Slow-Braised Beef Chile Stew — Birria de Res
Jaliscan stew of beef chuck slow-braised in a sauce of dried guajillo and ancho chiles, tomato, garlic, ginger, cumin, and bay until the meat shreds easily, served with consomme and warm corn tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast guajillo and ancho chiles in a dry pan over medium 30 seconds per side until pliable. Soak in hot water 12 minutes. Season 480g beef chuck with 1.5 tsp salt and 0.5 tsp pepper. Chop tomatoes, onion, garlic, and ginger. Blend drained chiles with tomatoes, onion, garlic, ginger, oregano, cumin, cloves, cinnamon, vinegar, 1 tsp salt, and 600ml soaking liquid until very smooth.
Sear
Heat 2 tbsp oil in a heavy lidded pan over medium-high 1 minute. Sear beef 3–4 minutes per side until deeply browned. Transfer to a plate.
Bloom
Strain blended sauce into the searing pan. Cook over medium-high 5–6 minutes until brick red and bubbling thickly.
Braise
Return beef and juices to pan. Add 6 bay leaves and 1 cup beef stock. Simmer covered over medium-low 55–60 minutes, stirring every 15 minutes, until beef is fork-tender and shreds easily with light pressure.
Skim
Shred beef on a board with two forks. Skim excess fat from braising liquid. Reserve 400ml as consomme. Mix shredded beef back into remaining sauce, stirring until evenly coated and glossy.
Char
Char 6 corn tortillas over a flame 20 seconds per side until lightly charred and warm.
Plate
Serve birria in deep bowls topped with diced onion and cilantro. Serve consomme alongside for sipping or dipping. Arrange tortillas, lime wedges, and consomme around the bowls for building tacos at table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.