Birria (Full Jalisco Dum Method — Chilli Consommé, Goat or Beef)

Ingredients

• 1.2kg beef chuck or goat shoulder, cut into 8cm chunks
• 8 guajillo dried chillies, seeds and stems removed
• 6 ancho dried chillies, seeds and stems removed
• 4 chipotle dried chillies, seeds and stems removed
• 1 white onion, halved
• 8 garlic cloves
• 2 bay leaves
• 10g cumin seeds
• 5g Mexican oregano, dried
• 5g Tellicherry black pepper
• 3 litres beef stock
• 50ml apple cider vinegar
• 15ml vegetable oil
• 12g salt
• For serving: corn tortillas, white onion, minced, cilantro, lime wedges

Method

1. 1
   Toast all dried chillies in a dry pan 30 seconds per side until fragrant; soak in hot water 12 minutes until soft.
2. 2
   Blend soaked chillies with 300ml soaking liquid, onion half, garlic, cumin, oregano, and black pepper until completely smooth; pass through fine sieve, pressing solids.
3. 3
   Heat oil in a heavy-bottomed pot over medium-high heat; season beef with salt and brown on all sides 12 minutes total, working in batches; remove and set aside.
4. 4
   Pour strained chile purée into pot and fry 5 minutes, stirring constantly, until darkened and thickened; return beef to pot.
5. 5
   Add stock, bay leaves, and vinegar; bring to boil, then reduce to lowest heat; cover and braise 3 hours until meat is completely tender and sauce is rich and concentrated.
6. 6
   Remove from heat; skim fat from surface; shred meat directly in the broth with two forks.
7. 7
   Adjust seasoning; serve consommé in wide bowls with torn tortillas, diced onion, cilantro, and lime wedges on the side.