Beef Birria

Birria is a Mexican stewed meat dish that is rising in popularity around the
world. My recipe for beef birria doesn't use traditional goat, but rather a nice
hunk of beef shoulder.

Servings: 10 people

Author:

Prep Time
15 minutes

Cook Time
6 hours

Resting Time
12 hours

Total Time
18 hours, 15 minutes

Course:

Main Course Main Dish

Cuisine:

Mexican Jalisco

Keywords:

beef stew dutch oven Birria Mexican Beef Birria

Instructions

1 Chop up the meat into large chunks and place in a big pot or dutch oven. Season
with salt and pepper and mix.
2 In a pan toast/fry your chilies for a minute or two. If using dried chilies then
place them in some water for 10 minutes after toasting to soften them up. Add to
blender.
3 Grill the tomato halves for a minute or two, until the flesh is charred. Add to
blender.
4 Fry the peppercorns, cumin, and cinnamon for just a minute on high heat. Add
some water to the pan to dislodge anything stuck to the pan and then tip
everything into the blender.
5 Add to the blender the garlic, cilantro, olive oil, vinegar, oregano, and the
white onion. Blend everything up. If it is too thick add some water or beef
broth to thin it down, but we don't want it TOO watery.
6 Pour the adobo (blended chili sauce) over the meat. Shake the pot to help the
liquid seem through all the beef. Pour over just enough to cover the meat. Place
the lid on and put into the fridge for at least 12 hours.
7 Preheat your oven to 160 Celsius and place the pot into the oven. Let braise for
5-6 hours, or until the meat is fork tender and easily shreds.
8 Strain the meat from the liquid (save the liquid!) and shred all the meat with a
couple forks. Place in a serving bowl and ladle over some of the liquid you
previously strained out. Mix everything together and enjoy.

Beef Birria

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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