Birria de res is a slow-food recipe featuring beef meat which is cooked until amazingly tender in a chili and spices broth to make a delicious consomé.
Lightly toast chilies on a iron cast skillet or comal.
Place chilies on a bowl and cover them with hot water. Allow to soak for 15 minutes.
Roast tomatoes and onions until soft and some charred spots appears. Set aside.
Place soaked chilies and all spices on a blender. Add tomatoes, onions, 2 cups of water and vinegar.
Blend for 2 or 3 minutes on high speed until you’ll achieve a smooth sauce. Strain the sauce or use it as it is.
Marinate the meat
Place the meat into a large baking dish, it must be big enough to contain all meat plus water (read notes). Pour over the chili sauce and coat all sides perfectly.
Add two bay leaves, cover the dish with cling film and allow to marinate in the refrigerator overnight.
Make the birria stew
Next day, add water enough to cover the meat about 3 inches (7,5cm). Sprinkle with one teaspoon of salt and add the remaining bay leaves.
Cover with foil and bake in preheated oven at 350°F (175°C) between 3 and 4 hours or until the meat is very tender.
Place meat into a bowl and shred it with two forks. Cover it with foil to keep it warm.
Serve
Pour some broth into a bowl, then add shredded beef and garnish with cilantro, and chopped onion.