Ingredients
• 10 black pepper
• 5 cloves
• 1 tsp of cumin
• 3 bay leaves
• ¼ tsp of marjoram
• ½ tsp of thyme
• 2 tbsp of oregano
• ½ tsp of powder ginger
• 1 cinnamon stick
• 4 cups of water
• 3 cups beef broth or bone
• ½ cup of vinegar or apple cider vinegar
• 6 tomatoes
• 10 garlic cloves
• ½ onion
• 1 tsp of cooking oil
• 2 ½ tbsp of sat
• 5 chile ancho
• 7 guajillo
• 5 chile cascabel
• 5lbs of boneless chuck roast Steak and 2 lbs beef shank
• Notes:
• Traditionally done with goat meat but popularly with beef. Some don’t like game flavor of goat. If do go at it 7 lbs of goat.
Instructions
Day 1.
1. Season the meat with salt, pepper, and cumin
2. Cut open the dried chiles with scissors and remove the seeds
3. 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
4. Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened. Notes: bone broth lot better for tasting flavor
5. 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,and all of the remaining spices except for the ground cumin and ginger and cinnamon stick. Continue cooking for about 5 minutes, moving it around often.
6. Add the chiles (including the 2 cups water and 2 cups bone broth), 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 because wanted like paste. Then super liquid. Strain the sauce is optional some do and some don’t and set aside the resulting sauce for the next step.
7. 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.
8. Best results I’ve had and best flavor results meat soaking in sauce marinating over night. So much better flavor.
Day 2
Method 1 – Stovetop
• Add the meat and cinnamon stick 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.
Method 2 – Oven
• Add the meat and cinnamon stick 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.
• Method 3 – Electric Pressure Cooker *Preferred Method
• Add the meat and cinnamon stick 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 15 minutes or longer. If not hurry let it seat and naturally let it release. Remove the lid per instructions and the meat will be tender and ready to shred.
How to Serve
• 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. I do have salsa recipe if need. Also make Birria in quesobirria too.
1 Comment
Birria
Ingredients
• 10 black pepper
• 5 cloves
• 1 tsp of cumin
• 3 bay leaves
• ¼ tsp of marjoram
• ½ tsp of thyme
• 2 tbsp of oregano
• ½ tsp of powder ginger
• 1 cinnamon stick
• 4 cups of water
• 3 cups beef broth or bone
• ½ cup of vinegar or apple cider vinegar
• 6 tomatoes
• 10 garlic cloves
• ½ onion
• 1 tsp of cooking oil
• 2 ½ tbsp of sat
• 5 chile ancho
• 7 guajillo
• 5 chile cascabel
• 5lbs of boneless chuck roast Steak and 2 lbs beef shank
• Notes:
• Traditionally done with goat meat but popularly with beef. Some don’t like game flavor of goat. If do go at it 7 lbs of goat.
Instructions
Day 1.
1. Season the meat with salt, pepper, and cumin
2. Cut open the dried chiles with scissors and remove the seeds
3. 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
4. Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened. Notes: bone broth lot better for tasting flavor
5. 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,and all of the remaining spices except for the ground cumin and ginger and cinnamon stick. Continue cooking for about 5 minutes, moving it around often.
6. Add the chiles (including the 2 cups water and 2 cups bone broth), 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 because wanted like paste. Then super liquid. Strain the sauce is optional some do and some don’t and set aside the resulting sauce for the next step.
7. 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.
8. Best results I’ve had and best flavor results meat soaking in sauce marinating over night. So much better flavor.
Day 2
Method 1 – Stovetop
• Add the meat and cinnamon stick 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.
Method 2 – Oven
• Add the meat and cinnamon stick 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.
• Method 3 – Electric Pressure Cooker *Preferred Method
• Add the meat and cinnamon stick 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 15 minutes or longer. If not hurry let it seat and naturally let it release. Remove the lid per instructions and the meat will be tender and ready to shred.
How to Serve
• 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. I do have salsa recipe if need. Also make Birria in quesobirria too.