Birria

Chili-braised goat or beef with a rich consommé.

Ingredients

• 1.5 kg Beef chuck
• 8 Dried chilies
• 4 Tomatoes
• 2 Onions
• 8 cloves Garlic
• 1 tbsp Cumin
• 1 tbsp Oregano
• 1 Cinnamon stick
• 4 Cloves
• ¼ cup Vinegar
• 3 Bay leaves
• 12 Corn tortillas
• 2 tbsp Salt
• 6 cups Water

Method

1. Toast the chilies — Toast the dried chilies briefly until they smell sweet, then soak in hot water 20 minutes.
2. Blend the adobo — Blend with tomato, garlic, onion, spices and vinegar into a smooth paste and strain it.
3. Marinate — Coat the meat and rest at least 4 hours.
4. Braise — Add water and cook covered at 160°C for 3½ hours until it shreds.
5. Separate — Shred the meat and skim the red fat off the consommé — that fat is what fries the tacos.
6. Make tacos — Dip tortillas in the fat, fill with meat and cheese, and crisp on a griddle.
7. Birria is ready — Serve with a cup of the consommé for dipping.

More Mexico recipes

• Tacos al Pastor
• Guacamole
• Enchiladas Rojas
• Pozole Rojo
• Chiles Rellenos
• Tamales