Finally, here's the recipe for one of the most popular preparations from the state of Jalisco in Mexico, Birria. Traditionally, Birria is prepared with lamb meat, or as in this case, mixing beef and lamb meat.
There are a few different ways to enjoy Birria. This recipe is the most common way to have it, as a soup or stew using dried chiles and other spices. For that variety, the meat is shredded and served in the soup, then topped with cilantro, onion, and lime.
Preparing this Birria recipe does not involve great culinary complications, but it will take some time and patience. Check it out.
For the Meat
250gr Bone-In Lamb Ribs
250gr Beef shank
250gr Beef loin
For the Broth
1/2 Chipotle Pepper
1/2 Tsp dried thyme
1/2 Tsp Marjoram
1/2 Tsp Dried Oregano
1 Bay Leaf
1/4 Tsp Ground Cumin
1/4 Tsp Ground Ginger
1/4 Cinnamon Stick
4 Cloves Garlic
1/4 Large Onion
2 Red Tomatoes
30ml cup Apple cider vinegar
1 cup Water
Season the meat with salt, pepper, and cumin
Cut open the dried chiles 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.
To prepare the Birria here are 3 different options:
If Using an OVEN: Add the meat with the marinade to a large oven-safe dish and cover with aluminum foil and cook at 180°C for 2 hours or until the meat is easy to shred.
If Using a STOVETOP: 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.
If Using an ELECTRIC PRESSURE COOKER: Add the meat with the marinade 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.
9. Remove the meat and shred it. You can then serve it over the soup made from the sauce that the meat is cooked in; serve it with cilantro, lime, onions, and salsa.
Another way to have Birria is in Taco, if you prefer that option just take the shredded meat, heat up the tortilla, and dip it in the broth before adding the meat and serving it with onion, cilantro, salsa, and lime.
Did you like this recipe? Let us know how it goes with your Birria, take a picture, and tag us on Instagram @clocfood