Recipes for "birria"

Place dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.

Pour chile mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.

Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour chile sauce on top.

Cook on High until beef is tender enough to shred with a fork, about 5 hours.

Remove beef from sauce. Continue cooking sauce until reduced, 35 to 45 minutes. Return beef to sauce and season with salt.

Gather all ingredients.

Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.

Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes.

Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes.

Pour through a fine mesh strainer into a large bowl.

Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side.

Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.

Meanwhile, chop remaining onion quarter. Set aside.

Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.

Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone.

Place beef chuck and short ribs into a soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until meat is evenly coated with spices, 2 to 3 minutes. Cover and keep in the refrigerator for at least 6 hours to overnight.

Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard.

Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss in hot oil, about 30 seconds. Add onion, garlic, and ginger; toss to combine. Add tomatoes and water; bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes.

Turn off heat and use an immersion blender to purée mixture as smooth as possible, or use a countertop blender, working in batches as needed.

Remove the soup pot with meat from the refrigerator. Strain puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot.

Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, until meat is fall-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.

To serve, place a few chunks of beef into a soup bowl and spoon some cooking liquid on the top. Sprinkle with some white onion and cilantro; squeeze lime juice over the top.

Place Anaheim and guajillo peppers in a saucepan; cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Set aside to cool for 5 minutes.

Transfer chiles and water into a blender; add onion, mixed spices, and salt. Blend until smooth.

Place stew meat in a large pot; stir in pureed chile mixture and add bay leaves. Cook over medium-low heat until meat is very tender, 3 to 5 hours.

Gather the ingredients.

To make the consommé: Stir beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat. Bring to a simmer, then reduce the heat to medium-low and simmer, occasionally brushing the caramelized bits (fond) off the side with the hot liquid, until vegetables are nice and tender and consommé has reached the desired consistency, about 20 minutes. Reduce the heat to low and keep hot while you prepare the tacos.

To make the tacos: Heat some reserved beef fat in a large skillet over medium heat until melted. Add two tortillas and flip with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef.

Drizzle each taco with about 1 tablespoon consommé liquid, then top with some white onion and cilantro.

Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.

Ladle consommé into a bowl and garnish with any remaining white onion and cilantro. Squeeze lime wedges into consommé and serve with tacos.

Enjoy!

For sauce base, first toast chilies: heat a dry griddle or skillet over medium heat. Toast guajillo chilies and chiles de arbol, turning often, until fragrant and lightly browned, being careful not to burn them. Place chilies in a bowl, cover them with boiling water, and soak until reconstituted, about 30 minutes.

Meanwhile, heat oil over medium heat in a large pan. Add onion and garlic; cook and stir until soft, about 5 minutes. Add tomatoes and cook until they break down, about 5 minutes. Let the mixture cool.

Place peppercorns, cloves, dried ginger, cumin seeds, thyme, marjoram, and oregano in a mortar and grind into a fine mix.

In a blender, combine soaked chilies, 1/4 cup of the chile soaking liquid, onion-tomato mix, ground spices, chicken bouillon, and apple cider vinegar. Blend until smooth. Add a small amount of beef broth if needed for blending. Taste sauce; season with salt.

To cook meat, place chuck roast, beef shanks, and beef short ribs in a large pot and pour the sauce over it. Add enough beef broth to cover meat by about 1 inch, then stir to combine. Bring to a boil over high heat, then add cinnamon stick, onion, garlic, and bay leaves. Cover, and reduce heat to low, and simmer until meat is tender and falling apart, about 2 1/2 hours. Remove and discard short rib bones; skim fat from surface of broth using a spoon. Reserve fat for another use, such as quesabirrias. Taste broth; season with salt.

Bring a large pot of salted water to a boil, add ramen, and cook until tender, 7 to 20 minutes, or according to package instructions. Drain; divide noodles into bowls.

To assemble the dish, ladle birria and broth over ramen. Top with chopped onion and cilantro. Serve with lime wedges.

Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.

Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.

Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.

Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.

Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.

Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.

Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.

Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.

Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.

Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.

Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.

Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.

Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.

Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.

Meanwhile, chop remaining onion quarter. Set aside.

Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.

Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Fill a pot with water and bring to a boil.

Start the sauce: Add guajillo, arbol, and ancho chile peppers to the boiling water; boil for 5 minutes.

Remove pot from the heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the cooking water.

Meanwhile, sear the meat: Rinse beef and pat dry with paper towels. Cut beef into chunks if desired, and season with salt and pepper.

Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes. Remove from the heat.

While the beef is searing, continue the sauce: Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.

Place cooled chile peppers into a blender. Add grilled tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt in a blender. Pour in the reserved 1/4 cup of chile water and blend until smooth.

Strain chile sauce through a mesh strainer and pour over browned meat in the Dutch oven, turning the roast so it is completely covered with sauce; cover with a lid.

Bake in the preheated oven, basting meat every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid and bake, uncovered, until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.

Remove meat to a cutting board and strain off any fat from the sauce. Shred meat with two forks, then return meat to the pot and stir with the sauce to combine.

Assemble and heat tacos: Fill each tortilla with birria and top with Mexican cheese, chopped onion, and cilantro. Warm tortillas on a griddle, flipping until both sides are crispy and cheese is melted.

Serve with extra sauce on the side for dipping.

In a medium saucepan over medium heat, reheat 4 cups consomé. Once it comes up to a boil, lower the heat to a simmer and keep the lid on.

Susy Villasuso / Simply Recipes

In a large frying pan set over medium heat, heat 1 tablespoon olive oil. When the oil is hot and rippling, but not smoking, dip a tortilla into the consomé, covering both sides with it. Fill the tortilla with 2 tablespoons birria meat and 1 tablespoon cheese. Transfer it into the hot pan, don’t fold it in half yet.

Once the bottom of the tortilla turns lightly golden brown, fold it in half. Cook both sides until the cheese is melted and the tortillas are a deeper golden brown. Cook 2 to 3 tacos at a time following this process and adding more oil to the pan, as needed.

Susy Villasuso / Simply Recipes

Susy Villasuso / Simply Recipes

Transfer the tacos onto a plate and serve with the onions and cilantro scattered on top and lime wedges on the side. Provide each guest with a small bowl of warm consomé for dipping. Enjoy!

The best birria tacos are freshly made, but leftover tacos and consomé can be tightly covered and refrigerated, separately, for up to 3 days. To reheat, simply place the tacos on a pan over medium-low heat and cover with a lid. Warm them up for 2 to 3 minutes on each side. Reheat the consomé separately in a small saucepan.

Did you love the recipe? Leave us stars below!

Susy Villasuso / Simply Recipes