Beef Birria

Deeply savory chile-braised beef with a built-in consommé for dipping. Freeze the meat and its broth together and you've got quesabirria on demand.

Ingredients

• 3–4 lb beef chuck (or a mix with short rib)
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 chipotles in adobo
• 1 onion, quartered
• 5 garlic cloves
• 2 tbsp cider vinegar
• 1 tsp cumin, 1 tsp oregano, 1 tsp smoked paprika
• 1 cinnamon stick, 2 bay leaves
• 3 cups beef broth
• Salt

Instructions

1. Toast the dried chiles in a dry pan until fragrant, then soak in hot water 10 minutes to soften.
2. Blend the softened chiles with the chipotles, onion, garlic, vinegar, cumin, oregano, paprika, and 1 cup of the broth into a smooth adobo.
3. Place the beef in the slow cooker with the cinnamon stick and bay leaves. Pour the adobo and remaining broth over.
4. Cook on low 8 hours until fork-tender. Shred the beef; discard the cinnamon and bay leaves. Skim fat from the consommé.

Make-Ahead & Storage

Freeze the shredded beef with its consommé up to 3 months; vacuum-seals well. Reheat from the bag and use the broth for dipping tacos.

Notes

For quesabirria, dip corn tortillas in the fat on top of the consommé, fill with beef and cheese, and crisp on a griddle. No cilantro, per the household rules.