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Printed at the current scale: 66 tacos · about 10.2 kg · Metric · A4 or Letter, one page where it fits

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Birria de Res with Consomé and Quesabirria Tacos

66 tacos · about 10.2 kg

Chiles

  • 75 gdried guajillo chiles, weighed before seeding
  • 135 gdried ancho chiles, weighed before seeding
  • 18 gdried chiles de árbol, weighed before seeding

Adobo Paste

  • 375 mlreserved chile water
  • 15 clovesgarlic, peeled
  • 3onion, roughly sliced
  • 540 gtomato, 1 medium, roughly sliced
  • 30 mldried oregano
  • 15 mlground cumin
  • 2 mlground black pepper

Braised Beef and Consomé

  • 225 mlvegetable oil
  • 3900 gbeef chuck, cut into 6 large pieces
  • 1.5 llow sodium beef stock
  • 30whole cloves
  • 3 stickscinnamon stick
  • 9 leavesbay leaves, fresh if you have them
  • 90 mlapple cider vinegar
  • 38 mlkosher salt
  • 7.5 mlkosher salt, for the shredded beef

Quesabirria Tacos

  • 66 to 75corn tortillas, about 15 cm wide
  • 1050 gshredded Oaxaca, Monterey Jack or Colby cheese
  • 3white onion, finely diced
  • 375 mlcilantro leaves, finely chopped
  • lime wedges, to serve, to taste
  • salsa or hot sauce, to serve, to taste
  1. Chiles Snip the stems off the 75 g dried guajillo chiles, 135 g dried ancho chiles and 18 g dried chiles de árbol. Slit each one lengthwise, shake out and discard the seeds, then chop the flesh into 1 cm (⅜ in) pieces. Wear gloves if chile irritates your skin. 10 min to 15 min
  2. Drop the chopped chiles into a large saucepan of boiling water and simmer briskly for 10 min.
  3. Scoop out half a cup of the simmering water and keep it for the adobo. Drain the chiles in a sieve and press lightly to push out the extra water.
  4. Adobo Paste Put the drained chiles in a tall jug with the 375 ml reserved chile water, 15 cloves garlic, 3 onions, 540 g tomato, 30 ml dried oregano, 15 ml ground cumin and 2 ml ground black pepper. Blitz with a stick blender for about 20 s.
  5. Braised Beef and Consomé Heat the 225 ml vegetable oil in the pot over high heat. Sear half the 3900 g beef chuck until deeply browned on every side, about 2 min per side, then lift it into a bowl and sear the rest.
  6. Spoon the adobo paste into the same pot and stir it in the oil for 2 min, lowering the heat if it spits hard.
  7. Stir in the 1.5 l low sodium beef stock, 30 whole cloves, 3 sticks cinnamon stick, 9 leaves bay leaves, 90 ml apple cider vinegar and 38 ml kosher salt, scraping up the browned bits. Return the beef and its juices, bring to a boil, then turn the heat right down, cover and cook at the gentlest simmer for 2 h 30 min.
  8. Lift the beef into a wide pan, shred it finely with two forks and toss with the 7.5 ml kosher salt, for the shredded beef. 5 min to 10 min
  9. Skim the red fat floating on the braising liquid into a small bowl; aim for at least six tablespoons. This birria oil fries the tortillas. The liquid left in the pot is the consomé.
  10. Heat a cup of the consomé in the non-stick pan over medium-high heat for 15 s, add all the shredded beef and toss until the liquid is absorbed. Return the beef to its pan and wipe the non-stick pan clean.
  11. Taste the consomé and add salt if needed. It should be a touch salty because it is for dipping, but still pleasant to sip from a cup. Keep it warm.
  12. Quesabirria Tacos Warm a teaspoon of birria oil in the non-stick pan over medium-low heat. Lay in a 66 to 75 corn tortillas, about 15 cm wide and swish it around the pan for about 10 s so the underside soaks up the red oil, then turn it out red side down. Repeat with two more tortillas, adding half a teaspoon of oil for each.
  13. Scatter 1050 g shredded Oaxaca, Monterey Jack or Colby cheese over half of each tortilla, then add shredded beef, 3 white onions and 375 ml cilantro leaves. Fold over.
  14. Fry the three folded tacos in the same pan over medium-high heat for 2 min on each side.
  15. Repeat with the remaining tortillas. Serve hot with cups of warm consomé for dunking, with lime wedges, to serve and salsa or hot sauce, to serve on the side. 25 min to 40 min
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)