Birria is a dish from Mexico that is a "Sunday" food, made during special occasions or family get togethers. It's typically made with goat meat, which is very tender and moist. Birria refers to the broth that the meat is in. It's seasoned with several different types of chiles, along with tomato, garlic, and onion among other things. The meat can be cooked in a variety of ways, but one of the easiest methods of doing it at home is by simmering it for several hours until the meat falls off the bone. This meat is usually accompanied by homemade warm tortillas, rice, and refried beans. And the BEST drink for any Mexican meat is Sangria, partially frozen so it's coooold!!!
Birria Tacos
- Prep Time:40 min
- Cook Time: 3 hr 10 min
- Serves: 6-8 servings
Ingredients
- 3 pounds bone-in beef short ribs
- Kosher salt
- 5 dried California chile peppers, stemmed and seeded
- 5 dried pasilla chile peppers, stemmed and seeded
- 2 dried ancho chile peppers, stemmed and seeded
- 4 medium tomatoes, cored and quartered
- 1 small white onion, quartered
- 4 cloves garlic
- 12 black peppercorns
- 1 tablespoon achiote paste (available at Latin markets)
- Pinch of cumin seeds
- Freshly ground pepper
- 12 to 16 small corn tortillas, warmed
- Lime wedges, for serving
Directions
Put the short ribs in a large heavy pot. Season with 3 teaspoons salt and cover with water by about 1 inch. Bring to a boil over medium heat, skimming any foam from the surface. Reduce the heat to low and simmer until the meat is tender, 2 hours, 30 minutes to 3 hours. Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly, then shred the meat from the bone. Skim the fat off the broth in the pot; reserve the broth.
Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achiote paste and cumin and process until smooth, adding water if necessary.
Mix about 1 cup reserved broth into the chile puree, then pour the puree through a fine-mesh sieve into the pot of broth. Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes. Add the shredded meat and simmer 10 more minutes. Season with salt and pepper.
Use tongs to divide the meat among the tortillas. Top with onions and cilantro; serve with the remaining cooking liquid and lime wedges.
Recipe courtesy Marcela Valladolid.
Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achiote paste and cumin and process until smooth, adding water if necessary.
Mix about 1 cup reserved broth into the chile puree, then pour the puree through a fine-mesh sieve into the pot of broth. Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes. Add the shredded meat and simmer 10 more minutes. Season with salt and pepper.
Use tongs to divide the meat among the tortillas. Top with onions and cilantro; serve with the remaining cooking liquid and lime wedges.
Recipe courtesy Marcela Valladolid.
Stacy
This looks so good. I think I'll sub out the different chiles though. I'm from New Mexico and IMO there is nothing better than New Mexico Chile, red or green. Thanks for sharing