Recipes Nugget Market Signature Recipes
Birria de Res
- Prep time
- 15 minutes, plus 20 minutes soaking PT15M
- Cook time
- 3½–4½ hours PT3½–4½H
- Yield
- 8 servings
- Difficulty
This beef-based birria features a rich and hearty broth that boasts layers of fantastic flavor thanks to a trio of toasted dried chilies.
Ingredients
- 5 dried guajillo chilies, deseeded
- 3 dried ancho chilies, deseeded
- 2 dried pasilla chilies, deseeded
- 3 Roma tomatoes
- ½ white onion, cut into wedges, plus more diced, for garnish
- 6 cloves garlic, unpeeled
- 1 teaspoon ground cumin
- ½ teaspoon dried Mexican oregano
- 2 tablespoons apple cider viegar
- 3 pounds beef brisket or chuck, cut into 3-inch pieces
- 2 teaspoons kosher salt, plus more to taste
- 2 tablespoons neutral vegetable oil
- 4 cups beef broth
- 1 cinnamon stick
- Chopped cilantro plus whole sprigs, for garnish
- Lime wedges, for garnish
Preparation
Toast chiles in a dry comal or cast iron pan over medium heat, pressing them flat for 10 seconds per side, until they blister. Transfer chilies to a heatproof bowl, cover with just-boiled water and let soak for 20 minutes.
In the same pan over high heat, char tomatoes, onion, and garlic for 8–12 minutes, until blackened in spots. Peel garlic when cool enough to handle.
Drain chilies, then place in a blender with charred vegetables, cumin, oregano, vinegar, and 1 cup soaking liquid. Blend until smooth, then strain to make the adobo.
Season beef with 2 teaspoons salt. Heat oil in a heavy Dutch oven over medium-high heat, then sear meat in batches for 2–3 minutes per side, until browned all over.
Return all meat to the pot, then pour adobo over the beef and add the broth and cinnamon stick. Bring to a boil, then reduce heat, cover, and keep at a very low simmer for 3–4 hours, until meat falls apart.
Shred meat. Remove the cinnamon stick and strain the braising liquid. Skim off any fat then salt to taste.
Serve in bowls garnished with onion, cilantro, and lime wedges, or in tacos with broth on the side for dipping.