How To make Birria
ONE DAY AHEAD:
2 Lamb shanks
1 Veal breast
1 Lamb breast
3 lb Loin of pork, rib or
-shoulder end 2 tb Salt
6 Chiles anchos
3 Chiles guajillos
10 Chiles cascabel
Hot water to cover 18 Peppercorns
4 Whole cloves
1/4 ts Oregano
1/4 ts Cumin seeds, scant ts
1/4 c Vinegar
2 ts Salt
6 cl Garlic, peeled
1/2 sm Onion
ON SERVING DAY:
1 1/2 c Water
The meat Flour and water paste 2 lb Tomatoes, broiled
-(see recipe) Meat juice 1 c Onion, finely chopped
1/2 ts Oregano
The word birria means something deformed or grotesque, and it is used col- loquially in the northwest to mean a mess or failure. This certainly looks a mess when it is cooked, but it is a very savory one. It is a really rustic dish. Usually a whole goat or lamb, although in some places just the offal, is seasoned with a paste of ground spices and chilies and cooked in a pit barbecue. One day ahead: There will be approximately 6 to 7 pounds of meat. Slash the meats in several places down to the bone and rub the salt well into it. Meanwhile, prepare the chili paste. Heat the comal (or griddle) and toast the chilies lightly, turning them from time to time so that they will not burn. Remove the veins and seeds. Put the chilies to soak in hot water for abt. 20 minutes, then transfer with a slotted spoon to the blender jar, add the rest of the ingredients, and blend to a smooth sauce. Cover the meat thickly with the paste and set it aside to season for about 18 hours. On serving day: Preheat the oven to 350F. Put the water in the bottom of a large Dutch over or casserole with a tightly fitting lid and place the meat on a rack so the it is just about the water. Seal the lid with a paste of flour and water and cook for about 3 1/2 to 4 hours, by which time the meat should be almot falling off the bones. Strain off the juices from the bottom of the pan, cool, and skim off the fat. There should be about 2 cups of juices left-if not, make it up with up to 2 cups of water. Blend the tomatoes to a smooth sauce. Put the sauce and the skimmed juices from the meat into a saucepan and bring to a boil. Serve each portion of mixed meats in a deep bowl. pour 1/2 cup of sauce over the meat and sprinkle with the chopped onion and oregano. Eat with tortillas. Makes 8 to 10 servings. From the Cuisines of Mexico by Diana Kennedy
How To make Birria's Videos
CHEESY JUICY BEEFY BIRRIA TACOS, WOW! | SAM THE COOKING GUY 4K
Birria Tacos are beefy, cheesy, juicy and crispy to perfection. Make them, you won't be disappointed!
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00:00 Intro
1:37 Trimming chiles
3:50 Soaking the chiles
4:12 Addressing the meat
4:44 Cutting short rib
5:08 Seasoning short rib
5:44 Searing short rib
6:49 Cooking onion
7:16 Adding garlic
7:40 Adding apple cider vinegar
8:16 Adding in the short rib
8:41 Making the sauce
10:42 Adding the sauce
11:10 Baking instructions
12:06 Birria reveal
13:10 trying the birria
13:59 Prepping the tortilla
14:40 Building a taco
16:02 First Bite
16:57 Outro
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Delicious Birria Recipe -3 ways
Delicious Birria Recipe In 3 Ways
Hey Folks! Today we have a special guest and a special recipe with @CookingWithCJ ! This mouthwatering dish makes it hard to take the thumbnail! The best part about this recipe is how simple, efficient and delicious this is! Turn your childhood cup a noodles, birria cup of noodles (any ramen works, just make sure its beef), birria tacos, and birria burritos. Then we have a simple burrito and taco. To be honest I can eat this by itself! I hope you create this dish at home and be sure to tag me in the final dish!
Birria Ingredients:
Chuck Roast
Short ribs
3 tbsp Olive Oil
3 Tomatoes
1 Onion
2 head of Garlic
5 dried Guajillo Chilis
5 dried Ancho Chilis
1 tsp Cumin
1 tbsp Black Pepper
1 tbsp Salt
1/2 tsp Cinnamon
1 tsp Mexican oregano
1 tsp Chipotle.
2 bay leaf
2-3 cups beef broth
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These Tacos are LIFE CHANGING | Authentic Birria Tacos
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HOW TO MAKE BIRRIA STEP BY STEP
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The BEST AUTHENTIC Birria Recipe | Birria Quesa tacos and consommé | Views on the road Famous Birria
I can't help but feel overjoyed every time I take a bite out of the juicy, succulent, melt-in-your-mouth Birria. I love sipping on the rich and flavorful consommé. Let’s get ready to indulge in the crispy goodness of the quesaBirria tacos. It's truly a delectable feast for the senses! ❤️ Steph & Cloud
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Boil on med-low for 2 1/2 to 3 hours or until tender
????THIS RECIPE WORKS GREAT WITH CHUCK BEEF AND EVEN BETTER WITH RIBEYE ????
????♀️ Our Famous Family Beef Birria recipe -
Ingredients
5 Pounds lamb leg
2 Pounds of Beef cheek
10 chiles guajillos (Save 4 cups of Chile water for blending : )
2 dried chipotle peppers or chipotles in adobo sauce
6 Cups water
1 roasted onion
4 roasted tomatoes
8 roasted garlic cloves
6 bay leaves
1 1/2 Tbsp allspice
1 Tbsp instant decaf coffee
1 Tbsp Marjoram
1 Tbsp Mexican oregano
1/2 Tbsp ginger powder
1/2 Tbsp ground cumin
1/2 Tbsp black pepper
3 Tbsp coarse sea salt (+ 3 Tbsp Chicken bouillon: adjust to taste : )
1/2 Block of Ibarra chocolate
1/2 cup Pineapple vinegar (or Apple cider vinegar)
Optional- 2 Pounds of beef bone- 6 Carrots for added flavor- 3oz of Tequila
Birria quesa tacos
Birria
Corn tortillas
Melty cheese such as: Mozzarella, queso Chihuahua, Oaxaca, or asadero just make sure it melts : )
Onions, chopped
Cilantro chopped
Limes
Tip❣️
WATER ???? Make sure to cover the lamb with enough water for a delicious broth. You will need 10 to 13 cups in total.
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How To Make Birria Tacos
Andrés Galindo of Nene’s Deli Taqueria in Brooklyn, NYC is in the MUNCHIES Test Kitchen making Quesabirria Tacos. He braises beef until tender in a rich chile broth and then crisps it in a corn tortilla with cheese. The result is a savory and cheesy cross between a quesadilla and a taco, served with a bright consommé dip.
Check out the recipe here:
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