Come preparare

Pat the beef dry and season it evenly with 12 g of the salt. Let it stand at room temperature for 20 minutes while preparing the chiles.

Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 30 to 45 seconds per side until pliable and fragrant, taking them off the heat before they darken or smoke.

Transfer the toasted chiles to a bowl, cover with boiling water, and soak for 20 minutes until fully softened. Drain, reserving 120 ml of the soaking liquid.

Blend the softened chiles with the chipotle, onion, garlic, 30 ml vinegar, cumin, oregano, cinnamon, and 120 ml reserved soaking liquid until completely smooth, about 2 minutes. Strain for an exceptionally silky consommé.

Heat a large Dutch oven over medium-high heat. Sear the beef in batches for 2 to 3 minutes per side, until deeply browned; avoid crowding so the meat develops a dark crust.

Return all the beef to the pot and pour in the strained adobo, beef stock, bay leaves, remaining 30 ml vinegar, remaining 6 g salt, and 1/2 tsp cinnamon. Bring just to a boil, scraping up the browned bits.

Cover the pot, reduce the heat to low, and simmer gently for 3 to 3 1/2 hours. Turn the meat once or twice; it is ready when a fork slides in easily and the short-rib meat pulls from the bone. The thickest pieces should reach at least 93°C for tender braising.

Immagine generata dall'IA

Remove the bay leaves and bones. Skim excess fat from the surface, then shred the beef into large bite-size pieces and return it to the consommé. Taste and adjust salt; serve hot with onion, cilantro, lime, and tortillas.

Birria served with consommé and fresh garnishes

Immagine generata dall'IA

Perché questa ricetta funziona

Toasting the chiles develops their fruit and spice, while a long, gentle simmer extracts gelatin from the beef and turns the blended adobo into a glossy, intensely flavored consommé.

Conservazione e riscaldamento

Come conservarla

Cool the birria within two hours, refrigerate it in a covered container for up to 4 days, or freeze the meat and consommé separately for up to 3 months.

Come riscaldarla

Reheat the beef and consommé separately or together in a covered saucepan over medium-low heat until steaming throughout, reaching at least 74°C if reheating from frozen.