Birria de Res (Jalisco Beef and Chilli Stew)
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Ingredients
- 900 g braising beef, diced
- 4 dried guajillo chillies
- 2 tbsp ancho chilli paste
- 300 g tomatoes
- 1 onion
- 3 garlic cloves
- 2 bay leaves
- 1 tsp dried oregano
- 600 ml beef stock
- 8 corn tortillas
Nutrition (per serving)
- Calories
- 556 kcal
- Protein
- 52.4 g
- Carbohydrate
- 33 g
- of which sugars
- 6.2 g
- Fat
- 21.9 g
- of which saturates
- 8 g
- Fibre
- 7.4 g
- Salt
- 1.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain.
- 2
Brown the braising beef in a large pan, then set aside.
- 3
Blend the softened chillies with the ancho chilli paste, tomatoes, onion and garlic cloves until smooth.
- 4
Return the beef to the pan with the blended sauce, bay leaves, dried oregano and beef stock.
- 5
Cover and simmer for 1 hour 15 minutes until the beef is tender and shreds easily.
- 6
Warm the corn tortillas and serve the beef in bowls with its broth, with the tortillas alongside.
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