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
Authentic Mexican Birria Recipe
Easy and delicious Mexican Birria recipe. You can make this birria with goat meat, beef or lamb. The beef substitutes are my blog and all the ingredients you need to make Mexican Birria Recipe are here
7 pounds Goat meat (loin, leg rib)
or 7 pounds of Beef (chambarete & bone in beef shoulder)
INGREDIENTS AND SUBSTITUTES TO MAKE BIRRIA
1 cinnamon stick
10 black pepper
5 cloves
3 Bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1/2 teaspoon thyme
1/4 marjoram teaspoon
1/2 ginger teaspoon
1 onion
1/2 cup chopped cilantro
4 Limes
1/2 cup white or apple vinegar
1 spoon vegetable or cooking oil
1/2 tablespoons of salt
The Most Tender BIRRIA with CONSOME | BIRRIA QUESA TACOS
Birria is a synonym of greatness. When paired with a delicious and melty Oaxaca cheese it creates a fusion that is so hard to describe. Both the Birria and consome are a delightful combination. In this video I teach you how to make the perfect birria quesa tacos! Get ready to enjoy this deliciousness, it will have you going back for more.
For translated recipes to Spanish visit: Villa Cocina Español
** Special thanks to my husband (Cameraman) for always giving his 100% and enjoying what he does.
????PRODUCTS IN THIS VIDEO ????
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➤ Vitamix A3500 Smart blender Professional grade 64oz :
➤ Pyrex glass measuring cups set of 3 :
➤ Terracotta 3.5 oz pinch bowls mini :
➤ Le Creuset Stainless Steel Fry Pan 12”:
➤ OXO good grip kitchen scissors:
➤ OXO 12in tongs :
➤ Pyrex glass bowl set of 3 :
➤ OXO Spatula, small, black:
Birria quesa tacos recipe
3.3 or 3.5 lbs of beef short ribs
8 ea guajillo chiles (chilis)
4 ea puya chiles
2 ea (1/2 lb) roma tomatoes
1/2 medium onion, yellow
3 ea garlic, cloves
1/2 tsp cumin, whole
1/4 tsp black pepper
1/2 tsp Mexican oregano
1 tsp white vinegar
2 tsp salt
3 ea small mint leafs or Hierbabuena
1 ea bay leaf
11 cups of water
*Adjust salt to taste at the end.
*If you need additional water to puree ingredients well you can add some more.
Mentioned in Video ⬇️
Authentic Mexican salsa (made blended version):
In case you want to make ⬇️
Salsa for tacos:
Will also need:
Corn Tortillas
Queso Oaxaca (Type of Mexican cheese) or Mozzarella cheese.
Toppings
Chopped: Onion, cilantro and jalapeño.
Lime wedges
???? ***Other items in my kitchen *** ????
➤ Le Creuset cast iron roaster 5.25 qt ( 11.7’’x 16.8’’ ) :
➤ Le Creuser 2 qt saucepan:
➤ Le Creuset Stainless Steel Fry Pan 12”:
➤ AZEUS Digital food scale:
➤ Molcajete 8’’ :
➤ Johns Boos block cutting board care and maintenance set:
➤ John Boos WALNUT wood cutting board 24in x 18in x 1.5in:
Other recipes to try ????
⃗ Green Chile chicken tamales:
⃗ Carnitas:
⃗ Roasted chicken:
⃗ How to cure a molcajete:
⃗ Taquitos dorados:
⃗ Pork ribs in guajillo sauce:
⃗ Chiles rellenos:
Youtube (Spanish videos) (Videos en español):
Facebook:
Instagram:
Only BIRRIA Recipe you need (beginners)
if your looking for make birria recipe for tacos or ramen or as stew this is the recipe for you.
1.5 oz chile guajijjo
1.5 oz chile california
1 each chile de arbol
4 garlic cloves
4 bayleafs
1 tsp oregano
1 tsp whole pepper corn
1 tsp cumin
1 small clove
2 table spoon chicken bouillon powder
32 oz of beef stock
Easy Birria Tacos Recipe
Rich and flavorful, these Birria Tacos are the ultimate comfort food! Juicy, melt-in-your-mouth beef slowly braised then stuffed into a broth-dipped corn tortilla along with cheese and fried to perfection, these tacos will be your new favorite recipe. Loaded with flavor, these tacos are perfect for your next taco night.
RECIPE:
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HOW TO MAKE BIRRIA STEP BY STEP
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Quesa Birria Tacos
Well, this is the most delicious taco I have ever had, if you can even put it into that category. This, as far as I'm concerned, deserves a category of its own. It's more like a quesadilla-taco hybrid, taking the best from both sides. General recipe is as follows (I used non-traditional chilis since I'm a baby with spice but you can do whatever makes you happy):
10-12 assorted chilis or peppers
1/2 cup vinegar
1/3 cup olive oil
1/2 onion
handful cilantro
cinnamon
other assorted spices
salt and pepper
1 12-16oz steak (chuck roast most common)
Oaxaca cheese
Small corn tortillas
1. Combine seeded and charred peppers, vinegar, olive oil, onion, cilantro, and spices in blender. You can get creative with the spices!
2. Sear steak about a minute in an oven-safe pan and then pour over the sauce from above.
3. Cook it in the oven over low heat (about 250-300 F) for several hours until the meat is fork tender. Pressure cooking is also a great option.
4. Dredge the tortillas in your sauce and straight onto a hot pan. Add small cubes of cheese along with your meat, and press the tortilla in half over the fillings to make a meat-filled quesadilla.
5. Dip in your Birria sauce and enjoy. It's mind-blowingly good.
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