mirror of
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91 lines
3.5 KiB
Plaintext
91 lines
3.5 KiB
Plaintext
---
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sidebar_position: 4
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---
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import Admonition from '@theme/Admonition'
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import Tabs from '@theme/Tabs';
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import TabItem from '@theme/TabItem';
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# Birria
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<Tabs>
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<TabItem value="photos" label="Photos" default>
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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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</TabItem>
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<TabItem value="ingredients" label="Ingredients">
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## Meat Prep
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```text title="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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```
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## Boiled Ingredients
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```text title="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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```
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## Sauce Ingredients
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```text title="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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```
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<Admonition type="info" title="Ingredient Sourcing">
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<p>
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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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</p>
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</Admonition>
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</TabItem>
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<TabItem value="instructions" label="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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<Admonition type="info" title="For the best Consumé">
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<p>
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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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</p>
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</Admonition>
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</TabItem>
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<TabItem value="uses" label="Birria Uses">
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<p>Tips for Quesabirra Tacos</p>
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<ul>
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<li>Use corn tortillas for a traditional flavor. Dip both sides in the consomé before hitting the stove.</li>
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<li>Right after the tortilla is placed on the stove, immediately add birria and toppings (cheese, onions, cilantro, etc.)</li>
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<li>Don't fold the tortilla until it naturally releases from the stove - this yields the best crunch.</li>
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</ul>
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<p>Tips for Birria Ramen</p>
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<ul>
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<li>It's crazy how much a little bit of birria can elevate a bowl of ramen.</li>
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</ul>
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</TabItem>
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<TabItem value="references" label="References">
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[Authentic Birria Recipe](https://www.isabeleats.com/authentic-birria/)
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</TabItem>
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</Tabs>
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