Birria
Savor the rich flavors of tender beef simmered with spices and chilies in this mouthwatering birria recipe.
Ingredients
- 1.2 kg beef, cut into large chunks
- 2 tbsp neutral oil
- 2 onions, sliced
- 6 garlic cloves, sliced
- 6 guajillo chillies, stemmed and seeded
- 3 ancho chillies, stemmed and seeded
- 6 dl water
- 2 tomatoes, quartered
- 2 tbsp vinegar
- 2 bay leaves
- 1 tsp cumin
- 1 tsp dried thyme
- 4 cloves
- 1 small cinnamon stick
- 2 tsp salt
- 1/2 tsp black pepper
How to make it
- Pat the beef dry with paper towels and season it with the salt and black pepper on all sides.
- Heat the neutral oil in a heavy pot over medium-high heat and sear the beef in batches until well browned on the outside, then set it aside.
- Lower the heat to medium and cook the onions in the same pot until soft and lightly golden; add the garlic and stir for 30 seconds until fragrant.
- Add the guajillo chillies and ancho chillies, then toast them briefly in the hot fat before adding the tomatoes, cumin, dried thyme, cloves, cinnamon stick, bay leaves, water and vinegar.
- Simmer everything for about 15 minutes until the chillies are soft and the tomatoes have broken down.
- Remove the pot from the heat and blend the sauce until smooth and deep red.
- Return the sauce to the pot, add the browned beef, cover, and cook gently over low heat for about 2 hours until the meat is very tender and can be pulled apart.
- Let the birria rest for 10 minutes, then serve the tender beef in deep bowls with plenty of the red consomme spooned over it.
