Birria

Raven Higheagle

By
@ravenhigheagle

This traditional Mexican dish is often sold by street vendors in Mexico. Birria can be made with beef, veal, pork, goat or lamb making it quite versatile. Many people will use more than one type of meat, combining one, two or three kinds in one dish. Poultry is not traditionally used in this dish. You will need a Dutch oven or large casserole dish with a tight fitting lid and a rack that sits inside.


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Rating:

Comments:

Serves:

Serves 6 to 8

Prep:

24 Hr

Cook:

4 Hr

Method:

Bake

Ingredients

CHILE PASTE

4
guajillo chiles
3
ancho chiles
3
cascabel chiles
2 Tbsp
vinegar
1 c
hot water

MEAT RUB

1 tsp
salt
1 tsp
pepper
1/4 tsp
ground cloves
1 tsp
oregano
1/4 tsp
ground cumin
1/2 tsp
ground thyme or 2-3 sprigs
1/4 tsp
cinnamon

COOK THE MEAT

6 clove
garlic, peeled and finely diced
1 large
onion, peeled and coarsely chopped
water
2
bay leaves

PREPARE THE DISH

cooked meat
1 c
water
1 c
chopped onion
1 c
chopped cilantro
1 large
package corn tortillas

Directions Step-By-Step

1
Start Chili Paste:

Toast the chiles on a hot pan until browned, but not burned. Remove the seeds and veins and cover with hot water for 15 to 20 minutes. When done soaking, process in blender with the vinegar to make a paste.
2
Meat Rub:

Mix the salt, pepper, cloves, oregano, cumin, cinnamon and thyme. Rub the meat well with this mixture. Then coat the meat with half of the chili paste. Let marinate overnight.
3
Cook the Meat:

Preheat oven to 350 degrees.
Fill a Dutch oven with water. Add the chopped onion, bay leaf, garlic and the remaining chili sauce to the water.
4
Place meat on a rack that sits just above the water. Place lid on and bake for 4 hours
5
Prepare the Dish:

Remove the meat and place into serving bowls.
6
There are two ways to finish. The first way has no broth.

Remove bay leaves from liquid. If liquid is too watery, reduce by boiling in a small pan.

Coat the meat chunks with the reduced chili sauce. Use meat to fill tortillas and top with onions and cilantro.
7
The second way is to let the liquid cool slightly and remove the bay leaves.

At this point some people blend the liquid. Add enough hot water to make at least 2 cups.

Ladle the liquid over the meat and top with chopped onion and cilantro. Serve with warm corn tortillas.

About this Recipe