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Birria de Res

Birria, the regional stew from Mexico, saw a meteoric rise in popularity recently, as a soupy style made with beef, popularized by birria vendors in Tijuana. Preparing the adobo takes time, as does browning the meat, but it’s worth it for the deep flavors in the final dish. The best way to serve birria is immediately and simply, in a bowl, with some warm corn tortillas.
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Ingredients
  

  • 2 poblano chilis
  • 5 guajillo chilis, seeded, stemmed and halved lengthwise
  • 5-pounds bone-in beef shoulder, cut into large pieces
  • 1 tbsp. fine sea salt
  • ¼ cup neutral oil, such as canola or grapeseed
  • 1 medium white onion, finely chopped
  • 1 28-ounce can crushed tomatoes
  • ¼ cup, plus 2 tbsp. distilled white vinegar
  • 6 garlic cloves, peeled
  • 2 tbsp. fresh ginger, finely grated
  • 2 tsp. dried Mexican oregano
  • 2 tsp. white sesame seeds, toasted
  • ½ tsp. ground cumin
  • 4 cloves Fresh black pepper
  • 1 cinnamon stick
  • 2 fresh or dried bay leaves
  • ½ cup fresh cilantro, chopped
  • 2 limes, quartered 
  • Corn tortillas, warmed

Instructions
 

  • Pre-heat the oven to 325°F.

To prepare the chilies:

  • Use tongs to place the poblano chilis directly over the open flame of a gas burner set to high.
  • Cook the poblanos until totally charred all over, turning as needed; about 2 minutes per side.
  • Transfer to a small bowl and cover with plastic wrap so the poblanos can steam.
  • After 10 minutes, use your fingers to pull the blackened skins away from the poblanos and remove the stems and seeds.
  • Roughly chop the poblanos and set aside.
  • While the poblano chilis steam, place a large skillet over medium heat.
  • Work in batches to cook the guajillo chilis evenly in one layer; flatten the chili halves on the hot skillet and toast them for about 15 seconds; turning once.
  • Put the chilis in a bowl and add 2 cups hot water to help soften them; set aside.

To prepare the meat:

  • Season the meat all over with the salt.
  • In a large and oven-proof pot, over medium-high heat the oil .
  • Working in batches, sear the meat on all sides until well browned; 2 to 3 minutes per side; transfer the browned meat to a large bowl as you work.
  • After you’ve seared all the meat, add the onion to the pot and cook, stirring occasionally, until golden; about 5 minutes.
  • Return all the meat to the pot.
  • Meanwhile, add the tomatoes, vinegar, garlic, ginger, oregano, sesame seeds, cumin, cloves and a few grinds of black pepper to a blender, along with the chopped poblanos, toasted guajilloes and the chili soaking liquid.
  • Purée until smooth, scraping down the edges of the blender as needed.
  • Pour the blended mixture into the pot with the meat.
  • Add the cinnamon stick and bay leaves, along with about 4 to 6 cups of water, enough to amply cover the meat.
  • Cover, place in the oven and cook until the meat is fork-tender; about 2 hours.
  • Divide among bowls and sprinkle with cilantro.
  • Serve with lime wedges, for squeezing on top, and a side of warm tortillas.

Notes

Guajillo (pronounced gwa-HEE-yo) peppers substitutes:  chili peppers, cascabel peppers or Pasilla peppers.
A good way to toast chilies, without dirtying dishes or worrying about burning them, is to put them on a paper towel and just microwave them for fifteen to twenty seconds. A word of caution - if you are roasting spicy chilies, resist any urge to deeply inhale as you open the microwave.