Get ready to embark on a culinary journey to the heart of Mexico with our tantalizing Birria recipe! Bursting with rich, aromatic spices and succulent beef, this traditional Mexican dish is sure to leave you craving more. Whether you choose to enjoy it in a comforting bowl with consommé or savor it in crispy tacos or quesadillas, Birria promises an unforgettable dining experience that will warm your soul.
- 5 lbs Gold Canyon Meat CO® beef chuck roast sliced into 5 equal parts
- 1 large white onion sliced in half
- 1 head of garlic
- 18 cups (9 pints) of water
- 7-8 chile guajillo, stems and seeds removed and discarded
- 6 chile de arbol, stems and seeds removed and discarded
- 2 dried ancho chiles, stems and seeds removed and discarded
- 4 large Roma tomatoes (1lb)
- 1 1/2 inch piece of Katy’s Kitchen cinnamon
- 4 whole cloves
- 1 tsp thyme
- 1 tsp Mexican oregano
- 1/2 tsp marjoram
- 1/2 tsp Katy’s Kitchen cumin seeds
- 1/2 tsp Katy’s Kitchen peppercorns
- 2 bay leaves
- Salt to taste
- In a large pot, add the beef, 1/2 the onion, 1/2 of the head of garlic, water and salt to taste. Bring to a boil at medium heat. Skim off the top as needed. Reduce, cover, and continue cooking until the meat is tender (about 2 hours).
- In a separate pot, add the dried chiles, remaining onion, 4–6 cloves of remaining garlic and Roma tomatoes, cover with water and bring to a boil at medium heat. Reduce heat and continue cooking for 10–12 minutes.
- To the pot with tomatoes, add the cinnamon, cloves, thyme, oregano, marjoram, cumin seeds and peppercorns. Let it sit for 10 minutes.
- After 10 minutes, using a wire mesh strainer, strain out the liquid from the pot with tomatoes, reserving 1/2 of the cooking water. Transfer all the ingredients to the blender, including 1/2 of the water that you reserved from the pot. Add two cups of the beef broth from the other pot to the blender. Cover tightly and blend on high until smooth.
- Remove the onion and garlic from the pot with the beef and discard. Using a fine wire strainer, strain the sauce from the blender directly into the pot with the beef. Add the bay leaves. Cook partially covered for 1 1/2 to 2 more hours, or until the beef shreds apart easily. Taste for salt along the way.
- You can serve Birria two ways. Serve in bowls with plenty of consommé. Garnish with onion, cilantro, lime and spicy red salsa. Or you can prepare crispy birria tacos or quesadillas and serve the consommé on the side.
NOTE: Birria is traditional prepared with goat, but the beef version has become popular. The consommé can also be prepared without any tomato if you prefer.
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