Birria de Res - Beef Birria

Steps

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1. 1
   Add water, whole onion, garlic head, bay leaves, and salt to a large pot. Heat over high heat until it comes to a boil.
   ▶ ≈0:00
2. 2
   Once the water is boiling, add the chuck tender roast, chuck pot roast, and short ribs. Allow the mixture to come to a second boil.
   ▶ ≈0:12
3. 3
   Once the second boil is reached, skim off the foam and impurities rising to the surface until the broth is clear.
   ▶ ≈0:26
4. 4
   Add Roma tomatoes to the pot, cover, and cook over medium-low heat for 1 hour.
   ▶ ≈0:38
5. 5
   After the meat has cooked for 1 hour, begin preparing the sauce. Toast the ancho chiles in a dry skillet, flipping when aromatic.
   ▶ ≈0:50
6. 6
   Toast the New Mexico wajillo chiles in the same manner until fragrant.
   ▶ ≈1:02
7. 7
   Toast the chile de árbol, then toast the garlic cloves. Pour hot broth over the toasted chiles to soften them.
   ▶ ≈1:14
8. 8
   Once garlic is toasted, turn off the heat. Add cinnamon stick, spices, and sesame seeds. Heat for about 1 minute until fragrant.
   ▶ ≈1:39
9. 9
   Transfer toasted spices, bay leaves, and peppercorn to a dry blender. Blend until everything is finely pulverized.
   ▶ ≈2:05
10. 10
    Add the softened chiles, apple cider vinegar, ginger, and garlic cloves to the blender. Blend until the sauce is smooth.
    ▶ ≈2:19
11. 11
    Pour the prepared sauce into the meat pot and stir well. Cover and continue cooking over medium-low heat for 1.5 hours until the meat is very tender.
    ▶ ≈2:32
12. 12
    Once the meat is tender, the birria is complete. Depending on your preference, you can shred the meat or serve it in chunks.
    ▶ ≈2:45