If you’re craving something with flavor, here’s a dish you might like.

Birria originated in Mexico, and refers to a type of stew or soup made with chili-pepper, garlic, cumin and other spices. It is typically topped with cilantro and lime and served alongside tortillas.

More recently, birria has become widely popular in the United States and is served at a variety of restaurants.

This rendition of the recipe is known as quesabirria and is essentially identical to the original recipe, except it is cooked like a quesadilla.

Birria is one of the most popular dishes in Jalisco, its town of origin.

Goat is commonly used as the meat in this dish. However, it is often subbed for beef.

The first time birria was heard of was in 1519, when conquistadors brought goat meat to Mexico, and it was quickly turned into a stew recipe.

The dish was later introduced in 1950 by a Mexican chef who had a small stand selling birria and other tacos, and the popularity has grown since.

If you want to make this recipe for yourself, follow the steps below!

Recipe

  • Deseed all peppers
  • Add peppers to a medium saucepan and bring to a boil
  • Add peppers, garlic, seasonings and 3 cups beef broth to a blender, blend until smooth
  • Chop meat into big chunks and season thoroughly with salt
  • Add olive oil to a medium sauce pan (or directly to pressure cooker)
  • Sautee the meat on each side to brown
  • Add meat and sauce to pressure cooker and cook for 1 hour or until tender
  • Reserve consomme on the side for serving and dipping tortillas
  • Add a pan to the stove set to medium heat
  • Dip tortillas in the consomme
  • Add tortilla to pan, topped with cheese
  • Cook until the cheese melts and add your meat
  • Flip and cook on both sides
  • Repeat for desired amount of tacos
  • Add onion, cilantro and lime juice to consomme
  • Serve!

Ingredients

  • 2 – 2.5 lbs chuck tender roast
  • 4 cups beef broth
  • 7 guajillos
  •  2 pasilla
  • chile de árbol
  • 5 garlic cloves
  • 4 bay leaves
  • 1/2 inch cinnamon stick
  • 2 tbsp vinagre
  • 8 cloves garlic
  • 1 tbsp salt
  • 1 tbsp olive oil
  • 1 tsp oregano
  • 1 tsp whole pepper
  •  1/2 tsp whole cumin
  • 1/2 tsp thyme
  • 1/4 tsp ground ginger

For your tacos:

  • Corn tortillas
  • Oaxaca cheese
  •  1/4 onion
  •  lime juice

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