Quesabirria

Author: Isabel Orozco-Moore

Tag @isabeleats

Ingredients 

▢4 to 5 pounds chuck roast, cut into large 4-inch chunks

▢½ tablespoon kosher salt

▢½ tablespoon black pepper

▢1 ½ tablespoon olive oil

▢12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)

▢5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)

▢5 árbol chiles, rinsed and stemmed (about 0.1 oz)

▢2 large Roma tomatoes

▢½ medium yellow onion

▢1 4-inch Mexican cinnamon stick*

▢3 bay leaves

▢½ teaspoon whole black peppercorns

▢water, as needed

▢2 cups beef broth

▢¼ cup distilled white vinegar

▢5 cloves garlic

▢1 teaspoon ground cumin

▢1 teaspoon dried Mexican oregano*

▢½ teaspoon ground cloves

Generously season the meat with salt and pepper on all sides, and heat the olive oil in a large pot or Dutch oven over medium-high heat.

Working in 2 batches, add the meat and sear on all sides until browned. Remove the pot from the heat, add the seared meat back into the pot, and set aside.

While the meat is searing, add the guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot. Cover completely with water and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 10 minutes.

Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender.

Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, and cloves. Blend on high for a few minutes until completely smooth. (You may have to do this in 2 batches if your blender isn’t big enough.)

Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind.

Stir the meat and chile sauce together to combine and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 3 to 3 ½ hours until the meat is fall-apart tender.

Transfer the meat to a large bowl and shred it with 2 forks. Add the meat back into the consomé and serve as a stew in bowls with diced onion and chopped cilantro or as tacos in corn tortillas with shredded Oaxaca cheese, cilantro, and diced onions.