Beef Birria -- Madness Kingdom

Method

Step 1

Place the guajillo, ancho, and arbol chiles in a saucepan with the tomatoes and half onion. Cover with water and boil over medium heat for 10 minutes, until the chiles are soft and the tomato skins loosen.

Step 2

Scoop the chiles, tomatoes, and onion into a blender. Add the garlic, vinegar, cumin, oregano, and 1 cup of the cooking water. Blend until completely smooth.

Step 3

Set a fine mesh strainer over a bowl and pour the blended sauce through it, pressing with a spoon. Discard the bits left behind; this makes the broth silky.

Step 4

Pat the beef chunks dry and season them all over with the 2 teaspoons salt.

Step 5

Heat a large heavy pot or Dutch oven over medium-high heat with 1 tablespoon oil. Sear the beef in batches, about 3 minutes per side, until browned. Browning builds deep flavor, so do not skip it.

Step 6

Return all the beef to the pot. Pour in the strained chili sauce, the water or broth, bay leaves, and the cinnamon stick.

Step 7

Bring to a boil, then lower the heat until the liquid barely bubbles. Cover with the lid slightly ajar.

Step 8

Simmer gently for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender and pulls apart easily.

Step 9

Remove and discard the bay leaves and cinnamon stick. Lift out the beef, shred it with two forks, then return it to the pot. Taste the broth (consomme) and add salt as needed.

Step 10

To serve as a stew, ladle beef and broth into bowls and top with chopped onion and cilantro.

Step 11

To make quesabirria tacos, dip a tortilla into the top layer of orange fat on the broth, then lay it in a hot skillet, fill with shredded beef, fold, and fry 2 minutes per side until crisp.

Step 12

Serve the tacos with a small bowl of warm consomme for dipping, topped with onion and cilantro.

Tips from the test kitchen

Skim some of the red fat off the top to dip tortillas for the crispiest tacos.
The stew tastes even better made a day ahead and reheated.

Beef Birria