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75 lines
2.7 KiB
Plaintext
75 lines
2.7 KiB
Plaintext
---
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title: "Birria"
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slug: "birria"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "meat"
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tags: ["meat"]
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cookTime: 0
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prepTime: 0
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servings: 4
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author: "pws"
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description: "A rich and flavorful Mexican stew that can be enjoyed as a comforting dish or in delicious tacos."
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featured: false
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display: true
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displayPhoto: ""
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---
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# Birria
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A rich and flavorful Mexican stew that can be enjoyed as a comforting dish or in delicious tacos.
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## Photos
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A rich and flavorful Mexican stew that can be enjoyed as a comforting dish or in delicious tacos.
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## Ingredients
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### Meat Prep
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- 4 to 5 pounds pork, cut into large chunks (Can substitute beef or lamb)
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- ½ tablespoon kosher salt
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- ½ tablespoon black pepper
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- 1 ½ tablespoon olive oil
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### Boiled Ingredients
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- 12 guajillo chiles, rinsed, stemmed, and seeded
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- 5 ancho chiles, rinsed, stemmed, and seeded
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- 5 árbol chiles, rinsed and stemmed
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- 2 large Roma tomatoes
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- ½ medium yellow onion
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- 1 4-inch Mexican cinnamon stick
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- 3 bay leaves
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- ½ teaspoon whole black peppercorns
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### Sauce Ingredients
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- 2 cups beef broth
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- ¼ cup distilled white vinegar
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- 5 cloves garlic
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- 1 teaspoon ground cumin
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- 1 teaspoon dried Mexican oregano
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- ½ teaspoon ground cloves
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## Instructions
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1. Season the meat with **salt** and **pepper**. Heat **olive oil** in a large pot over medium-high heat and sear the meat on all sides until browned.
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2. In a separate pot, combine **guajillo**, **ancho**, and **árbol chiles**, **tomatoes**, **onion**, **cinnamon stick**, **bay leaves**, and **peppercorns**. Cover with water and boil for 10 minutes.
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3. Transfer the softened ingredients to a blender, add 1 cup of the cooking water, **beef broth**, **vinegar**, **garlic**, **cumin**, **oregano**, and **cloves**. Blend until smooth.
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4. Strain the blended sauce into the pot with the seared meat. Stir to combine and bring to a boil. Reduce heat, cover, and simmer for 3-3.5 hours until the meat is tender.
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5. Shred the meat and store in a new container. Add consumé to the meat as needed to keep moist. Save the remaining consumé for another batch or for making tacos.
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Straining after blending is important for a smooth texture in the consumé. However, leaving it lightly chunky is not a bad thing.
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## Notes
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### Ingredient Sourcing
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- My local produce store carries bags of dried chilies - whole dried are the best.
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Purchasing online is a decent alternative for high quality chilies.
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</p>
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<p>
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Also, finding a decently fatty chuck roast is key for a quality consumé.
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### For the best Consumé
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- Straining after blending is important for a smooth texture in the consumé. However, leaving it lightly chunky is not a bad thing.
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## References
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- [Authentic Birria Recipe](https://www.isabeleats.com/authentic-birria/)
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