Servings: Many-depending on number of tacos and size of sopa serving

Birria de Res/ Beef Ingredients: subheading: Birria de Res/ Beef Ingredients:
20- Cups of Water 20- Cups of Water
2-Pounds of Beef Bone 2-Pounds of Beef Bone
5-Pounds of Chuck Roast (Diezmillo en troso or Chuck Steak) 5-Pounds of Chuck Roast (Diezmillo en troso or Chuck Steak)
1-Large Onion or 2-Medium 1-Large Onion or 2-Medium
1-Whole Garlic 1-Whole Garlic
10-Medium Bay Leaves 10-Medium Bay Leaves
10-Carrots (add half the carrots first. This will help enhance the broth flavor. 10-Carrots (add half the carrots first. This will help enhance the broth flavor.
10-Guajillo Chiles or Ancho, California (dried Anaheim-low Scoville rate), or New Mexico (cascabel-not as hot) 10-Guajillo Chiles or Ancho, California (dried Anaheim-low Scoville rate), or New Mexico (cascabel-not as hot)
3- Tablespoons Chicken Boullion 3- Tablespoons Chicken Boullion
1-Tablespoon Salt 1-Tablespoon Salt
 
Birria Chili Oil: subheading: Birria Chili Oil:
4-Guajillo Chiles + 1 extra for infusing or Ancho, California, or New Mexico 4-Guajillo Chiles + 1 extra for infusing or Ancho, California, or New Mexico
2-Bay leaves 2-Bay leaves
1/2- Tablespoon Oregano ½- Tablespoon Oregano
1/2-Tablespoon Chicken Bouillon ½-Tablespoon Chicken Bouillon
1/2-Teaspoon Pepper Corn or 1/2-Teaspoon Black Pepper ½-Teaspoon Pepper Corn or ½-Teaspoon Black Pepper
1/4- Teaspoon Ground Clove or 2-Cloves ¼- Teaspoon Ground Clove or 2-Cloves
1/2-Teaspoon Granulated Garlic Powder ½-Teaspoon Granulated Garlic Powder
1/4-Teaspoon Sugar ¼-Teaspoon Sugar
1-Cup Canola or Vegetable Oil 1-Cup Canola or Vegetable Oil
For Spicy oil add For Spicy oil add
10- Chiltepines or 1/2- Teaspoon Cayenne Pepper 10- Chiltepines or ½- Teaspoon Cayenne Pepper
4-Puya Chiles 4-Puya Chiles
 
Toppings (for both soup and tacos): subheading: Toppings (for both soup and tacos):
1/2- Chopped White Onion ½- Chopped White Onion
1/2-Bunch Chopped Cilantro ½-Bunch Chopped Cilantro
1/4-Finely Chopped Green Cabbage ¼-Finely Chopped Green Cabbage
Lemon or lime to taste Lemon or lime to taste
 
Birria Tacos Ingredients: subheading: Birria Tacos Ingredients:
1-Cup Mozzarella or your favorite melting cheese such as Muenster and Oaxaca. 1-Cup Mozzarella or your favorite melting cheese such as Muenster and Oaxaca.
Toppings listed above (cilantro, onions, cabbage). Toppings listed above (cilantro, onions, cabbage).
Corn Tortillas-depends on number of tacos and size of tortillas. Corn Tortillas-depends on number of tacos and size of tortillas.

Birria: subheading: Birria:
Add meat and all broth ingredients to a large pot, covered with water. You don’t have to chop the veggies. Bring to a boil. Skim off any ‘impurities’ from bone and cook covered for an hour or till meat is tender.
Add about a cup of water to increase amount of broth to original amount. Add some chicken buillon if you need more flavor.
Remove chiles from pot and add to a blender. Blend chiles smooth and add back to broth. Add remainder of whole carrots. Let it cook another 30 to 45 minutes.
Take chiles reserved from making oil, blend, and add to birria pot. Continue to cook. Total birria cook time is 2.5 to 3 hours, or till meat just falls apart.
Serving Birria (Sopa): subheading: Serving Birria (Sopa):
Remove meat from pot into bowl and shred meat. Add broth, veggies, and toppings (cilantro, onions, cabbage).
Drizzle oil onto soup & and add a squeeze of lime juice.
Birria Oil: subheading: Birria Oil:
Grind all the dry spices in your grinder of choice.
Add one broken guajillo chile to hot oil and cook for a few seconds, till it darkens. Remove and set guajillo aside.
Add chili blend and oregano to a large heat proof measuring measuring cup. Very carefully, pour in boiling oil.
Allow to infuse, and strain. Pour into a container.
Birria Tacos: subheading: Birria Tacos:
Remove meat and chop. Put on griddle to slightly crisp meat. Add about a cup and a half of broth to a skillet. Add the oil to another skillet. Dip tortilla into broth, then oil, and put on hot grill.
Put ingredients for tortilla (chopped grilled meat, cilantro, onions, cabbage) on one side of tortilla. Fold over and grill till crisp, drizzling birria oil onto outside of taco. Flip taco over and crisp other side. Plate immediately.
Partially fill cup with consomme (birria broth). Top with same taco toppings (cilantro, onions, cabbage). Dip taco into broth to eat like a French dip sandwich. Drink or eat any remaining broth with spoon.

Premiered Oct 15, 2019  Premiered Oct 15, 2019
The best FAMOUS Birria de Res Consome and Tacos | BONUS Birria Oil Recipe  The best FAMOUS Birria de Res Consome and Tacos | BONUS Birria Oil Recipe
My inbox has been filled with the request for a step by step recipe for the famous Birria, Consome (broth), and Tacos. If this is your first time having this dish you are in for a treat. Birria is a flavorful stew. Traditionally Birria is made with goat or mutton. My family prefers beef and chicken unless we are in Mexico eating an authentic Birria. My recipe is mild in spice and full of flavor. I hope you enjoy my take on this popular and delicious dish. Lots of love, Stephanie and Cloud  My inbox has been filled with the request for a step by step recipe for the famous Birria, Consome (broth), and Tacos. If this is your first time having this dish you are in for a treat. Birria is a flavorful stew. Traditionally Birria is made with goat or mutton. My family prefers beef and chicken unless we are in Mexico eating an authentic Birria. My recipe is mild in spice and full of flavor. I hope you enjoy my take on this popular and delicious dish. Lots of love, Stephanie and Cloud
I highly recommend you make the birria chili oil. The chili oil incorporates the spice profile that we all love in birria without compromising the juicy natural flavors from the beef. Use it on any other  I highly recommend you make the birria chili oil. The chili oil incorporates the spice profile that we all love in birria without compromising the juicy natural flavors from the beef. Use it on any other
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