How to make The BEST Birria de Res Recipe | Birria Quesatacos and consommé | Views on the road

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often more affordable and can be used for a similar flavor.

dried chiles

💰Cheaper: canned chipotle peppers

Canned chipotle peppers are often less expensive and provide a smoky flavor.

In a 15Q pot, add 23 cups of hot water.

Add 8 to 10 lbs of chuck roast and 4 lbs of beef bone, ensuring all pieces are covered in water.

Boil for 20 to 25 minutes, skimming off impurities as they rise to the top.

Add 2 onions, 2 garlic cloves, and half the portion of carrots to the pot.

Add 18 wajillo chiles (stems and seeds removed) and 15 bay leaves.

Add 4 tablespoons of chicken bouillon and 1 tablespoon of salt.

Cook for another hour and a half on medium heat.

In a separate pan, heat 1 cup of olive oil until it reaches about 300°F.

Add a few pieces of wajillo chile to the oil for flavor and color, then remove after a minute.

In a bowl, mix 1/3 cup of wajillo chili powder, 1 tablespoon of Mexican oregano, 1/2 tablespoon of black pepper, 1/2 tablespoon of garlic powder, 1/2 tablespoon of chicken bouillon, 1/4 teaspoon of sugar, 1/4 teaspoon of clove, and 1/2 teaspoon of ground bay leaves.

Blend the cooked wajillo chiles with about 1.5 cups of broth until smooth.

Strain the blended ingredients and add the remaining carrots.

Continue to boil for another 30 minutes.

After 30 minutes, shred the beef and pour the broth over it to keep it juicy.

Warm up tortillas for about 10 seconds on each side to remove moisture.

Dip the warm tortilla in the broth, add birya, melty cheese, onions, and cilantro, then press to form tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary