BEEF BIRRIA
Birria is usually made with goat's meat or even with lamb or a combination of several types of meat. Cooking time using the Instant Pot or Pressure cooker. The use of a combination of meats is common in restaurants or local Birria eateries known as "Birrierias". Beef Birria is more like a homemade version since beef is more accessible everywhere.
Provided by Mely Martínez
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Season the meat with salt and pepper, then place in a large baking dish.
- Clean and devein the peppers. Slightly toast them over a medium heat, making sure you do not burn them (burned peppers make the dish taste bitter). Soak peppers in a cup of hot water for 20 minutes. Roast the onion and garlic and place in your blender.
- Toast the whole cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.
- Once peppers are soft, drain, add to the blender and puree until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing it. Season the sauce with salt.
- Pour the sauce over the meat, making sure it is covered all over with this sauce of dried peppers and spices. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors. SEE NOTES about adding more water.
- Preheat the oven to 350º F. Bake the meat in the baking dish covered with the aluminum foil for about 4 hours or until it is fork-tender.
Nutrition Facts : ServingSize 1 bowl, Calories 474 kcal, Carbohydrate 14 g, Protein 57 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 265 mg, Sodium 930 mg, Fiber 5 g, Sugar 7 g
BIRRIA - MEXICAN BIRRIA RECIPE FROM MEXICO
Birria is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat or mutton, but occasionally from beef or chicken. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter.
Provided by MexGrocer
Yield 6
Number Of Ingredients 1
Steps:
- On hot griddle toast the ancho and guajillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
- In a deep Dutch oven add the beef and ribs, water, onion, garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano and salt/pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar and chile powder in a blender.
- Serve the stew in a nice bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side as well.
- Video How to make Birria by Easy Cooking with Sandy
AUTHENTIC MEXICAN BIRRIA RECIPE
Learn how to make Birria in your electric multi-cooker or on the stove.
Provided by Charbel Barker
Categories Main Course
Time 2h
Number Of Ingredients 24
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.
Nutrition Facts : ServingSize 1 People, Calories 315 kcal, Carbohydrate 21 g, Protein 24 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 2180 mg, Fiber 8 g, Sugar 12 g
BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)
Goat meat marinated in a sauce with ancho chiles and spices, then slowly braised until soft. This traditional dish known as birria is always accompanied with refried beans and corn tortillas, and is normally served for special occasions.
Provided by HildaM
Categories Soups, Stews and Chili Recipes Stews
Time 13h5m
Yield 16
Number Of Ingredients 24
Steps:
- Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
- Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
- Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
- Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
- Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
- Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
- Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
- Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
- Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
- Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
- Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 38.4 g, Cholesterol 59.8 mg, Fat 2.9 g, Fiber 2.6 g, Protein 30.6 g, SaturatedFat 0.8 g, Sodium 105.4 mg, Sugar 2.7 g
MEXICAN BIRRIA
Steps:
- Gather the ingredients.
- Toast all of the chiles on a hot griddle or in a skillet over medium heat until browned, but not burned.
- Remove the seeds and veins and discard; place the chiles in a bowl, cover them with very hot water, and let sit for 15 to 20 minutes.
- When the chiles have rehydrated, drain them.
- Place the chilies and vinegar in a blender and process to make a paste.
- In a small bowl, mix together all of the rub ingredients. Rub the meat well with this mixture.
- Coat the meat with half of the chile paste.
- Cover loosely with plastic wrap and let the meat marinate overnight in the refrigerator.
- Preheat the oven to 350 F. Pour the 1 cup of water into a Dutch oven or deep casserole dish. Add the coarsely chopped onion, bay leaves, chopped garlic, and the remaining chile paste.
- Place the meat on a rack or steamer basket that sits just above the liquid mixture.
- Place the lid on the pot, making sure that it covers tightly, and bake for 4 hours.
- Remove the meat from the Dutch oven to a cutting board. Cut or break into pieces a little larger than bite size. Distribute the meat among 6 to 8 bowls. Add a bit of the broth to each serving, more if serving as a stew, less if for tacos.
- Serve as a soupy stew or as a taco filling with warm corn tortillas, garnished with the chopped cilantro and onion.
Nutrition Facts : Calories 441 kcal, Carbohydrate 25 g, Cholesterol 170 mg, Fiber 4 g, Protein 65 g, SaturatedFat 2 g, Sodium 481 mg, Sugar 2 g, Fat 8 g, ServingSize 6 - 8 portions (6 - 8 servings), UnsaturatedFat 0 g
MEXICAN STEW: BIRRIA
Provided by Aarón Sánchez
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
- In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.
- Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.
MEXICAN BIRRIA RECIPE (GOAT OR BEEF STEW)
This birria recipe is an iconic meat stew from the Mexican state of Jalisco of lamb, goat or beef cooked low and slow in a seasoned chili sauce.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 17
Steps:
- Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
- Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
- While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
- Add the onion and tomatoes and cook for 5 minutes to soften.
- Add the garlic and cook another 1 minute, stirring.
- Add the cooked onion, tomatoes and garlic to a food processor.
- Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
- Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. You can strain if you'd like for a smoother sauce. See the RECIPE NOTES below.
- Cut the lamb (or beef) into large chunks and add to a large bowl.
- Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
- When you're ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. Add more beef stock or some of the reserved soaking liquid if needed for a soupier birria.
- Serve the braised birria into bowls as a soup, or shred the meat and serve it up onto tortillas as birria tacos, with the reserved liquid consome from the pot as a side soup/broth.
Nutrition Facts : Calories 314 kcal, Carbohydrate 13 g, Protein 38 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 107 mg, Sodium 1607 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
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