Birria de Res Tacos (Beef Birria Tacos)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.

	this recipe	typical
fat	1%	1%
aromatics	9%	8%
acid	2%	0%
salt	0%	0%
vegetables and beans	85%	17%
collagen idx	0.8	0.8
marbling idx	0.7	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	6 dried guajillo chile peppers, seeded
8 g	4 dried chile de arbol peppers, stemmed and seeded
30 g	2 dried ancho chiles, stemmed and seeded
14 g	1 tablespoon olive oil, or as needed
1644 g	4 medium Roma tomatoes
30 g	2 tablespoons white vinegar
6 g	2 cloves garlic
5 g	2 teaspoons ground black pepper
	4 whole cloves
	1 pinch ground cinnamon
	1 pinch ground cumin
1 g	1 pinch ground thyme
1 g	1 pinch dried marjoram
	1 pinch dried oregano
	1 pinch salt
1814 g	4 pounds beef chuck roast
	salt and freshly ground black pepper to taste
450 g	18 corn tortillas
150 g	1 large white onion, finely chopped
1 g	1 bunch fresh cilantro, chopped
113 g	1 cup shredded queso asadero (white Mexican cheese)

Method: 12 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this recipe twice. First as published up to the point of making the tacos (I chose to make burritos instead of tacos using freshly made pico de gallo). I liked it so much that I decided to make it as my offering to our sturgeon-fishing party during our ” — a cook, 5★

“I enjoyed this as did my family. However, 1/4 cup of chile water is not enough. You really do need more to make it right. Otherwise, it all evaporates as you cook it down, leaving chile paste. And the tomato's go in the blender with everything else. It does no” — a cook, 4★