Beef Birria (Birria de Res)

Ingredients

• 120 guajillo chili(100g)
• 24 pasilla chili(40g)
• 320 liter water(20000g)
• 410 kg beef (shank, rib, brisket, cheek, neck, or combination)(10000g)
• 52 head garlic(100g)
• 61 large onion(200g)
• 714 roma tomato(1400g)
• 82 tablespoon black pepper (fine)(14g)
• 91 teaspoon cumin(2g)
• 102 tablespoon oregano(6g)
• 111 teaspoon black pepper (coarse)(2g)
• 122 tablespoon white vinegar(30g)
• 134 tablespoon salt(72g)
• 141 bunch spring onion (small, with greens)(100g)
• 154 bell pepper(600g)
• 161 bunch cilantro(50g)
• 174 lime(240g)
• 1850 corn tortilla(1500g)
• 19500 g cheese (for quesabirria)(500g)
• 20500 g salsa (red or green)(500g)

Instructions

1. 1Toast the guajillo and pasilla chilis in a dry pan until fragrant and slightly darkened, being careful not to burn them.
2. 2Place the toasted chilis in hot water to soak and soften.
3. 3In a large pot, bring 20 liters of water to a boil.
4. 4In a skillet, sauté the garlic heads (separated into cloves, unpeeled) and the large onion (quartered) until golden and fragrant.
5. 5Add the sautéed garlic and onion to the soaking chilis.
6. 6Sauté the roma tomatoes until well cooked and slightly caramelized.
7. 7Add the cooked tomatoes, black pepper (fine and coarse), cumin, oregano, and white vinegar to the chili mixture.
8. 8Blend the chili, tomato, and spice mixture with some of the soaking water until smooth.
9. 9Add salt to taste to the blended mixture.
10. 10Add the beef pieces (shank, rib, brisket, cheek, neck, or combination) to the boiling water.
11. 11Pour the blended chili mixture into the pot with the beef and water. Stir well to combine.
12. 12Cover the pot tightly with aluminum foil or a lid and simmer over low heat for 4 to 5 hours, until the beef is very tender.
13. 13After 3 to 4 hours of cooking, add a bunch of small spring onions (with greens) and the bell peppers (whole or halved) to the pot. Continue cooking for another hour.
14. 14Taste and adjust salt as needed.
15. 15Once the beef is tender, remove from the broth and chop or shred as desired.
16. 16Serve the birria as a stew with broth, garnished with chopped onion, cilantro, salsa, and lime, or use the meat to make tacos or quesabirria.
17. 17For quesabirria: Dip corn tortillas in the birria fat, place on a hot griddle, add cheese and birria meat, fold and cook until the cheese melts. Serve with broth, onion, cilantro, salsa, and lime.