Birria de Res

also called birria · birria tacos · taco de birria · quesabirria · red taco

Also written for Instant Pot (4 to wash), Slow Cooker (5 to wash).

The table

Preheat the oven to 325°F (160°C)
6(stemmed and seeded)dried guajillo chilestoast in a dry skilletblendstrain through a fine-mesh sievepour overbraise 325°F 3 to 4 hr
3(stemmed and seeded)dried ancho chiles
1 large(quartered)white onion
5 clovesgarlic
3 Tbscider vinegar
1 tspground cumin
1 tspMexican oregano
1cinnamon stick
4whole cloves
2bay leaves
1 tspblack peppercorns
4 cups(950 mL; hot)water
3 lb(1.4 kg; cut in 3-in pieces)beef chuckseason in a Dutch oven
1 lb(450 g)beef short ribs
1 Tbskosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.20 things to get out.

Pans and tools

Before anything else

2toast in a dry skillet

3blend

goes in with what step 2 made

5season in a Dutch oven

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 hr5 of 6 steps give no time
Needs you
none given
If you get it wrong
Forgiving — it goes wrong at the skillet: a chile toasted to ash is bitter through the adobo and no straining takes it out
What you'll wash
Four things — the Dutch oven, the skillet for the chiles, the blender jug, the fine-mesh sieve

  1. toast in a dry skillet

    not timedfrom the start

  2. season in a Dutch oven

    not timedfrom the start

  3. blend

    not timedfrom the start

  4. strain through a fine-mesh sieve

    not timedfrom the start

  5. pour over

    not timedfrom the start

  6. braise 325°F 3 to 4 hr

    4 hrwalk away(we think)from the start

You'll need Dutch oven · fine-mesh sieve · oven · skillet

Goes with

See how it is written
>> title: Birria de Res
>> category: Stews & Braises
>> tags: beef, chiles, mexican, oven, braise
>> counters: Taquería
>> aka: birria, birria tacos, taco de birria, quesabirria, red taco
>> pairs-with: corn-tortillas, salsa-roja
>> servings: 8
>> time: 4 hr 30 min
>> slack: forgiving — it goes wrong at the skillet: a chile toasted to ash is bitter through the adobo and no straining takes it out
>> washing-up: the Dutch oven, the skillet for the chiles, the blender jug, the fine-mesh sieve

Preheat the #oven{} to 325°F (160°C).

Toast @dried guajillo chiles{6}(stemmed and seeded), @dried ancho chiles{3}(stemmed and seeded) in a dry #skillet{}.

Blend @&(~1)toasted chiles{}, @white onion{1%large}(quartered), @garlic{5%cloves}, @cider vinegar{3%Tbs}, @ground cumin{1%tsp}, @Mexican oregano{1%tsp}, @cinnamon stick{1}, @whole cloves{4}, @bay leaves{2}, @black peppercorns{1%tsp}, @water{4%cup}(950 mL; hot).

Strain @&(~1)adobo{} through a #fine-mesh sieve{}.

Season @beef chuck{3%lb}(1.4 kg; cut in 3-in pieces), @beef short ribs{1%lb}(450 g), @kosher salt{1%Tbs} in a #Dutch oven{}.

>> step: pour over
Pour @&(~2)strained adobo{} over @&(~1)seasoned beef{}.

>> step: braise 325°F 3 to 4 hr
Braise @&(~1)pot{} covered at 325°F until shreddable, ~{3-4%hr}.