Birria is a popular Mexican dish. The traditional birria was made popular in Jalisco, Mexico and typically prepared with goat. Since many people prefer beef and goat is not easy to come by around here, beef is what I used today.
I have a similar recipe for birria on my blog, but it’s prepared with beef cheek. It’s rich and delicious ans perfect for those Sunday morning barbacoa tacos that some of us crave. https://pinaenlacocina.com/birria-style-beef-cheek-birria-de-res/
There are two ways you can serve this tasty birria recipe. Tacos and quesadillas, that’s a no brainer! But also popular is to serve the birria with plenty of consomme, either in the bowl or separately on the side with your tacos.
Most times, chile guajillo is used for this recipe, but I like to mix in different dried chiles to add a little heat. That is the wonderful thing about cooking at home, making a recipe your own. A recipe is just a guide line after all.
Beef Birria With Consomé (Birria de Res Con Consomé)
- 5 pounds beef chuck roast sliced into 5 equal parts
- 1 large white onion sliced in half
- 1 head of garlic
- 18 cups of water
- Salt to taste
- 7-8 chile guajillo or california remove stems and seeds
- 6 chile de arbol optional
- 4 large roma tomatoes
- 1 1/2 inch piece of Mexican canela
- 4 whole cloves
- 1 tsp thyme
- 1 tsp Mexican oregano
- 1/2 tsp marjoram
- 1/2 tsp cumin seeds
- 1/2 tsp peppercorns
- 2 bay leaves
- In a large pot, add the beef, 1/2 the onion, 1/2 of the head of garlic, water and salt to taste. Bring up to a boil at medium heat. Skim off the top as needed.Reduce, cover and continue cooking until the meat is tender(about 2 hours).
- In a separate pot, add the dried chiles, remaining onion, 4-6 cloves of remaining garlic and roma tomatoes, Cover with water and bring to a boil at medium heat. Reduce heat and continue cooking for 10-12 minutes.
- To the pot with tomatoes, add the canela, cloves, thyme, oregano, marjoram, cumin seeds and peppercorns. Let sit for 10 minutes.
- After 10 minutes, using a wire mesh strainer, strain out the liquid from pot with tomatoes, reserving 1/2 of the cooking water. Transfer all the ingredients to the blender, including 1/2 of the water that you reserved from pot. Add two cups of the beef broth from the other pot to the blender. Cover tightly and blend on high until smooth.
- Remove the onion and garlic from the pot with beef and discard. Using a fine wire strainer, strain the sauce from blender directly into the pot with beef. Add the bay leaves. Cook partially covered for 1 1/2 to 2 more hours or until the beef shreds apart easily. Taste for salt along the way.
- You can serve the birria two ways. Serve in bowls with plenty of consomé. Garnish with onion, cilantro, lime and spicy red salsa. Or you can prepare crispy birria tacos or quesadillas and serve the consomé on the side.
Not into using whole spices? You can use ground spices. Just wait to add them when you get ready to blend your chile sauce.
I love my vitamix blender! I don’t have to strain sauces most days when I prepare my recipes.
I did strain on this day, but had hardly any chile skins left behind.
It will seem like a lot of consomme, but believe me, you will just want to drink a big bowl of it!
It freezes well! I froze the consomme separately from the beef. Freeze in smaller portions and freeze flat , if possible.
Beef, spicy salsa, onion, cilantro and lime! Oh and a good quality corn tortilla is a must for tacos!
There’s that consomme on the side. It’s like you get a soup and tacos in one recipe.
Spicy Salsa For Birria Recipes https://pinaenlacocina.com/spicy-salsa-for-birria/