Traditional birria de res, a Jalisco style beef soup typical from Mexico. Close-up of the stew with a spoon
Recipe and photo courtesy of The Culinary Institute of America (ciafoodies.com)
The Meat:
1 lb. goat or pork meat, like shoulder
½ lb. goat or pork fore shank
½ lb. goat or pork ribs
Kosher salt, as needed
2 pasilla chiles, veins and seeds removed
3 ancho chiles, veins and seeds removed
2 guajillo chiles, veins and seeds removed
3 chiles de árbol or Cascabel
3 cloves garlic
2 allspice berries
1 t. dried oregano
½ t. minced thyme
½ t. grated fresh ginger
½ c. freshly squeezed orange juice
½ c. cider vinegar
½ c. rice vinegar
2 t. dried marjoram
The Caldillo:
1 ½ lb. Roma tomatoes
½ white onion
1 clove garlic, skin on
1 t. dried oregano
2 T. vegetable oil or lard
2 qts. chicken broth or water
For serving:
1 white onion, small diced
¼ c. dried oregano
2 limes, sliced into wedges
½ c. salsa of your choice
18 corn tortillas
In large bowl or on a baking sheet, season the meat with salt all over. Cover and refrigerate while you prepare the remaining ingredients.
Place the pasilla, ancho, guajillo, and de árbol chiles in a large heat-safe bowl. Cover with boiling water and set aside to soak until soft, about 15 minutes. Strain and transfer the chiles to a blender.
To the blender, add the garlic, allspice, oregano, thyme, ginger, orange juice, cider vinegar, and rice vinegar. Blend until smooth, then strain through a fine mesh strainer.
Pour the chile mixture over the reserved meat. Cover and refrigerate for at least 12 hours.
Preheat the oven to 325°F. Transfer the meat and marinade to a Dutch oven. Add the marjoram. Cook, covered, until the meat is tender, 4 to 5 hours.
Meanwhile, prepare the caldillo. Heat a heavy skillet or plancha over medium-high heat. Add the tomatoes, onion, and garlic, and cook, turning occasionally, until deeply browned and lightly charred all over, about 1 minute for the garlic, 3 minutes for the onion, and about 8 minutes for the tomatoes.
Peel the garlic and place in a blender with the onion and tomatoes. Blend until smooth.
Heat the oil in a large skillet and add the tomato mixture. Cook, stirring frequently, until the mixture darkens in color and thickens slightly, about 8 minutes. Add the chicken broth and season with salt, to taste. Set aside.
To serve the birria, shred the meat and place it in a bowl. Ladle the caldillo over the meat and serve with the garnishes on the side.