Bring this LARGE Pot of BIRRIA DE RES, to your next Family Gathering | Large Quantity Recipe

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.

Bring 11 quarts of water to a boil in a large pot on high heat.

Add 9 tablespoons of coarse salt to the boiling water.

Cut 1550 lbs of beef chuck into large chunks and add to the pot along with 5 lbs of short ribs.

Allow the mixture to come to a second boil and skim off any impurities from the broth.

Add 6 Roma tomatoes (cut into quarters), 2 onions, and 20 garlic cloves to the pot.

Cover the pot, reduce the heat to medium, and cook for 1 hour.

After 1 hour, reserve 4 cups of the broth and set it aside.

In a separate pot, add 5 dried chile de arbol and 1 lb of New Mexico chile pods, cover with water, and bring to a boil.

Once the chiles come to a boil, remove them from the pot to prepare for blending.

In a blender, grind 2 1/2 inches of cinnamon stick, 6 bay leaves, 1 1/2 tablespoons of peppercorn, 2 tablespoons of toasted sesame seeds, 2 teaspoons of oregano, cumin seeds, and thyme until pulverized.

Blend the chiles in batches, adding 20 garlic cloves, 2 1/2 inches of ginger root, 3/4 cup of white vinegar, and enough reserved broth to cover the chiles. Blend until smooth.

Pour the blended chile sauce into the pot with the meat, using additional broth to rinse the blender if necessary.

Mix the sauce with the meat and taste the broth, adding more salt if desired.

Cover the pot and continue cooking for another 2 hours until the meat is tender.

After 2 hours, remove the top layer of fat from the consome and discard any leftover garlic, bay leaves, and onion.

Serve the birria with lime juice, chopped onion, and cilantro, optionally with rice or in tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary