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Birria de Res
Birria de Res

Birria de Res
Birria de Res
Source
Ingredients:
1
Servings
  • 4
    lb
     beef chuck roast
  • 480
    ml
     beef broth
  • 1
    item
     onion, diced
  • 4
    clove
     garlic, minced
  • 2
    item
     jalapenos, diced
  • 1
    tsp
     ground cumin
  • 1
    tsp
     dried oregano
  • 1
    tsp
     ground cinnamon
  • 0.5
    tsp
     ground cloves
  • 120
    ml
     apple cider vinegar
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     corn tortillas
  • 1
    item
     queso fresco, for serving
  • 1
    item
     cilantro, for serving
  • 1
    item
     lime wedges, for serving
Birria de Res
Instructions:
  1. In a large pot or Dutch oven, combine the beef broth, onion, garlic, jalapenos, cumin, oregano, cinnamon, cloves, and apple cider vinegar. Season the beef chuck roast with salt and pepper, and place it in the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the beef is tender.
  2. Remove the beef from the pot and shred it using two forks.
  3. Heat a griddle or skillet over medium heat. Dip the corn tortillas in the beef broth mixture and then place them on the griddle. Cook for about 30 seconds on each side, or until they are slightly crispy.
  4. Place the shredded beef on the tortilla, and top with queso fresco, cilantro, and a squeeze of lime juice.
  5. Fold the tortilla in half, and enjoy!
  • 4
    lb
     beef chuck roast
  • 480
    ml
     beef broth
  • 1
    item
     onion, diced
  • 4
    clove
     garlic, minced
  • 2
    item
     jalapenos, diced
  • 1
    tsp
     ground cumin
  • 1
    tsp
     dried oregano
  • 1
    tsp
     ground cinnamon
  • 0.5
    tsp
     ground cloves
  • 120
    ml
     apple cider vinegar
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     corn tortillas
  • 1
    item
     queso fresco, for serving
  • 1
    item
     cilantro, for serving
  • 1
    item
     lime wedges, for serving
1
Servings
0

In a large pot or Dutch oven, combine the beef broth, onion, garlic, jalapenos, cumin, oregano, cinnamon, cloves, and apple cider vinegar. Season the beef chuck roast with salt and pepper, and place it in the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the beef is tender.

Remove the beef from the pot and shred it using two forks.

Heat a griddle or skillet over medium heat. Dip the corn tortillas in the beef broth mixture and then place them on the griddle. Cook for about 30 seconds on each side, or until they are slightly crispy.

Place the shredded beef on the tortilla, and top with queso fresco, cilantro, and a squeeze of lime juice.

Fold the tortilla in half, and enjoy!

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