Ingredients
Scale
- For the Beef:
- 3 lbs beef chuck roast, cut into 3–4 inch chunks
- 1.5 – 2 lbs bone-in beef short ribs
- 2 tablespoons avocado oil (or vegetable oil)
- Salt and freshly ground black pepper, to taste
- For the Adobo Sauce:
- 8 Guajillo chilies, stemmed and seeded
- 4 Ancho chilies, stemmed and seeded
- 3–5 Chiles de Árbol, stemmed (adjust to your spice preference)
- 1 large white onion, quartered
- 6–8 cloves garlic, peeled
- 3 Roma tomatoes, halved
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin seeds (or 1 teaspoon ground cumin)
- 1/2 teaspoon whole cloves (about 5–6 cloves)
- 1/2 teaspoon black peppercorns
- 1 (2-inch) cinnamon stick (preferably Mexican canela)
- 3 bay leaves
- 1/4 cup apple cider vinegar
- 6 cups beef broth (low sodium preferred)
- Salt to taste for the adobo and final stew
- For Serving (Optional, but Recommended):
- Corn tortillas
- Oaxaca cheese or Monterey Jack cheese, shredded (for QuesaBirria)
- Diced white onion
- Chopped fresh cilantro
- Lime wedges
- Your favorite salsa (e.g., salsa macha, salsa de árbol)
Instructions
- Prepare the Chilies:
- Wipe the dried chilies clean with a damp paper towel. Stem and seed them (wear gloves if sensitive to capsaicin).
- Toast the chilies on a dry comal or skillet over medium heat for 1-2 minutes per side, until fragrant and slightly pliable. Be careful not to burn them, or they will become bitter.
- Place the toasted chilies in a bowl and cover them with 2-3 cups of very hot (but not boiling) beef broth or water. Let them soak for 20-30 minutes until softened.
- Sear the Beef:
- Pat the beef chuck and short ribs dry with paper towels. Season generously with salt and pepper.
- Heat the avocado oil in your large Dutch oven or pot over medium-high heat.
- Sear the beef in batches, ensuring not to overcrowd the pot. Brown deeply on all sides, about 3-4 minutes per side. This develops a rich crust and flavor base. Remove the seared beef and set aside.
- Prepare Aromatics & Spices for Adobo:
- In the same pot (no need to clean, add a little more oil if dry), add the quartered onion and garlic cloves. Sauté over medium heat for 5-7 minutes, until softened and lightly charred in spots.
- Add the halved Roma tomatoes and cook for another 5-7 minutes, until they soften and their skins start to blister.
- If using whole cumin seeds, cloves, and peppercorns, you can quickly toast them in a small dry skillet for 30-60 seconds until fragrant, then add them to the pot with the onions and tomatoes. If using ground spices, you can add them now. Stir in the Mexican oregano.
- Blend the Adobo Sauce:
- Transfer the softened chilies (and their soaking liquid if you used broth, otherwise discard water and use fresh broth) to a blender.
- Add the sautéed onion, garlic, tomatoes, toasted spices (cumin, cloves, peppercorns), cinnamon stick (break it if large), bay leaves, apple cider vinegar, and about 1 cup of the remaining beef broth.
- Blend until completely smooth. This may take a few minutes. If the sauce is too thick, add a little more broth to help it blend.
- Optional step for smoother adobo: Strain the blended sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. This results in a silkier consommé.
- Marinate & Braise the Beef:
- Return the seared beef (chuck and short ribs) to the Dutch oven.
- Pour the blended adobo sauce over the meat, ensuring it’s well coated.
- Add the remaining beef broth (enough to mostly cover the meat). If you didn’t use all 6 cups, add water to ensure the meat is submerged or nearly submerged.
- Stir everything together. Taste the liquid and season with salt. Remember the meat was already seasoned, but the broth will need it. It should taste well-seasoned.
- Bring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for 3.5 to 4.5 hours, or until the beef is fork-tender and shreds easily. Stir occasionally, checking liquid levels and adding more broth or water if needed to keep the meat mostly submerged.
- Oven method alternative: After bringing to a simmer on the stovetop, you can transfer the covered Dutch oven to a preheated oven at 325°F (160°C) for the same amount of time.
- Shred the Meat & Prepare Consommé:
- Once the meat is incredibly tender, carefully remove it from the pot and place it on a cutting board. Remove and discard bones (or save for stock) and any large pieces of fat, if desired.
- Using two forks, shred the beef. You can leave it chunky or shred it finely, according to your preference.
- Taste the consommé (the braising liquid in the pot). Skim off any excess fat from the surface if desired (a fat separator works great, or chill it and remove solidified fat). Adjust seasoning (salt, a tiny bit more vinegar if needed for brightness). If it’s too thick, add a little hot water or broth. If too thin, simmer uncovered for a bit to reduce.
- Return the shredded meat to the pot with the consommé to keep it moist and flavorful, or keep them separate if preferred, especially if making QuesaBirria tacos.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550