Birria

Ingredients

5 lbs chuck roast (or lamb)

2 white onions (halved)

17 garlic cloves

6 bay leaves

12 New Mexico chiles (stems & seeds removed)

10 Guajillo chiles (stems & seeds removed)

2 Pasilla chiles (stems & seeds removed)

5 Chile de Árbol (optional, for heat)

5 whole cloves

1-inch piece fresh ginger (peeled)

1-inch cinnamon stick

2 tsp sesame seeds (toasted)

½ tsp whole black pepper

2 tsp oregano

2 tsp whole cumin

2 tsp thyme

¼ cup white vinegar

Salt (to taste)

4 Roma tomatoes (boiled & blended)

Corn tortillas

Oaxaca cheese (or mozzarella)

Chopped white onion

Chopped cilantro

Lime wedges

Olive oil (for frying)

Water (enough to cover meat)

Directions

Cook the Meat:

Cut meat into large chunks and place in a large pot with onion, 7 garlic cloves, 2 bay leaves, and salt.

Cover with water, bring to a boil, then simmer for 2 hours until meat is tender. Skim off any foam.

Prepare the Chili Sauce:

Remove stems/seeds from chiles and boil 20–30 minutes until soft.

Toast sesame seeds until golden.

Blend chiles with sesame seeds, vinegar, remaining 7 garlic cloves, ginger, cinnamon, cloves, black pepper, oregano, cumin, thyme, 4 bay leaves, 2 cups beef broth from pot, and salt. Strain if needed.

Combine Meat & Sauce:

Remove onion and garlic from the pot.

Add blended chili sauce and simmer 20 minutes.

Remove meat, shred, and return to pot.

Make the Consomé:

Boil tomatoes until skins split. Blend with a pinch of salt until smooth.

Strain and add to the remaining broth. Simmer until combined.

Make Quesabirria Tacos:

Heat skillet with a little olive oil.

Dip tortillas in reserved broth and toast until lightly crisp.

Add cheese and shredded meat, fold, and cook until golden and cheese melts.

Serve topped with onion, cilantro, and lime, with consomé on the side for dipping.

Notes

https://m.youtube.com/watch?v=T-93hC2w-Xo&feature=youtu.be