⏎ All Recipes
Birria
⏎ All Recipes
Birria
This slow-simmered birria is packed with bold flavors, making it the ultimate comfort food. The secret to its deep, rich taste starts with searing the meat to lock in savory juices before letting it gently simmer in a sauce infused with dried chiles, garlic, and warm spices. Serve it as a hearty stew over rice, or shred the tender meat for the most flavorful birria tacos. However you enjoy it, this recipe is sure to become a favorite!
Products Used
10-Piece Hybrid Nonstick Cookware Induction Set
$579.95
3.5-Quart Hybrid Nonstick Induction Sauté Pan with Lid
$139.99
2-Piece SureGrip Locking Tong Set
$34.99
Directions
- Sear the chuck roast – Heat a large stock pot over medium-high heat. Add the cut-up chuck roast, season with salt and black pepper, and sear on all sides until browned.
- Simmer the meat – Pour in 8 cups of water, then add the halved white onion, bay leaves, and garlic cloves. Cover with a lid, reduce the heat to low, and let it simmer.
- Make the adobo sauce – In a separate pan (e.g. 3.5 or 4 Qt sauté pan), heat a little oil over medium heat. Sauté the tomatoes, onion, and garlic until softened. Add the deseeded dried chiles and toast them until fragrant. Pour in 1 cup of water and let the chiles soak.
- Blend the sauce – Transfer the softened chiles and sautéed ingredients to a blender. Add the especias mixtas (or an alternative spice mix) and blend until smooth.
- Strain & cook – Strain the sauce into the pot with the simmering meat. Stir in 2 tablespoons of chicken bouillon, cover, and continue to simmer for about 3 hours, or until the meat is tender and easily falls apart.
- Serve & enjoy – Serve as a stew with red rice, green salsa, chopped onions, and cilantro. Alternatively, shred the meat and use it for tacos with warm corn tortillas. Add lemon and salt to taste.
Ingredients
- 1 large piece of chuck roast, cut into smaller pieces
- 2 tsp black pepper
- 2 tsp salt
- 1 full white onion, cut in half
- 5 bay leaves
- 5 garlic cloves
- 6 dried guajillo chiles, deseeded
- 5 dried California chiles, deseeded
- 2 dried ancho chiles, deseeded
- 3 tomatoes, cut in half
- 1 piece of white onion
- 5 garlic cloves
- 2 Tbsp chicken bouillon
- 1 packet of especias mixtas (from the Mexican market) or, you can make your own with the following ingredients: 1 tsp mustard seeds, 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp allspice, ½ tsp black peppercorns, 3 cloves, ½ tsp annatto (achiote), 1 crushed bay leaf, 1 small dried red chile
- Recommendations for serving: red rice, green salsa, chopped white onion, chopped cilantro, lemon wedges, warm corn tortillas
Yield:
4-6 servings