Birria de res, large batch

Bring the water and the coarse salt to a boil over high heat.

Add the beef chuck in large chunks and the short ribs and bring back to a boil.

Skim all the impurities off the top of the broth.

Add the bay leaves, the tomatoes cut with an X, the onions and the heads of garlic.

Reserve four cups of the broth.

Cover, reduce to medium and cook one hour.

Clean the chiles, put them in a pot, cover with water and bring to a boil, then take them out.

Grind the cinnamon stick, bay leaves, peppercorn, sesame seeds, oregano, cumin seeds and thyme in the blender until pulverised.

Blend the chiles in batches with the garlic cloves, ginger, white vinegar and enough of the reserved broth to cover, until smooth.

Pour the sauce over the meat, straining if needed, rinsing the blender with more broth; mix and taste for salt.

Cover and cook a further two hours until the meat is tender.

Skim the fat off the top of the consomme and remove what is left of the garlic, bay leaves and onion.

Serve with rice, in tacos or in a torta, topped with lime juice, chopped onion and cilantro.