Birria de Res (Jalisco Beef Birria)

Heat a dry comal or cast iron skillet over medium heat. Toast the dried chilies one by one: press each flat against the hot surface for 15–20 seconds per side, until they deepen in color, blister slightly, and release a rich, smoky aroma. Do not burn — they should smell of chocolate and smoke, not acrid char.

On the same dry comal or directly over a gas flame, char the halved tomatoes cut-side down until blackened. Char the quartered onion and unpeeled garlic cloves on all sides until deeply browned, almost black in spots. This charring adds a deep, slightly bitter smokiness essential to birria.

Drain the soaked chilies, reserving 250 g of the soaking liquid. Peel the charred garlic. Blend chilies, charred tomatoes, onion, garlic, all spices, and vinegar with the reserved soaking liquid until completely smooth. The sauce should be silky with no visible fiber or chunks. Pass through a medium-mesh strainer for maximum smoothness.

Season the beef generously with salt. In a large Dutch oven over high heat, sear all pieces in batches until deeply browned on all sides — about 4 minutes per side. Don't crowd the pot. The sear builds the fond that gives the consommé its depth.

In the same pot, add the chili sauce over medium heat and fry for 3–4 minutes, stirring constantly, until it darkens slightly and smells toasted. Add the beef back in along with the stock, bay leaves, and thyme. Bring to a boil, skim thoroughly, then cover and cook in a 160 C (320 F) oven or over the lowest stovetop simmer for 3 to 3.5 hours.

Shred the beef with two forks and return to the consommé. Taste and adjust salt. Ladle meat and broth into bowls. Top with diced white onion and cilantro. Serve lime wedges alongside. For tacos, dip tortillas in the red fat cap of the consommé before gridding, fill with birria meat and cheese, and serve with the consommé for dipping.