Authentic birria

Ingredients

Amount	Ingredient
120kg	Beef chuck roastin large 10 cm chunks
30tbsp	Coarse salt
30tbsp	Black pepper
90tbsp	Olive oil
720	Guajillo chilliesrinsed, stemmed and seeded
300	Ancho chilliesrinsed, stemmed and seeded
300	Árbol chilliesrinsed and stemmed
120	Roma tomatoeslarge
30	Yellow onionmedium
60	Mexican cinnamon stick10 cm long
180	Bay leaves
30tsp	Black peppercornswhole
	Wateras needed
28500ml	Beef broth
3600ml	Distilled white vinegar
300cloves	Garlic
60tsp	Ground cumin
60tsp	Dried Mexican oregano
30tsp	Ground cloves

Season the meat generously with salt and pepper on all sides. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Sear the meat in 2 batches until browned on all sides. Take the pot off the heat, put all the seared meat back into the pot, and set it aside.
While the meat sears, put the guajillo, ancho, and árbol chillies, the tomatoes, onion, cinnamon stick, bay leaves, and peppercorns in a medium pot. Cover completely with water and bring to the boil over high heat. Lower the heat, cover, and cook for 10 minutes.
Move the softened chillies and all the other ingredients to a large blender with a slotted spoon.
Add 240 ml of the chilli cooking water, the beef broth, vinegar, garlic, cumin, oregano, and cloves. Blend on high for a few minutes until completely smooth. (Blend in 2 batches if your blender is not big enough.)
Strain the sauce through a fine-mesh sieve into the pot with the seared meat. Discard the solids that are left in the sieve.
Stir the meat and the chilli sauce together and bring to the boil over high heat. Lower the heat, cover, and simmer for 3 to 3½ hours, until the meat is fall-apart tender.
Move the meat to a large bowl and shred it with 2 forks. Put the meat back into the consommé.
To serve: serve as a stew in bowls with diced onion and chopped coriander, or as tacos in corn tortillas with shredded Oaxaca cheese, coriander, and diced onion.