Traditional Mexican Beef Birria
shared by Nibblore Español
This beef birria combines bone-in shank and chuck in a deeply flavored broth made with dried chiles, toasted spices, and tomatoes. Slow cooking makes the meat fall-apart tender while concentrating the adobo without making it overwhelmingly hot. Serve it for a family lunch or dinner with plenty of consommé, chopped onion, cilantro, lime, and warm corn tortillas. • Toast the chiles only until pliable and fragrant; burnt chiles will make the consommé bitter. • For easier fat removal, make the birria a day ahead, refrigerate it, and lift off the solidified layer before reheating. • Keep the pot at a very gentle simmer; vigorous boiling can tighten the meat fibers before the collagen has time to turn into gelatin. • Replace the beef chuck with the same weight of brisket or another well-marbled stewing cut. • If ancho chiles are unavailable, use mulato chiles for a darker, slightly less sweet flavor. • For a milder birria, omit the chiles de árbol without changing the other chiles. • Replace the apple cider vinegar with the same amount of mild white vinegar. Refrigerate the meat in its consommé in an airtight container for up to 4 days. It can also be frozen for up to 3 months; thaw overnight in the refrigerator. Reheat, covered, over medium-low heat until gently simmering and the meat reaches 74°C, adding a little water if the broth has thickened.
- Total time
- 260 min
- Servings
- 8
- Difficulty
- Intermediate
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Save recipeIngredients
- 1.2 kgbeef shank, bone-in and cut into large pieces
- 800 gbeef chuck, cut into 6 cm cubes
- 18 gfine salt, divided
- 6dried guajillo chiles, stemmed and seeded
- 3dried ancho chiles, stemmed and seeded
- 2dried chiles de árbol, stemmed
- 4 mediumtomatoes, halved
- 1 largewhite onion, quartered
- 8 clovegarlic, peeled
- 30 mlapple cider vinegar
- 1 tspcumin seeds
- 1 tspblack peppercorns
- 5whole cloves
- 1 tspcoriander seeds
- 1 tspdried Mexican oregano
- ½ tspground cinnamon
- 3bay leaves
- 1 ½ lwater, plus more for soaking the chiles
- 1 smallwhite onion, finely chopped for serving
- 20 gfresh cilantro, chopped for serving
- 3limes, cut into wedges for serving
- 16corn tortillas, warmed for serving
Instructions
- 1Season the beef shank and chuck all over with 12 g of the salt. Let the meat rest while you prepare the adobo, about 20 minutes.
- 2Heat a comal, griddle, or cast-iron skillet over medium heat. Toast the guajillo, ancho, and árbol chiles in batches for 10–15 seconds per side, pressing them down gently. Remove them as soon as they smell fragrant, without letting them blacken. Cover with freshly boiled water and soak for 20 minutes, then drain and discard the soaking water.
- 3On the same comal or skillet, roast the tomatoes, onion quarters, and garlic over medium-high heat for 10–12 minutes, turning occasionally, until charred in spots and the tomatoes begin to soften. Remove the garlic after 5–6 minutes so it does not burn.
- 4Toast the cumin seeds, peppercorns, cloves, and coriander seeds in a dry skillet over medium-low heat for 60–90 seconds, stirring constantly. Grind the spices to a fine powder with a mortar and pestle or spice grinder.
- 5Blend the drained chiles, tomatoes, onion, garlic, ground spices, oregano, cinnamon, vinegar, remaining 6 g salt, and 500 ml of the water for 2 minutes, until completely smooth. Strain the adobo through a fine-mesh sieve into a heavy 6–7 litre pot, pressing the solids with a spoon.
- 6Add the meat, bay leaves, and remaining 1 litre water to the pot. The liquid should almost cover the meat; add up to 250 ml more water if necessary. Bring to a gentle boil over medium-high heat and spoon off any foam that rises during the first 10 minutes.
- 7Reduce the heat to low, cover with the lid slightly ajar, and cook for 3 hours at the gentlest simmer. Turn the meat every hour. It is ready when it pulls apart easily with a fork and the shank nearly slips off the bone; if it still resists, cook for another 20–30 minutes.
- 8Transfer the meat to a tray and let it rest for 10 minutes. Remove the bones, large pieces of cartilage, and excess fat, then shred the meat into medium-sized pieces. Meanwhile, discard the bay leaves and spoon some of the fat from the consommé, leaving about 3 tablespoons for flavor.
- 9Return the meat to the pot and warm it in the consommé over low heat for 5 minutes. Taste and adjust the salt; if the broth is too concentrated, add hot water in 60 ml increments until balanced.
- 10Divide the meat and plenty of consommé among 8 warmed bowls. Top with the chopped onion and cilantro, then serve immediately with the lime wedges and warm tortillas.