Beef birria with consommé
Two things from one pot: the shredded meat, and the red broth it cooked in, which is served alongside in a cup and is the reason anyone queues for this.
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Ingredients
For the whole dish · serves 6
- Beef chuck2½ lb
- Beef short rib8½ oz
- Dried guajillo and ancho chiles1¾ oz
- Tomato8½ oz
- White onion5½ oz
- Beef stock41 fl oz
- Apple cider vinegar1½ fl oz
- Lard1¾ oz
- Cumin, oregano, clove and cinnamona teaspoon of the first two, a pinch of the rest
- Cilantro and limeto finish
- Sea saltto taste
Served with
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+4g net · 87 kcal · 12 min · together 9g net, 597 kcal
Method
6 steps · 210 minutes
- Toast the dried chiles in a dry pan for 30 seconds a side until they smell sweet, then soak them in hot stock for 20 minutes.
- Thirty seconds is the whole window. A chile taken one shade too far turns the broth bitter and nothing later fixes it.
- Blend them with the tomato, onion, vinegar and spices into a smooth paste, then push it through a strainer.
- Brown the beef hard in the lard, pour the paste over it, add the rest of the stock, and cover.
- Three hours at a bare simmer, or until the chuck falls apart under a fork. Shred it and put it back.
- Skim the red fat off the top and keep it — that is what makes the consommé worth drinking. Serve the meat with a cup of broth, cilantro and lime.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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