Chuck birria

4 hr · 45 min hands-on · pull 203°F · rest 20 min

Ingredients

3.5 lb on the fire · ~1.9 lb to the table · 4 plates at 8 oz

• chuck roast, in 3-inch chunks (or chuck plus a few short ribs)3 1/2 lb
• dried guajillo chiles, stemmed6
• dried ancho chiles, stemmed3
• chipotle in adobo1
• white onion, quartered1
• garlic cloves6
• cumin1 tsp
• dried oregano1 tsp
• apple cider vinegar2 tbsp
• beef stock4 cups
• kosher salt2 tsp

Method

1. 1

   Toast the dried chiles in a dry pan until fragrant, 30 seconds a side. Cover with hot water 15 minutes.

2. 2

   Blend chiles, onion, garlic, chipotle, cumin, oregano, vinegar, and a cup of the soaking liquid until smooth.

3. 3

   Salt the beef. Sear in a Dutch oven. Pour the sauce and stock over. Simmer covered, 3 hours, until it shreds.

4. 4

   Skim fat into a bowl — that is the taco fry oil. Shred the meat. Reduce the consomé if it is thin. Dip tortillas, fry, fill, fold.

If you don’t have it

• Chuck → Chuck plus a few short ribs, or a small brisket point. Collagen is the broth. Lean stew meat will not get you there.
• Dried guajillo and ancho → A jar of chile colorado or extra chipotle. Less nuance, still a taco. Toast whole dried chiles if you can.

Same cook, different day

• Quesabirria

  The pin everyone actually wanted. Dip the tortilla in fat, cheese, meat, fold, fry both sides. Consomé on the side.

• Smoked chuck first

  The pit is already on. Smoke the chunks 2 hours at 275, then into the chile pot.

• Lamb birria

  A different animal. Shoulder, same chiles, same shred. Slightly less simmer time.