Birria de Res with Consomé

Ingredients:

3 lbs beef chuck roast or short ribs

2 dried guajillo chiles

2 dried ancho chiles

1 dried pasilla chile

1 medium onion, quartered

6 cloves garlic, peeled

2 roma tomatoes

1 cinnamon stick

4 whole cloves

1 teaspoon ground cumin

1 teaspoon ground thyme

2 bay leaves

4 cups beef broth

2 tablespoons vinegar

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

1 small onion, diced (for garnish)

Corn tortillas (for serving)

Directions:

Prepare the Chiles: Start by removing the stems and seeds from the dried chiles. In a large pot, bring water to a boil and add the chiles. Let them soften for about 5-7 minutes. Once soft, blend the chiles with the tomatoes, garlic, and onion until smooth.

Slow-Cook the Meat: Season the beef with salt, pepper, cumin, thyme, cinnamon stick, and cloves. Add the beef to a large slow cooker. Pour in the blended chile sauce, beef broth, and vinegar. Add the bay leaves. Cook on low for 6-8 hours until the meat is tender and shreddable.

Shred the Meat: Once the beef is cooked and tender, remove it from the slow cooker and shred it with two forks. Discard any bones if using short ribs.

Prepare the Consomé: Pour the cooking liquid from the slow cooker into a separate pot and bring it to a simmer for 10-15 minutes to concentrate the flavor. Taste and adjust seasoning if necessary.

Serve: To serve, heat corn tortillas and dip them in the consomé. Fill with the shredded beef and top with fresh cilantro and diced onions. Serve with a bowl of consomé on the side for dipping.

Enjoy your Birria de Res with Consomé! 🌮🔥