Birria de Res con Consome
Prep Time:10 minutes Cook Time:3 hours Total Time:3 hours 10 minutes Servings: 6
Melt in your mouth tender beef in a rich chili consomme!
ingredients
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried chipotle chilies
- 1 cup water, just boiled
- 1 tablespoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 4 cloves
- 1/4 stick cinnamon
- 1 tablespoon oil
- 1 medium onion, diced
- 4 cloves garlic, chopped
- 1 (14 ounce) can tomato puree
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon allspice
- 1/4 cup cider vinegar
- 1 tablespoon oil
- 3 pounds beef chuck roast, cut into 1 inch cubes
- salt and pepper
- 2 bay leaves
- 3 cups beef broth (or chicken broth)
directions
- Lightly toast the chilies in a heavy bottomed skillet for 30 seconds per side before soaking in the just boiled water until tender, about 20 minutes.
- Meanwhile, lightly toast the cumin seeds, coriander seeds, black peppercorns, cloves and cinnamon, in a skillet/pan until fragrant, before grinding in a spice grinder.
- Heat the oil in a large saucepan over medium-high heat, add the onion and cook until tender, about 5 minutes.
- Add the garlic and the spices from step 2 and cook until fragrant, about a minute.
- Add the tomato puree, oregano, paprika, allspice and vinegar, bring to a boil and turn off the heat.
- Remove the stems and seeds from the soaked chilies and puree them, along with the soaking water and the sauce from the pan in a food processor until smooth.
- Heat the oil in a large saucepan over medium-high heat, season the beef with salt and pepper and brown on all sides.
- Add the pureed chilli sauce to the pan with the beef along with the bay leaves and broth, bring to a boil, reduce the heat and simmer, covered, until the beef is falling apart tender, about 2 hours.
Slow Cooker: Implement steps 1-7, transfer to a slow cooker and cook on low for 6-10 hours or high for 2-4 hours.
Option: Skim any fat off of the top after cooking.
Option: Use more or less broth depending on how thick or thin you desire the broth to be.
Option: Season with salt, honey and vinegar to taste, balancing out the spicy, salty, sweet and sour.
Option: Serve garnished with one or more of: fresh diced onions, pickled onions, sour cream, cheese, sliced radish, cilantro, cheese (shredded or crumbled), lime wedges, etc.
Birria Tacos
Prep Time:5 minutes Cook Time:10 minutes Total Time:15 minutes Servings: 4
Crispy warm tacos filled with melted cheese and birria served with consomme for dipping!
ingredients
- 12 small corn tortillas
- 2 cups monterey jack cheese, shredded
- 2 cups beef from Birria de Res Con Consome, drained from broth and shredded, warm
- 2 cups broth from Birria de Res Con Consome, warm
directions
- Working in batches, place the tortillas into a heavy bottom skillet, over medium heat, sprinkle on some cheese followed by beef.
- When the cheese has melted gently fold in half and continue to cook until both sides are crispy golden brown!
Note: If you just made a batch of Birria de Res Con Consome there is likely a layer of fat on the top of the stew. Dipping the tortillas into this beef fat will impart them with the beefy flavour and help them crisp up when they fry in the pan!
Option: Add fresh diced onions or any of your favourite taco fillings.
