I made birria yesterday and I wanted to share my recipe!
I went with meat that was on sale so I used beef short ribs, clod, and bone-in chuck roast. I had been hoping to get goat, but the butcher was out. They didn’t have cheek, either, and the oxtails were ridiculously overpriced so I stuck with these cuts.
Sofrito:
Olive oil
White onion chopped
Poblano pepper chopped
garlic chopped
2 large tomatoes, chopped
Cook all this down until it’s thoroughly softened and starting to blend together.
Make the adobo:
6 Anchos
6 guajillos
6 chopotles
Remove stems and seeds, roughly chop all the dried peppers and put them in a heat-proof bowl. Add a handful of almonds and 1/4 cup raisins and pour boiling water over all of it to cover. Add in ground coriander, allspice, cinnamon, Black pepper, Mexican oregano, salt, and smoked paprika. Let sit 20-30 minutes while you’re doing other prep. Blend it all smooth and stir in 1/4 to 1/2 cup pple cider vinegar depending on how sour you like your adobo.
Put the meat in the pot with the sofrito. I cut the chuck and clod into medium-large chunks. Pour water over the meat to cover it. Now pour in the adobo and give everything a good stir. This is not required, but I also added a tbs of Penzey’s beef base, which takes the flavor up a notch. To this I added chopped up cilantro (coriander) stems and three bay leaves. Bring to a low simmer and cook until the meat is falling apart (this took me about 3 hours). You’ll want to readjust the salt and spices towards the end.
Here are images of it cooking on the stove and the final plating (topped with cilantro, onion, radish, and served with corn tortillas).
Well, a couple of recommendations, I would leave the tortillas a little more crispy, usually you eat the birria with only the tortilla and the hands, so it needs to be a little less like a soup. And a lot of salsa on top. I would also add a couple of chiles de “amor”.
I mean, it is not like it doesn’t look right, I am sure that it tasted better, that is just the way I like it.
ProjectShamrock
Normally I turn up my nose at “birria” that isn’t made with chivo, but this looks pretty well done.
immigrantanimal
No mames hasta las tortillas se ven bien ricas, felicidades!
5 Comments
I made birria yesterday and I wanted to share my recipe!
I went with meat that was on sale so I used beef short ribs, clod, and bone-in chuck roast. I had been hoping to get goat, but the butcher was out. They didn’t have cheek, either, and the oxtails were ridiculously overpriced so I stuck with these cuts.
Sofrito:
Olive oil
White onion chopped
Poblano pepper chopped
garlic chopped
2 large tomatoes, chopped
Cook all this down until it’s thoroughly softened and starting to blend together.
Make the adobo:
6 Anchos
6 guajillos
6 chopotles
Remove stems and seeds, roughly chop all the dried peppers and put them in a heat-proof bowl. Add a handful of almonds and 1/4 cup raisins and pour boiling water over all of it to cover. Add in ground coriander, allspice, cinnamon, Black pepper, Mexican oregano, salt, and smoked paprika. Let sit 20-30 minutes while you’re doing other prep. Blend it all smooth and stir in 1/4 to 1/2 cup pple cider vinegar depending on how sour you like your adobo.
Put the meat in the pot with the sofrito. I cut the chuck and clod into medium-large chunks. Pour water over the meat to cover it. Now pour in the adobo and give everything a good stir. This is not required, but I also added a tbs of Penzey’s beef base, which takes the flavor up a notch. To this I added chopped up cilantro (coriander) stems and three bay leaves. Bring to a low simmer and cook until the meat is falling apart (this took me about 3 hours). You’ll want to readjust the salt and spices towards the end.
Here are images of it cooking on the stove and the final plating (topped with cilantro, onion, radish, and served with corn tortillas).
https://imgur.com/a/EK0ASDQ
I’m coming over.
I am hungry now.
Well, a couple of recommendations, I would leave the tortillas a little more crispy, usually you eat the birria with only the tortilla and the hands, so it needs to be a little less like a soup. And a lot of salsa on top. I would also add a couple of chiles de “amor”.
I mean, it is not like it doesn’t look right, I am sure that it tasted better, that is just the way I like it.
Normally I turn up my nose at “birria” that isn’t made with chivo, but this looks pretty well done.
No mames hasta las tortillas se ven bien ricas, felicidades!