Beef Birria

Ingredients

• 1.2 kg beef chuck roast, bone-in or boneless, Cut into 4-5 large pieces for braising
• 6 dried guajillo chillies, Stems and seeds removed
• 3 dried ancho chillies, Stems and seeds removed
• 2 dried chipotle chillies, Stems and seeds removed; adds smoky heat
• 400 g tomatoes, whole canned, Choose additive-free, no added salt variety
• 1 large white onion, Half roughly chopped for braise, half finely diced for serving
• 6 garlic cloves, Peeled
• 2 tablespoons extra virgin olive oil, For searing and toasting
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano, Mexican, Use Mexican oregano if available; Mediterranean works as substitute
• 2 tablespoons apple cider vinegar, Additive-free, unfiltered preferred
• 1 litre beef stock, additive-free, Homemade or additive-free packaged beef stock
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon black peppercorns, whole
• 2 teaspoons salt, fine, Adjust to taste
• 0.5 teaspoon black pepper, ground
• 3 limes, Cut into wedges for serving
• 1 bunch cilantro, fresh, Roughly chopped for serving

Method

1. Toast dried guajillo, ancho, and chipotle chillies in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Transfer to a bowl, cover with boiling water, and soak for 20 minutes until softened. Drain, reserving 250 ml of soaking liquid.
2. Blend soaked chillies with canned tomatoes, half the onion, garlic, cumin, oregano, apple cider vinegar, peppercorns, and 250 ml reserved soaking liquid until completely smooth.
3. Season beef pieces with salt and ground pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over high heat and sear beef in batches for 3-4 minutes per side until deeply browned. Remove and set aside.
4. Pour the blended chilli sauce into the same pot over medium heat and cook, stirring frequently, for 5 minutes until it darkens slightly and smells fragrant.
5. Return beef to the pot and add beef stock, bay leaves, and cinnamon stick. Bring to a boil, then reduce to a low simmer. Cover and cook for 2.5 to 3 hours until the beef is completely tender and falling apart.
6. Remove beef from the broth. Discard bay leaves and cinnamon stick. Shred beef using two forks, discarding any large fat or bone pieces. Taste broth and adjust salt as needed.
7. Ladle consomé broth into bowls, top with shredded beef, finely diced raw onion, and fresh cilantro. Serve with lime wedges for squeezing.

Batch cooking tip

• This recipe doubles well; use a large stockpot and extend simmering time by 20-30 minutes. The consomé and shredded beef store separately in the fridge for up to 4 days and the flavour deepens overnight. Freeze in portioned containers for up to 3 months.