Birria de Res with Consomme

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 220 min · Beef · high-protein

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Ingredients

• 3/4 lb beef chuck roast, cut in 3-inch pieces
• 1/4 lb bone-in beef short ribs
• 2 guajillo chiles, stemmed and seeded
• 1 ancho chiles, stemmed and seeded
• 1 chiles de arbol
• 1 large white onion
• 2 garlic cloves
• 1 roma tomatoes
• 3/4 tbsp cider vinegar
• 1/4 tbsp Mexican oregano
• 1/2 tsp ground cumin
• 1 cinnamon stick
• 1 bay leaves
• 1 cup beef stock
• 4 corn tortillas

Method (tap to check — screen stays awake)

1. Toast the guajillo, ancho and arbol chiles in a dry pan over medium 30 seconds a side until they smell nutty — pull them the moment they darken, as a scorched chile turns the whole pot bitter. Cover with boiling water and soak 20 minutes.
2. Season the beef generously with salt and sear in a Dutch oven over high heat, in two batches, about 4 minutes a side until well browned. Set aside.
3. Blend the drained chiles with the tomatoes, half the onion, the garlic, vinegar, oregano and cumin plus 1 cup of the stock until completely smooth, then strain through a sieve into the pot, pressing the solids.
4. Return the beef, add the remaining stock, the cinnamon stick, bay leaves and 2 tsp salt. Bring to a bare simmer, cover, and cook at 300F in the oven for 3 hours, until the beef pulls apart under a fork.
5. Lift the meat out and shred it, discarding bones, cinnamon and bay. Skim the bright red fat from the surface of the broth into a small bowl — that fat is what makes a quesabirria crisp.
6. Serve the shredded beef in tortillas with a cup of the consomme alongside for dipping, or dip each tortilla in the reserved fat and griddle it 2 minutes a side with cheese and beef inside.
7. Cool and portion the meat and broth separately for the fridge or freezer.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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