Birria is a traditioanal Mexican stew usually prepared from beef, goat or lamb. It can be served as a stew, with fresh chopped onion and cilantro, or in tacos. While the traditional quesobirria tacos are not FMD compliant, the meat is still very tasty in a sprouted wheat or spelt tortilla, or even a lettuce wrap. Be sure to dunk either in the rich consomme as it is SO good!
This dish is relatively easy to make, even with the long ingredient list. There are two steps- start the beef cooking, and make the flavorful broth with the peppers, then cook it all together until the beef is super tender and easy to shread.
I used a chuck roast from Costco, as it was the best price and relatively lean.
Birria
All Phases
Makes 20 standard servings of protein5 pound lean chuck roast, cut into 3 inch cubes
8 cups spring water
1/2 large white onion
1 whole head of garlic, cut in half
2T salt
4 bay leaves
Add all to a pot and bring to a boil. Reduce to a simmer, skimming off any foam that rises to the top every 30 minutes or so. Simmer for 1 hour.
For the adobo: (dried peppers can be found here: peppers)
12 guajillo peppers3 ancho peppers
8 chilies de arbol
6 garlic cloves, peeled
8 peppercorns
5 whole cloves
2 roma tomatoes
Add the peppers and tomatoes to a pot and add 2 cups water. Simmer until the peppers and tomatoes are soft. Add to a blender with the peppercorns, garlic, cloves. Add the onion and garlic from the beef pot. Blend on high until smooth.
Strain the peppers mixer into the pot with the beef, using a rubber spatula to push the liquid through a fine mesh strainer. You may have to do this in batches. Discard the pulp.
Add to the pot:
1 tsp Mexican oregano1/2 tsp dried thyme
2 tsp ground cumin
2-3 T beef bouillon (homemade)
Stir and simmer for about 1 1/2 to 2 hours, until the meat is very tender. Shred the meat if you are using for tacos.
Serve as a stew with chopped onion and cilantro, or use for tacos with your favorite toppings. Be sure to dip your tacos in the consomme, as it is very rich and flavorful! You can also make a ramen with this, just add some brown rice ramen noodles to the stew (phase 1 only)
Tips:
On phase 3, brown the beef in 2 T olive oil before adding the other (first) list of ingredients.
Also in phase 3, toast the peppers in 1T olive oil before adding water and spices and simmering until soft
If you have a lot of left over broth, freeze and use to make birria next time- just add to beef and cook until the beef is tender.
