Name: Birria de res - slow-braised beef
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 4 portions
Ingredients: 0.25 kg beef forequarter; 1.5 pcs chilli peppers; 0.5 pcs tomatoes; 0.5 pcs onion; 1.25 clove garlic; 1 pc cloves; 1 pc allspice; 2 pcs whole peppercorns; 0.25 sprigs thyme; 0.25 pcs cinnamon; 0.5 pcs bay leaves; 0.25 teaspoon oregano; 0.5 tablespoon vinegar; 0.5 teaspoon salt; 0.3 l water; olive oil; 0.25 teaspoon ground caraway; 0.25 teaspoon ground coriander; 0.25 pcs lime; coriander; onion

Step by step process

Preparation

1
Remove the stems and seeds from guajillo, ancho, and pasilla chili peppers, tear them into smaller pieces, and briefly toast them in a dry pan for 30-60 seconds until fragrant. Do not burn them.
TIP:
In a dry pan, toast chili peppers and other spices for 30-60 seconds until they become fragrant. Grind them finely and use in sauces, marinades, and other recipes.
2
Transfer the toasted peppers to a bowl, cover with hot water so they are submerged, and let soak for 10-15 minutes until softened.
3
Meanwhile, blanch the tomatoes in hot water, peel them, and chop. Peel the garlic. Chop one onion finely for later serving, and leave the other whole for cooking.
TIP:
Immerse vegetables in boiling salted water for 30-60 seconds, then immediately cool them in cold water and dry. Use in marinades or in pre-cooked doughs. Blanching preserves color, flavor, and crispness.
4
In a blender, combine the soaked chili (including some of the soaking water), tomatoes, garlic, ground cumin, ground coriander, and dried oregano, and blend into a smooth paste. Add a little more soaking water as needed to help the paste blend well.

Cooking

5
In a large pot or Dutch oven, heat 2-3 tablespoons of olive oil over medium-high heat. Add the finely chopped onion and sauté for 4-6 minutes until it becomes translucent.
6
Reduce the heat to medium, stir in the chili paste, and let it sauté for 4-5 minutes to develop the aroma and slightly mellow the raw flavor.
7
Add the beef cut into larger chunks and sear for 4-6 minutes on all sides until browned (work in two batches if the pot is too full).
8
Add the whole onion, cloves, allspice, whole peppercorns, bay leaf, a sprig of thyme, and a piece of cinnamon to the pot. Pour in approximately 1,200 ml of water, add 2 tablespoons of vinegar (white or apple), and 1-1.5 teaspoons of salt.
9
Bring to a boil, then reduce the heat to the lowest setting, cover with a lid, and simmer for 2.5-3 hours until the meat is very tender and easily falls apart with a fork.
10
Strain the finished mixture through a fine sieve. Reserve the broth. Remove the whole onion and whole spices and discard them. Transfer the meat to a cutting board and shred or chop into smaller pieces.
TIP:
After straining the stock, cover and refrigerate it for 3-4 days, or freeze it for longer storage. Before using it in sauces, season to taste and reduce it as needed.
11
If you want a more intense flavor, reduce some of the broth in a pan to the desired concentration and season with salt or vinegar as needed.

Serving

12
Divide the shredded meat into bowls, ladle hot broth (consomé) over it, and sprinkle with chopped onion and chopped coriander. Serve with lime wedges.
13
Serve hot with warm corn tortillas. Briefly warm the tortillas in a dry pan or directly over the flame. Offer the broth for dipping (consomé) as a side.