Birria de res with and Birria de res Tacos

Ingredients

• 8 pounds roma tomatoes, quartered
• 1 large sweet onion, quartered
• 1 small can tomato paste
• 20 garlic cloves, pressed
• 1 teaspoon ginger paste (or fresh grated ginger)
• ½ stick cinnamon
• 1 (7-ounce) can chipotle peppers in adobo (use entire can)
• Peppers (Pan-Fried and Seeded)
• 3 dried chile ancho
• 3 dried chile guajillo
• 3 dried chile de árbol
• Spice Blend
• 1 tablespoon ancho chile powder
• 1 teaspoon allspice
• 1 tablespoon black pepper
• 1 tablespoon cumin
• ⅛ teaspoon ground cloves
• 1 tablespoon oregano
• 1 tablespoon chili powder
• Broth & Seasoning
• 2 tablespoons beef base (Better Than Bouillon recommended)
• ¼ cup apple cider vinegar
• 2 liters low-sodium beef broth (divided)
• 1 tablespoon chicken powder
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• Salt to taste
• Meat (5–10 pounds total)
• Recommended: Chuck roast or brisket, cut into large cubes for tender, flavorful bites
• Optional splurge: Short ribs or beef shank for added richness and bone marrow depth

Instructions

1. 01Prepare the Peppers
2. 02Remove stems and seeds from the dried chiles.
3. 03In a skillet, lightly pan-fry the chiles over medium heat for 1–2 minutes per side until fragrant. Do not burn.
4. 04Make the Sauce Base
5. 05In a large pot, combine tomatoes, onion, garlic, tomato paste, ginger, cinnamon, and chipotle peppers.
6. 06Add the toasted chiles and enough water to cover.
7. 07Simmer for 20–25 minutes until the chiles are softened and tomatoes are tender.
8. 08Remove the cinnamon stick, then blend until completely smooth.
9. 09Pour the blended sauce through a fine mesh strainer into a clean pot or bowl to remove any skins or seeds for a smooth, consistent texture.
10. 10Season the Base
11. 11Stir in the spice blend, beef base, apple cider vinegar, chicken powder, granulated garlic, and granulated onion.
12. 12Add salt to taste and thin with 1–2 cups of beef broth as needed.
13. 13Prepare the Meat
14. 14Cut the chuck or brisket into large cubes for even cooking and meaty texture.
15. 15Generously season with salt.
16. 16In a large heavy pot or Dutch oven, sear the beef on all sides over medium-high heat until browned.
17. 17Deglaze the pot with 1 quart of beef broth, scraping up the browned bits for added flavor.
18. 18Combine and Cook
19. 19Add 1 quart of the prepared birria sauce to the pot with the seared meat.
20. 20Cover and cook at 300–350°F for 3 to 3½ hours, checking after 2 hours for tenderness and flavor.
21. 21Once the beef is fork-tender and deeply colored, remove from heat and adjust seasoning as needed.
22. 22Serve
23. 23Shred the beef and serve in bowls with some of the rich broth (consomé) on the side.
24. 24Garnish with chopped onion, cilantro, and lime wedges.
25. 25For quesabirria tacos:
26. 26Skim some of the red fat from the top of the broth and brush it onto corn tortillas.
27. 27Heat the tortillas on a skillet or griddle, sprinkle with Oaxaca, mozzarella, or Monterey Jack cheese, and add shredded birria.
28. 28Fold the tortilla in half and crisp on both sides until golden and melted.
29. 29Serve with a bowl of warm consommé for dipping — the ultimate birria experience.
30. 30Here are my two favorite salsas to go with these tacos:
31. 31https://drinkknird.com/salsa-verde-green-tomatillo-and-avocado-salsa
32. 32https://drinkknird.com/salsa-roja-spicy-red-tomatillo-and-chile-de-arbol-salsa