BEEF BIRRIA
Birria is usually made with goat's meat or even with lamb or a combination of several types of meat. Cooking time using the Instant Pot or Pressure cooker. The use of a combination of meats is common in restaurants or local Birria eateries known as "Birrierias". Beef Birria is more like a homemade version since beef is more accessible everywhere.
Provided by Mely Martínez
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Season the meat with salt and pepper, then place in a large baking dish.
- Clean and devein the peppers. Slightly toast them over a medium heat, making sure you do not burn them (burned peppers make the dish taste bitter). Soak peppers in a cup of hot water for 20 minutes. Roast the onion and garlic and place in your blender.
- Toast the whole cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.
- Once peppers are soft, drain, add to the blender and puree until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing it. Season the sauce with salt.
- Pour the sauce over the meat, making sure it is covered all over with this sauce of dried peppers and spices. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors. SEE NOTES about adding more water.
- Preheat the oven to 350º F. Bake the meat in the baking dish covered with the aluminum foil for about 4 hours or until it is fork-tender.
Nutrition Facts : ServingSize 1 bowl, Calories 474 kcal, Carbohydrate 14 g, Protein 57 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 265 mg, Sodium 930 mg, Fiber 5 g, Sugar 7 g
BIRRIA DE RES -- BEEF BIRRIA
Yowsa what a treat to make a huge batch of Beef Birria -- it's such a rich, satisfying flavor and you can use the Birria to make all sorts of on-the-fly meals.
Provided by Mexican Please
Categories Main Course
Number Of Ingredients 21
Steps:
- Start by rinsing and de-stemming the tomatoes. Roast them in a 400F oven for 20-25 minutes or until you need them.
- Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Roast them in the oven for 1-2 minutes or until warm and fragrant. Add the chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20 minutes or so.
- Roughly chop 1 onion and peel 6 garlic cloves. Add a glug of oil to a skillet on medium heat and saute the onions and whole garlic cloves. Once the onion has softened and lightly browned you can add this mixture to the blender.
- Add a thin layer of oil to a skillet and preheat to medium-high. Chop up the brisket into chunks and give it a good salting. Sear each side of the beef in the skillet for a few minutes or until it is browning. Add the seared meat pieces to the slow cooker. You can optionally deglaze the pan with the 2 cups of stock that's used to liquefy the sauce.
- Before draining the reconstituted chiles take a taste of the soaking liquid. If it tastes bitter to you then use stock for the sauce. If you like the flavor you are welcome to use the soaking liquid in place of the stock.
- Add the drained chiles, roasted tomatoes, and the onion-garlic mixture to a blender along with: 2 cups of stock (or what you used to deglaze the meat pan), 2 chipotles in adobo (optional), 1-2 tablespoons adobo sauce from the can (optional), 1 teaspoon cumin, 2 teaspoons Mexican oregano, 1/8 teaspoon cinnamon, pinch of ground clove, 2 teaspoons salt, and some freshly cracked black pepper. Combine well. Note: if you're using stock that's high in sodium you can consider starting with a single teaspoon of salt and going from there.
- Take a taste of the sauce. An easy to way to add more heat is to add an additional half or whole chipotle. Keep in mind that the sauce has to compete with the big flavor of the beef so I tend to make it salty and fiery at this point.
- Cover the seared meat pieces with the sauce. Slow cook on low for 4-6 hours.
- Once cooked you can optionally skim off any fat that has risen to the surface. Shred the beef using two forks and discard any fatty chunks that you don't want to eat.
- Add the shredded beef (or as much as you are using for tonight's meal) to a separate bowl and add enough sauce to give it a thorough coating. Adding the sauce to the shredded beef is the key so don't skip this step!
- One serving option is to simply add the shredded beef back to the sauce and serve it soup style -- you may need to thin out the sauce with some stock if you choose this option.
- But I chose tacos for this batch. Add corn tortillas to a dry skillet over medium heat along with slices of cheese. Once the cheese is melted and the underside of the tortillas are forming light brown spots they are ready to go. You can optionally add the meat to the tortillas in the skillet for a quick reheat.
- I topped these tacos with Salsa de Aguacate, finely chopped raw onion, freshly chopped cilantro, and a squeeze of lime.
- Store leftover Birria in the fridge where it will keep for a few days.
Nutrition Facts : Calories 438 kcal, Carbohydrate 19 g, Protein 50 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 1351 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
BIRRIA DE RES
Birria, the regional stew from Mexico saw a meteoric rise in popularity recently, as a soupy style made with beef, popularized by birria vendors in Tijuana, took off in the United States. The chef Josef Centeno, who grew up eating beef and goat birria in Texas, makes a delicious, thickly sauced version based on his grandma Alice's recipe, mixing up the proteins by using oxtail, lamb on the bone and even tofu (you can, too). Preparing the adobo takes time, as does browning the meat, but it's worth it for the deep flavors in the final dish. The best way to serve birria is immediately and simply, in a bowl, with some warm corn tortillas. But make sure to put any leftovers to work: Extra meat, pulled from the bones, can be shredded for crisp quesabirria tacos, fried in the birria fat for cheesy, lacy edges. And the leftover broth, or consomé, is ideal for a comforting bowl of birria ramen, with an egg and some fresh herbs on top.
Provided by Tejal Rao
Categories dinner, meat, soups and stews, main course
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 325 degrees.
- Prepare the chiles: Use tongs to place the poblano chiles directly over the open flame of a gas burner set to high. Cook the poblanos until totally charred all over, turning as needed, about 2 minutes per side. Transfer to a small bowl and cover with plastic wrap so the poblanos can steam. After 10 minutes, use your fingers to pull the blackened skins away from the poblanos, then remove the stems and seeds. Roughly chop the poblanos and set aside.
- While the poblano chiles steam, place a large skillet over medium heat. Working in batches to cook the guajillo chiles evenly in one layer, flatten the chile halves on the hot skillet and toast them for about 15 seconds, turning once. Put the chiles in a bowl and add 2 cups hot water to help soften them. Set aside.
- Prepare the meat: Season the meat all over with the salt. Heat the oil in a large, oven-proof pot over medium-high. Working in batches, sear the meat on all sides until well browned, 2 to 3 minutes per side, transferring the browned meat to a large bowl as you work.
- After you've seared all the meat, add the onion to the pot and cook, stirring occasionally, until golden, about 5 minutes. Return all the meat to the pot.
- Meanwhile, add the tomatoes, vinegar, garlic, ginger, oregano, sesame seeds, cumin, cloves and a few grinds of black pepper to a blender, along with the chopped poblanos, toasted guajillos and the chile soaking liquid. Purée until smooth, scraping down the edges of the blender as needed.
- Pour the blended mixture into the pot with the meat. Add the cinnamon stick and bay leaves, along with about 4 to 6 cups of water, enough to amply cover the meat.
- Cover and cook in the oven until the meat is fork-tender, about 2 hours.
- Divide among bowls and sprinkle with cilantro. Serve with lime wedges for squeezing on top, and a side of warm tortillas.
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