mirror of
https://github.com/runyanjake/cooking.git
synced 2026-03-26 01:43:17 -07:00
72 lines
2.6 KiB
Plaintext
72 lines
2.6 KiB
Plaintext
---
|
|
title: "Birria"
|
|
slug: "birria"
|
|
date: "2026-02-10"
|
|
lastUpdated: "2026-02-10"
|
|
category: "meat"
|
|
tags: ["meat"]
|
|
cookTime: 210
|
|
prepTime: 20
|
|
servings: 10
|
|
author: "jake"
|
|
description: "A rich and flavorful Mexican stew that can be enjoyed as a comforting dish or in delicious tacos."
|
|
featured: false
|
|
display: true
|
|
displayPhoto: ""
|
|
---
|
|
|
|
<RecipeCard>
|
|
|
|
## Photos
|
|
|
|
|
|
*Image Coming Soon*
|
|
|
|
## Ingredients
|
|
|
|
### Meat Prep
|
|
- 4 to 5 pounds pork, cut into large chunks (Can substitute beef or lamb)
|
|
- ½ tablespoon kosher salt
|
|
- ½ tablespoon black pepper
|
|
- 1 ½ tablespoon olive oil
|
|
### Boiled Ingredients
|
|
- 12 guajillo chiles, rinsed, stemmed, and seeded
|
|
- 5 ancho chiles, rinsed, stemmed, and seeded
|
|
- 5 árbol chiles, rinsed and stemmed
|
|
- 2 large Roma tomatoes
|
|
- ½ medium yellow onion
|
|
- 1 4-inch Mexican cinnamon stick
|
|
- 3 bay leaves
|
|
- ½ teaspoon whole black peppercorns
|
|
### Sauce Ingredients
|
|
- 2 cups beef broth
|
|
- ¼ cup distilled white vinegar
|
|
- 5 cloves garlic
|
|
- 1 teaspoon ground cumin
|
|
- 1 teaspoon dried Mexican oregano
|
|
- ½ teaspoon ground cloves
|
|
|
|
## Instructions
|
|
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|
|
Straining after blending is important for a smooth texture in the consumé. However, leaving it lightly chunky is not a bad thing.
|
|
|
|
## Notes
|
|
|
|
### Ingredient Sourcing
|
|
- My local produce store carries bags of dried chilies - whole dried are the best. Purchasing online is a decent alternative for high quality chilies.
|
|
- Also, finding a decently fatty chuck roast is key for a quality consumé.
|
|
|
|
### For the best Consumé
|
|
- Straining after blending is important for a smooth texture in the consumé. However, leaving it lightly chunky is not a bad thing.
|
|
|
|
## References
|
|
|
|
- Reference Recipe **[HERE](https://www.isabeleats.com/authentic-birria/)**
|
|
|
|
</RecipeCard>
|