Birria - A Mexican Beef Stew
Birria, pronounced 'BIR-ri-a', is a spicy stew from Jalisco, flavored with a variety of chiles and spices. It was originally made with goat, then sheep, but in its current incarnation we use basic stewing beef. The term birria translates as "mess" and refers to the mishmash of ingredients that make up this stew. It still tastes great.
Birria can be served in a bowl by pouring the chile broth over the meat and garnishing with cilantro and onion. Food stands or carts in Mexico often serve the meat in corn tortillas and the chile broth on the side for dipping.
Ingredients:
- 6 Guajillo Chiles, seeds and stem removed
- 6 Ancho Chiles, seeds and stem removed
- 12 Cascabel Chiles, seeds and stem removed
- 1 onion, chopped, divided
- 10 garlic cloves
- 1 teaspoon Mexican Oregano
- 1 Tablespoon Birria Taco Seasoning
- 3 pounds beef chuck or stew meat
- 3 Organic Bay Leaves
- 1 Tablespoon Kosher Salt
- 1 cup of water
- Fresh cilantro for garnish (optional)
Instructions:
NOTE: Keeping the meat covered with braising liquid is important so that the meat cooks evenly and breaks apart for serving.
- Place the dried chiles in a medium saucepan and add water to cover.
- Place the pan over high heat and bring it to a boil. Turn off the heat, cover, and allow the chiles to rest for 5 to 10 minutes.
- Using tongs, remove the chiles from the saucepan and place them in a blender with about 2 cups of the boiling liquid, half of the chopped onion, the garlic cloves, Mexican Oregano, and Birria Taco Seasoning.
- Blend until smooth but not too thick, adding more of the reserved boiling liquid if needed.
- Place the meat in a large saucepan or Dutch oven and add water to just barely cover the meat.
- Add the Organic Bay Leaves and Kosher Salt.
- Pour the chile mixture into a mesh strainer.
- Stir and push mixture with a wooden spoon over a bowl until no more liquid can be strained. Discard the remaining paste.
- Add the liquid chile mixture to the Dutch oven and stir to mix it in.
- Cover the pan, place it over medium heat, and bring to a boil.
- Reduce the heat to very low to maintain a bare simmer and cook for about 2 hours, until the meat is fork-tender and falling apart, gently mixing it every 30 minutes and checking the sauce level.
- The meat should be completely covered with braising liquid; if not, add hot water and make sure the heat is not too high.
- Remove Organic Bay Leaves. Using tongs and a fork, break up the meat in the center of a shallow bowl and fill it with broth to cover the meat by three quarters.
- Sprinkle on some cilantro and the remaining onion and serve with warm corn tortillas.
