Biramruz Recipes

AUTHENTIC MEXICAN BIRRIA RECIPE

Steps:

• Season the meat with salt, pepper, and cumin
• Cut open the dried chiles with scissors and remove the seeds
• Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside
• Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened.
• In the same frying pan where you fried the chiles, add 1 tablespoon of oil and cook the onions and tomatoes until they are browned. Add the garlic, peppercorns, bay leaves, cinnamon stick, and all of the remaining spices except for the ground cumin and ginger. Continue cooking for about 5 minutes, moving it around often.
• Add the chiles (including the water), the ingredients from the previous step, and the ginger, cumin, apple cider vinegar and water to a blender and blend until smooth. It will still be pretty thick, but that is fine. Strain and set aside the resulting sauce for the next step.
• Pour the sauce over the meat in a large bowl and cover. If using the oven or stovetop methods, you will want to marinate for at least 2 hours or overnight. If using the electric pressure cooker option, you can marinate it, but it isn't necessary.
• Follow the cooking instructions according to your preferred method below.
• Add the meat with the marinade to a large stockpot and cook over medium heat, covered, for about three hours, or until the meat falls off the bones and is easy to shred.
• Add the meat with the marinade to a large oven-safe dish and cover with aluminum foil and cook at 350 degrees fahrenheit for 2 hours or until the meat is easy to shred.
• Add the meat with the marinade (or just the meat and the marinade separately if you chose not to marinate it) to the pot of the electric pressure cooker.
• Follow instructions for your electric pressure cooker to bring it to high pressure and cook for 45 minutes. Release pressure naturally for 5 minutes and then use the quick pressure release option to release the rest of the pressure. Remove the lid per instructions and the meat will be tender and ready to shred.
• Remove the meat and shred it. You can then serve it over the soup made from the sauce that the meat cooked in or you can serve it with tortillas as tacos with cilantro, lime, onions, and salsa.

BIRRIA RECIPE

Steps:

• Place Anaheim and guajillo peppers in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.
• Pour chiles and water into a blender; add onion, mixed spices, and salt. Blend until sauce is smooth.
• Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.

CLASSIC BRIGADEIROS RECIPE BY TASTY

Steps:

• In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
• Pour onto a greased plate, then chill for 1 hour.
• Shape and roll the chilled mixture into balls.
• Roll the balls in chocolate sprinkles.
• Enjoy!

BRAISED GOAT BIRRIA

Steps:

• Preheat oven to 275°F. Bring ancho chiles and 4 cups water to a boil over medium-high. Remove from heat and let cool.
• Meanwhile, toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 15-20 minutes. Let cool.
• Toast cumin seeds and peppercorns in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle with garlic powder and cinnamon.
• Purée ancho chiles and soaking liquid, peanuts, spice mixture, and chocolate in a blender until smooth. Strain through a fine-mesh sieve into a Dutch oven or other large heavy pot, reserving any solids. Return solids in sieve to blender and add 3 cups water. Process until smooth and strain back into Dutch oven; discard any solids.
• Heat oil in a large skillet over medium-high. Season meat generously with salt. Cook, turning occasionally, until browned all over, 12-15 minutes total. Carefully add meat to Dutch oven and add bay leaves. Bring liquid to a simmer over medium-high. As soon as it just begins to bubble, lower heat, cover pan tightly with foil, then lid. Braise meat until meat shrinks off of bones and is fork-tender, 3-3 1/2 hours (check periodically to make sure liquid is at a gentle simmer).
• Meanwhile, purée chiles de árbol, tomatoes, broth, and oregano in a clean blender until smooth. Strain through clean sieve into a large saucepan and bring to a simmer over medium heat; cook 10 minutes to let flavors meld. Season with salt; keep sauce warm.
• Increase oven to 400°F. Let meat cool, uncovered, in braising liquid 30 minutes. Transfer meat to a rimmed baking sheet and roast until edges begin to brown, 13-17 minutes. Pull or slice meat into servings. Divide among shallow bowls along with tomato-chile sauce.
• Serve meat with onion, cilantro, lime wedges, and tortillas alongside.

