What is birria meat: Birria is a popular Mexican dish originally from the state of Jalisco Mexico, Its main base is lamb meat, but the most commonly used meat today is beef since it is cheaper than the previous one, in addition to being easier to find at the butcher shops around the corner where most people shop.
Birria can be served in Consomé, which is a kind of hot broth made from dried chilies and other spices, where the meat is served shredded or in pieces and which has to be very soft to the point that it must fall off the bone alone. This Consomme is served with chopped onion and coriander, sauce, and lemon juice. It is popular at baptism parties, weddings, major holidays, and Christmas parties.
Read also: What is Birria?
How is La Birria prepared?
Lamb or beef is used to prepare it. The cuts that are used are ribs and shank. It is marinated with a mixture of guajillo, ancho, and chipotle peppers, although some use the Morita pepper as a replacement. Spices such as cumin, thyme, oregano, marjoram, and cloves are used. By letting the meat rest with the mixture, the flavors permeate it. What makes meat full of flavor and delicious.
How to make Beef Birria
Beef Birria recipe
La Birria is a classic dish from the state of Jalisco, and in fact, two of the most popular dishes on the blog are also from Jalisco: Pozole and Menudo. Birria is generally made with goat meat, and also with lamb or lamb, and even a combination of various types of meat.
The combination of meats is very common in restaurants or places where they sell Birria; restaurants known as “Birrierias”. Beef Birria is more like a homemade version, as meat is more accessible everywhere.
I love preparing it with a combination of beef tail and beef shank from RUMBA MEATS; The meat with bone makes the Birria broth very tasty. You can also use a combination of beef cheek and beef tail (beef cheek has a lot of meat). You can make your own combination, just be sure to add a cut of meat with a bit of bone in it. There are those who even prepare a birria with mutton, beef, and pork.
There are different recipes for birria and all of them use a combination of dried chilies and herbs. Some people add beer or pulque instead of vinegar, in addition to adding a little ginger. The way this dish is typically served is in a bowl (similar to a soup) and garnished with chopped onion and coriander or oregano.
The meat is also served in tacos, but however, you decide to make it, I’m sure you will enjoy it.
How to make Beef Birria: What is birria meat?
- * You can use other cuts of beef such as beef pulp and shank.
- You can add a ¼ inch of ginger root.
- You can also prepare this dish in a slow cooker , if you don’t want to make the oven version. To make it in the slow cooker (Slow cooker) Cook for 8 hours at medium temperature.
- You can even make it in a pressure cooker (cooking times will vary depending on the cooking method).
- To make it with consommé, add 6 cups of water, apart. If you only want it for tacos, it is not necessary. The meat and sauce will suffice.
La Birria is a classic dish from the state of Jalisco, and in fact, two of the most popular dishes on the blog are also from Jalisco: Pozole and Menudo. Birria is generally made with goat meat, and also with lamb or lamb, and even with a combination of various types of meat.
PREP TIME 15 mins
COOK TIME 50 mins
TOTAL TIME 1 hr 5 mins
CALORIES 521 kcal
Don’t miss: How To Make Birria Tacos (Tacos Birria)
- 1 Kilo of RUMBA MEATS Beef Tail / Tail You can use other cuts of beef
- 1 Kilo of Beef Cachete or Beef Pulp
- Salt and pepper to taste
- 3 Ancho Chiles
- 6 Guajillo Chiles
- 2 large tomatoes roasted
- 4 whole garlic cloves
- ½ teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 4 Nails
- 1 teaspoon of Mexican oregano
- ½ teaspoon marjoram
- ½ medium white onion, sliced
- 1 inch of a Mexican cinnamon stick
- ½ cup white vinegar
- Salt to taste
- ⅔ cup chopped coriander or ¼ cup dried oregano
- ⅔ Cup of chopped white onion
- magnet to taste
- Season the meat with salt and pepper, and place it on a large baking sheet.
- Clean and remove the seeds from the chiles, roast them lightly over medium heat, making sure not to burn them (burnt chilies make the stew taste bitter). Soak the chilies in a pot with a cup of hot water for 20 minutes. Roast the onion and garlic and put them in your blender.
- Roast the cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the roasted tomatoes, oregano, marjoram, onion, cinnamon, and vinegar.
- Once the chiles are soft, drain them, add them to the blender and blend until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing the mixture; season the sauce with salt.
- Pour the sauce over the meat, making sure it is completely covered with the sauce, cover the baking sheet with aluminum foil and refrigerate overnight or at least 4 hours in advance, to allow all the meat to absorb the ingredients. flavors. SEE NOTE add more water.
- Preheat oven to 350º F. Bake meat for about 4 hours or until tender.
- Serve the meat hot with its broth in bowls and garnish with chopped onion and cilantro. You can accompany with hot tortillas and a spicy sauce. Any leftover can be used to make birria quesadillas the next day.
- You can add a ¼ inch of ginger root.
- You can also make this dish in a slow cooker, if you don’t want to make the oven version.
- You can even make it in an electric pressure cooker (Instant Pot) or a normal pressure cooker (cooking times will vary depending on the method you use).
- To make it with consommé, add 6 cups of water , apart. If you only want it for tacos, it is not necessary. The meat and sauce will suffice. First you put 4 cups and if for your taste it is too thick, add the other two.
Calories: 521 kcalCarbohydrates: 13 gProtein: 61 gFat: 24 gSaturated Fat: 9 gCholesterol: 195 mgSodium: 327 mgPotassium: 758 mgFiber: 5 gSugar: 8 gVitamin A: 4430 IUVitamin C: 10.1 mgCalcium: 42 mgIron: 7.8 mg
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