Ingredient :
Birria Adobo Paste
20 dried ancho chiles stemmed and seeded
8 garlic cloves
6 bay leaves
3 tbsp sesame seeds
1 tbsp black peppercorns
1 tsp cloves
4 tsp thyme
4 tsp Mexican oregano
2 tsp ground ginger
1 tsp cumin
1 cup water
1/4 cup vinegar
Birria
6 lbs beef chuck or lamb (See Note 1)
salt (See Note 2)
2 tbsp vegetable oil
1/2 adobo paste (see above)
1 medium white onion remove skin, cut into quarters
6 garlic cloves
3 bay leaves
1 tsp black peppercorns
Consommé
12 cascabel chiles stemmed and seeded
1/2 remaining adobo paste (see above)
28 oz roasted tomatoes
3 garlic cloves
Serving
16 corn tortillas
1 cup cilantro chopped
1 medium white onion diced
pickled red onion optional
Derictions:
Adobo Sauce
Transfer dried chiles to a large saucepan and cover with water. Bring to a boil, cover and lower heat to simmer for 15 minutes. Drain and set chiles aside.
In a skillet over medium high heat toast the garlic, bay leaves, sesame seeds, peppercorns and cloves. Sesame seeds should be a light brown and spices aromatic.