Birria de Res (Beef Birria for Tamales or Tacos)

For the broth

1. Heat 2 tbsp cooking oil in a skillet over medium heat.

2. Add the chopped tomatoes, onion, garlic, and 1/2 tsp salt, and fry until the vegetables release their juices.

3. Tear the guajillo, árbol, and ancho chiles in half and stir them into the skillet.

4. Cook briefly for 1–2 minutes until fragrant, taking care not to burn the chiles.

5. Pour in a splash of water and add the black peppercorns, allspice, bay leaves, marjoram, and oregano.

6. Simmer until the chiles soften, about 5 minutes, then remove from the heat and let cool slightly.

   Then 5 min of waiting

7. Transfer the mixture to a blender and blend until completely smooth, working in batches if needed.

For the beef

8. Heat a little oil in a large clay pot or heavy stockpot over medium heat.

9. Pour in the blended chile sauce and cook until it begins to simmer, about 3 minutes.

10. Add enough water to create a generous broth, stir, and bring to a boil.

11. Submerge the beef pieces into the boiling broth and season with additional salt to taste.

12. Cover the pot and simmer over low heat until the meat is extremely tender, 2 to 2 1/2 hours.

    Then 150 min of waiting

13. Remove the beef from the broth and allow it to sit on a cutting board until cool enough to handle.

14. Shred or finely chop the meat, discarding any bones.

15. Spoon a few ladles of the rich surface oil and broth over the chopped beef to moisten it thoroughly before using as a filling for tamales or tacos.