Birria De Bubba

Ingredients

Meats

• 2 lb Boneless Beef Chuck
• 1 lb Oxtail
• 2 lb Bone-In Short Rib

Dried Chiles & Peppers

• 4 NM Chile or Guajillo
• 4 Ancho Chile
• 2 Arbol Chile
• 3 Chipotle in Adobo

Spices & Aromatics

• 1 Stick Mexican Cinnamon, broken into pieces
• 1 tbsp Whole Cumin
• 3 Whole Clove
• 1 tbsp Black Peppercorn
• 5 Bay Leaf
• 1 tbsp Mexican Oregano
• 1 tsp Thyme
• 8–12 Garlic Clove

Produce

• 5 Roma Tomato
• 1 large Yellow Onion
• Head of garlic (for roasting)

Liquids & Broth

• 1/4 Cup Vinegar
• 4 Cup Beef Stock
• Water, as needed

Seasoning

• Salt, to taste

Instructions

1. Cube Beef Chuck into ~2" cubes
2. Sear Beef Chuck, Oxtail, and Short Rib in a large pot
3. Remove meats and deglaze pot with Beef Stock
4. Roast tomatoes, onion, and head of garlic
5. Toast spices and dried chiles
6. Soak toasted chiles and extra garlic in simmering water until soft
7. Blend roasted tomatoes, onion, garlic, toasted spices, and softened chiles
8. Add soaking water until smooth
9. Add vinegar and blend briefly
10. Taste & add salt as required
11. In large pot, combine blended mixture, remaining Beef Stock, and seared meats
12. Add water if needed to cover the meats
13. Bring to a boil, then reduce to a simmer
14. Simmer for 4–6 hours until meat is tender
15. Remove meats, let rest, and shred
16. Strain consommé through a sieve or chinois
17. Skim fat from consommé for dipping tortillas