hasten the cooling process. The magic happens when you dip your tortillas in the consommé before searing the tacos in a hot cast iron skillet, serve with additional consommé on the side for dipping.

Popular throughout Mexico, Birria is traditionally made with goat. Simmer chilis and spices with Pre chuck roast to make the aromatic consommé, which is the key to your Birria. You’ll use dried chilis to make the sauce which are readily found in ethnic markets or online, be sure to procure your Mexican oregano where you source your chilis.

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PREP: 30 min. ACTIVE: 30 min. PASSIVE: 3 hrs. 10 min. DIFFICULTY Easy

3 hours serves 8-10

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Ingredients:

12 24 OZ Pre Chuck Roast
4 t kosher salt, divided
1 T high heat cooking oil
1 large white onion, diced
6 cloves of garlic, mashed
1/2 T whole back peppercorns3 bay leaves
1 t Mexican oregano
4 sprigs fresh marjoram
4 sprigs fresh thyme
1/2 t cumin seed
1/4 t ground cinnamon
1 28 OZ can diced tomatoes with juice
6 C low sodium chicken stock or water
6 dried Guajillo peppers
2 dried Ancho peppers
6 dried chili de arbol peppers

For serving tacos:

Corn tortillas
12 OZ shredded Chihuahua cheese
1 bunch fresh cilantro, rinsed, dried and chopped
8 limes, cut in to wedges
1 C fresh radishes, washed, trimmed and sliced
Recommended: high power blender, Vitamin or similar
Equipment: Large fine mesh strainer, Disposable gloves

Cut chuck roast in to 8 large square pieces, season with 2 t of the salt.
Heat oil in a large dutch oven over medium high heat and sear the meat until well browned, about 8 minutes total, remove from pan and set aside.
Reduce heat to medium and add another drizzle of oil if the pan seems dry. Add onion and garlic, stirring for about 1 m minute. Add remaining ingredients and return the meat to the pan. Bring to a simmer then reduce heat to medium low and cover. Cook until meat shreds easily with a fork, about 2 hours.
While the meat is cooking prepare the chilis. Using gloves, remove stems and cut to open, removing the seeds. Discard stems and seeds and place chilis in a strainer. Rinse well and place in a saucepan using just enough water to cover.
Simmer chilis over medium heat until tender, about 20 minutes, stirring occasionally. Allow to cool then place cooked chilis and cooking liquid in a blender and puree until about smooth, about 1 minute.
Taste chili sauce, chilis vary in heat and complexity so try your mix before adding to the final consommé.
When meat has finished cooking remove with a slotted spoon and place in a bowl.
With a slotted spoon remove bay leaves and herb stems from the broth. Ladle broth in to blender container and mix with equal parts blended chili mixture. Puree on high until smooth, tasting for seasoning and spiciness. Continue mixing and blending the cooking liquid and chilis until you reach your desired spiciness. We made 2 batches of consommé, one mild and one hot.
For really smooth consommé, pass the sauce through a fine mesh strainer and back in to a saucepan. Keep consommé warm until serving.
When ready to serve preheat oven to 200 F, The tacos are best and crispiest directly out of the pan but you can keep them warm in the oven. Shred meat and cover with some consommé sauce. Have another pan with consommé on the stove near your cast iron pan.
Heat a cast iron pan over medium high heat. Using tongs dip each corn tortilla in the consommé sauce, then place in the heated pan. Place a generous amount of cheese on one half of the tortilla, followed by shredded meat. Close the tortilla by flipping the undressed half over the cheese and meat, pressing lightly with a spatula. Flip the tortilla to sear both sides.
Serve with chopped cilantro, lime wedges, and radishes, with extra consommé on the side.
Leftovers will keep in the refrigerator for 1 week and frozen for up to 3 months.