QUE ES BIRRIA RECIPES

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BIRRIA DE RES RECIPE (BEEF BIRRIA) | MEXICAN PLEASE



Birria de Res Recipe (Beef Birria) | Mexican Please image

Yowsa what a treat to make a huge batch of Beef Birria -- it's such a rich, satisfying flavor and you can use the Birria to make all sorts of on-the-fly meals.

Provided by Mexican Please

Categories     Main Course

Prep Time 30 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 21

3 lbs. beef brisket or chuck roast
4-5 Roma tomatoes
1 onion
6 garlic cloves
3-4 Ancho dried chiles
2-3 New Mexican dried chiles
2 chipotles in adobo (optional)
1-2 tablespoons adobo sauce (from the can, optional)
2 cups stock
1 teaspoon cumin
2 teaspoons Mexican oregano
1/8 teaspoon cinnamon
pinch of ground clove
2 teaspoons salt (plus more to taste)
freshly cracked black pepper
olive oil
corn tortillas
Salsa de Aguacate
finely chopped raw onion
cilantro
squeeze of lime

Steps:

  • Start by rinsing and de-stemming the tomatoes. Roast them in a 400F oven for 20-25 minutes or until you need them.
  • Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Roast them in the oven for 1-2 minutes or until warm and fragrant. Add the chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20 minutes or so.
  • Roughly chop 1 onion and peel 6 garlic cloves. Add a glug of oil to a skillet on medium heat and saute the onions and whole garlic cloves. Once the onion has softened and lightly browned you can add this mixture to the blender.
  • Add a thin layer of oil to a skillet and preheat to medium-high. Chop up the brisket into chunks and give it a good salting. Sear each side of the beef in the skillet for a few minutes or until it is browning. Add the seared meat pieces to the slow cooker. You can optionally deglaze the pan with the 2 cups of stock that's used to liquefy the sauce.
  • Before draining the reconstituted chiles take a taste of the soaking liquid. If it tastes bitter to you then use stock for the sauce. If you like the flavor you are welcome to use the soaking liquid in place of the stock.
  • Add the drained chiles, roasted tomatoes, and the onion-garlic mixture to a blender along with: 2 cups of stock (or what you used to deglaze the meat pan), 2 chipotles in adobo (optional), 1-2 tablespoons adobo sauce from the can (optional), 1 teaspoon cumin, 2 teaspoons Mexican oregano, 1/8 teaspoon cinnamon, pinch of ground clove, 2 teaspoons salt, and some freshly cracked black pepper. Combine well. Note: if you're using stock that's high in sodium you can consider starting with a single teaspoon of salt and going from there.
  • Take a taste of the sauce. An easy to way to add more heat is to add an additional half or whole chipotle. Keep in mind that the sauce has to compete with the big flavor of the beef so I tend to make it salty and fiery at this point.
  • Cover the seared meat pieces with the sauce. Slow cook on low for 4-6 hours.
  • Once cooked you can optionally skim off any fat that has risen to the surface. Shred the beef using two forks and discard any fatty chunks that you don't want to eat.
  • Add the shredded beef (or as much as you are using for tonight's meal) to a separate bowl and add enough sauce to give it a thorough coating. Adding the sauce to the shredded beef is the key so don't skip this step!
  • One serving option is to simply add the shredded beef back to the sauce and serve it soup style -- you may need to thin out the sauce with some stock if you choose this option.
  • But I chose tacos for this batch. Add corn tortillas to a dry skillet over medium heat along with slices of cheese. Once the cheese is melted and the underside of the tortillas are forming light brown spots they are ready to go. You can optionally add the meat to the tortillas in the skillet for a quick reheat.
  • I topped these tacos with Salsa de Aguacate, finely chopped raw onion, freshly chopped cilantro, and a squeeze of lime.
  • Store leftover Birria in the fridge where it will keep for a few days.

Nutrition Facts : Calories 438 kcal, CarbohydrateContent 19 g, ProteinContent 50 g, FatContent 18 g, SaturatedFatContent 6 g, CholesterolContent 141 mg, SodiumContent 1351 mg, FiberContent 7 g, SugarContent 10 g, ServingSize 1 serving

BIRRIA DE RES TACOS (BEEF BIRRIA TACOS) RECIPE | ALLRECIPES



Birria de Res Tacos (Beef Birria Tacos) Recipe | Allrecipes image

Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.

Provided by gem

Categories     World Cuisine    Latin American    Mexican

Total Time 4 hours 25 minutes

Prep Time 15 minutes

Cook Time 3 hours 40 minutes

Yield 18 tacos

Number Of Ingredients 19

6 dried guajillo chile peppers, seeded
2 dried ancho chiles, stemmed and seeded
4 dried chile de arbol peppers, stemmed and seeded
4 pounds beef chuck roast
salt and freshly ground black pepper to taste
1 tablespoon olive oil, or as needed
4 Roma tomatoes
2 tablespoons white vinegar
2 garlic cloves
2 teaspoons ground black pepper
4 whole cloves
1 pinch ground cinnamon
1 pinch ground cumin
1 pinch ground thyme
1 pinch dried marjoram
1 pinch dried oregano
18 corn tortillas
1 large white onion, finely chopped
1 bunch fresh cilantro, chopped

Steps:

  • Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Rinse meat and pat dry with paper towels. Season with salt and pepper.
  • Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
  • Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
  • Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
  • Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
  • Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
  • Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.

Nutrition Facts : Calories 739.3 calories, CarbohydrateContent 55.1 g, CholesterolContent 137.5 mg, FatContent 37 g, FiberContent 8.3 g, ProteinContent 44.1 g, SaturatedFatContent 14 g, SodiumContent 165.7 mg, SugarContent 3 g

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