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Beef Birria de Res Consome & Birria Chile Oil

Pure flavor and comfort, right in your own home.
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Course Main Course
Cuisine Mexican

Ingredients
  

Birria de res Beef y Consome

  • 20 C Water
  • 2 Lb Soup Bones (I used Oxtails)
  • 5 lb Chuck Roast
  • 1 Large Onion, Papery Skin removed and cut in half
  • 1 Whole head of Garlic
  • 10 Bay Leaves
  • 10 Carrots, peeled, halved and separated in half.
  • 10 Guajillo Chiles
  • 3 Tbsp Granulated Chicken Bouillon. (I use Knorr brand)
  • 1 Tbsp Salt

Birria Chile Oil

  • 4 Guajillo Chiles, plus 1-2 for infusing
  • 2 Bay leaves
  • 1/2 Tbsp Oregano
  • 1/2 Tbsp Granulated Chicken Bouillon
  • 1/2 tsp black pepper
  • 1/4 tsp ground cloves
  • 1/2 tsp garlic powder
  • 1 C Canola Oil

For Toppings

  • Diced Onion
  • Chopped Cilantro
  • Red Cabbage, shredded

Instructions
 

Birria de res Beef y Consome

  • Put half of your carrots, Molcajete stone and beef bones in first.
  • hen you will put in your chuck roast followed by 20 cups or so of water. (you want it to cover your meat.)
  • Put in your onion, Garlic, Bay Leaves, Chiles, Bouillon, and salt. Bring up to a boil for about 15 minutes and then using a skimming spoon, scoop all the impurities to give it a clearer broth.
  • Once you scoop out the impurities, let it cook uncovered on a boil for one hour. If you haven't made your oil already, do so now.
  • After one hour has fone by, take your chiles out and put in blender. Blend until pureed, and add into pot. Ladles broth from stock pot into the blender to rinse out the remaining chile puree, leaving nothing behind. If you want to add more broth and water, do so now. Also add in more bouillon if you add more water to taste. Add your remaining carrots, now cover and cook another 2.5-3 hours
  • For soup, take tongs to tear some meat (it wont be hard to do at this point, it should be very tender.) and put in bowl, followed by your carrots if you wish and broth. Add in your onion, cilantro and cabbage to top it with.
  • Chop up the rest of your meat for quesadillas, tacos, and such. This makes a lot so you can make it for a big group or use leftovers throughout the week!

Birria Chile Oil

  • Grind in a spice grinder, 4 guajillo chiles, 2 bay leaves, oregano, chicken bouillon, peppercorns or black pepper, clove, garlic powder, and sugar. Put in a large measuring cup and set aisde.
  • Heat your oil until it bubbles if you put a wooden spoon or chop stick to the bottom of the pan. Add your chile and stir for a bit, until they turn a darker red, but do not burn. Take out with slotted spoon and put in bowl to set aside. Do not discard them.
  • Now into the measuring cup with your spices, CONSTATLY stirring in the cup, while you pour in the oil, a little at a time but never stop stirring. Be careful because it will still be hot and sizzle some. If you want to you can add red food coloring if you need a deeper red, but I haven't had to do this, the color is usually fine on its own.
  • This is better made night prior to using, if you can help it. Store in Jar until then, once oil is cooled off.