This authentic Raul’s Birria transforms tough cuts of beef into melt-in-your-mouth tenderness through a slow simmer in a complex, roasted chile adobo. The sauce, built from a blend of California and Pasilla chiles, red wine, vinegar, and warm spices like cinnamon and cloves, offers a deep, savory heat that coats every bite. Served with crispy, cheese-stuffed quesabirria tacos dipped in the consomme, this dish is a celebration of Mexican comfort food. It is perfect for weekend gatherings, football parties, or any occasion where you want to impress guests with bold, aromatic flavors.
Raul’s Birria
Description
This authentic Raul's Birria transforms tough cuts of beef into melt-in-your-mouth tenderness through a slow simmer in a complex, roasted chile adobo. The sauce, built from a blend of California and Pasilla chiles, red wine, vinegar, and warm spices like cinnamon and cloves, offers a deep, savory heat that coats every bite. Served with crispy, cheese-stuffed quesabirria tacos dipped in the consomme, this dish is a celebration of Mexican comfort food. It is perfect for weekend gatherings, football parties, or any occasion where you want to impress guests with bold, aromatic flavors.Directions
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Remove stems and seeds from the California and Pasilla chiles.
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Place chiles in a pot of boiling water and cook for 10 minutes until softened.
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Drain the chiles and transfer them to a blender.
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Add 1 cup of the red wine, white vinegar, cinnamon sticks, cumin seeds, sesame seeds, oregano, peppercorns, allspice, cloves, bay leaves, garlic cloves, and salt to the blender.
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Puree the mixture until completely smooth, scraping down the sides as needed.
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Rinse out the blender and lid with the remaining 1/2 cup of red wine and add this liquid to the puree.
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Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef chuck with additional salt and sear on all sides until browned, then remove and set aside.
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Pour the chile adobo sauce into the pot and bring to a simmer. Return the beef to the pot, ensuring it is mostly submerged in the sauce.
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Cover and simmer on low heat for 2.5 to 3 hours, or until the beef is fork-tender and falling apart.
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Remove the beef from the pot and shred using two forks. Strain the cooking liquid (consomme) into a separate container, discarding solids if a smooth sauce is desired, or leave them for texture.
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Return the shredded beef to the consomme and simmer for another 15 minutes to allow flavors to meld.
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To serve as quesabirria, dip corn tortillas in the consomme, place them on a hot skillet, add shredded beef and cheese (such as Oaxaca or Monterey Jack), fold in half, and fry until crispy and golden on both sides.
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Serve the tacos with a bowl of the consomme for dipping, alongside chopped onions, cilantro, and salsa made from the reserved tomatoes and jalapenos.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 15g75%
- Cholesterol 120mg40%
- Sodium 850mg36%
- Total Carbohydrate 45g15%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
birria, mexican, beef, chile, adobo, braised, tacos, quesabirria, consomme, spicy, comfort food, slow cooked, jalisco, tortillas, cheese, cumin, oregano, garlic, cinnamon, cloves
