Birria de Res
Beef stewed for hours in a dried chilli adobo, served with its consommé for dipping.
Prep
25 min
Cook
180 min
Total
205 min
Serves
6
Per serving
700 kcal
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Recipe review
- Recipe reviewed by our team
- Ingredients checked
- Nutrition calculated from ingredients
Instructions
Step 1: Toast the dried guajillo chillies and dried ancho chillies briefly, then soak them in hot water until soft.
Step 2: Blend them with the tomato, garlic, one white onion, the cloves, cumin seeds, oregano, vinegar and salt.
Step 3: Brown the diced beef in the vegetable oil in batches.
Step 4: Add the adobo, the remaining onion, the cinnamon stick and the beef stock.
Step 5: Cover and braise very gently until the beef shreds with a fork.
Step 6: Shred the meat, skim the consommé and serve with warmed corn tortillas and fresh coriander.
Ingredients
Quantities update automatically for 6 servings.
- 1 ½ kgDiced beef
- 6 wholeDried guajillo chillies — stemmed
- 3 wholeDried ancho chillies — stemmed
- 4 wholeTomato
- 2 wholeWhite onion — quartered
- 6 clovesGarlic
- 1 stickCinnamon stick
- 4 wholeCloves
- 1 tspCumin seeds
- 1 tbspOregano
- 3 tbspVinegar
- 1 ½ litreBeef stock
- 2 tbspVegetable oil
- 2 ½ tspSalt
- 12 wholeCorn tortillas
- 20 gFresh coriander — chopped
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 700 kcal
- Protein
- 52 g
- Carbohydrates
- 25 g
- Fat
- 35 g
- Saturated fat
- 1.2 g
- Fibre
- 7.1 g
- Sugar
- 5.6 g
- Sodium
- 1590 mg
These figures are estimates for general information only and are not medical or dietary advice.