BIRRIA

Steps:

• The meat: Trim most of the fat from the meat (it is strong tasting); if it is a goat hindquarter, cut into 2 pieces with a cleaver, severing it through the joint at the top of the leg. Place in a large noncorrosive dish.
• The chile marinade: Heat a griddle or heavy skillet over medium heat. Tear the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface with a metal spatula until they crackle and blister, then flipping them over and pressing them again. Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes. Roast the garlic on the hot griddle or skillet, turning frequently, until soft inside and blackened outside, about 15 minutes. Cool and peel.
• Drain the chiles and place in a blender jar with garlic, 1/4 teaspoon clove, 2 teaspoons lightly toasted sesame seeds and vinegar. Pulverize the cumin and peppercorns in a mortar or spice grinder, and add to the blender along with the salt and 3/4 cup water. Blend until smooth, then strain through a medium-mesh sieve. Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing. Spread the rest of the chile paste over the meat, cover and refrigerate overnight (at least 18 hours).
• Slow-steaming: Preheat the oven to 325 degrees F. Set a roasting rack into a deep, wide kettle, a roasting pan with a rack or a stockpot. If it doesn=t sit at least 1-inch above the bottom of the pot, prop it up on custard cups, tin cans or the like. Measure in 4 cups of water, then lay the marinated meat on the rack and spread any remaining marinade over it.
• Add water to the masa (or masa harina mixture) to make a soft dough. Roll tennis ball-size pieces between your palms to make 3/4-inch ropes, then press them gently all around the top edge of your pot. Set the lid in place and press it into the masa to seal. Bake for 4 hours.
• Finishing the broth: Break the seal by tapping the hardened masa with the back of a cleaver or mallet, and take off the lid; then carefully remove the tender meat. Take out the rack, spoon the fat off the broth, then measure it. You need at least 1 quart, if necessary, add water to bring it to that level. Pour the broth into a small saucepan. Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium-low heat for 45 minutes. Season with salt.
• Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible. Set the meat on a baking sheet, brush lightly with the reserved chile paste glaze, then bake for 10 minutes to set the glaze.
• Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth. Mix the onion and fresh coriander, and pass it with the lime at the table.
• Suggested Drink: Triple Distilled Perfidia Plata Tequila Sol Beer Sangrita

FISH VERA CRUZ

Steps:

• In a medium saucepan, boil the tomatoes, jalapenos, oregano, and garlic salt for about 8 minutes, or until tomatoes have cooked down to a liquid. Remove from heat and let cool slightly. *Transfer to a blender and puree until smooth. Return sauce to pan, add chopped onion and cilantro, and stir well. Heat through and keep warm until ready to serve.
• Heat oil in a large skillet over medium-high heat (you can use as little as 2 tablespoons oil to up to 1/2-inch deep). Season fish with salt and pepper and then carefully place in the pan; this may require adding the fish in 2 batches if your skillet is not large enough to hold all 4 fillets. Saute or pan-fry the fish until cooked on 1 side (fish will be opaque on that side). Carefully flip fish and continue cooking until cooked on second side and cooked through in the middle; the fish should be opaque in the middle. Cooking time will vary based on thickness of the fish fillets and the type of fish, but it should not take more than 3 to 5 minutes on each side. Transfer fish onto a serving platter or each of 4 dinner plates and top with the sauce. Serve immediately.

BIRRIA RAMEN

Steps:

• Bring a medium pot of water to a boil.
• If there's meat on the bone in your leftover birria broth, pull it off the bone, shred it with your fingers or a fork, and return it to the broth. In a small pot, heat the broth over medium - if it's thick, add a splash of water to make it soupy. When it comes to a simmer, taste for seasoning and adjust if needed with salt. Turn the heat down to low.
• Crack the egg into a small bowl, then carefully slide it into the broth. Once the white is completely set but the yolk is still soft, turn off the heat.
• As soon as you add the egg to the broth, add the noodles to the boiling water and simmer according to package instructions until cooked, about 2 minutes; drain.
• Add the cooked noodles to a bowl then gently spoon the egg and broth on top. Garnish with onion and herbs, and top with a squeeze of lime juice.