Birria de Res

Jalisco-style beef slow-cooked in a dried chili adobo until falling apart, served in its rich consommé broth.

Ingredients

• 600g black beans
• 400g masa dough
• a handful of minced garlic
• 1/2 tsp smoked paprika
• 1/4 cup neutral vegetable oil
• 200g red bell peppers
• a handful of fresh epazote, chopped
• toasted pumpkin seeds, for serving
• 400ml orange juice

Instructions

1. 1

   Heat olive oil in a large pot over medium heat and cook the minced garlic and rehydrated dried chilies gently until soft and fragrant.

2. 2

   Stir in the ground cinnamon and dried oregano, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the pork shoulder and tomatillos, stirring well to coat everything in the spiced base.

4. 4

   Pour in the orange juice, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the pork shoulder is tender, about 3 hrs.

6. 6

   Stir in the pinto beans and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the Mexican crema and adjust the seasoning to taste.

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