Birria is a traditional Mexican stew, and this version features tender beef slow-cooked in a rich and spicy consomé. Let’s get cooking!
Ingredients:
2 tablespoons olive oil
1.4kg beef chuck, cut into bite-sized pieces
4 dried chillies arbol
2 dried chillies guajillo
2 dried chillies ancho
2 tomatoes
1 onion
4 garlic cloves
2 bay leaves
4 cups beef stock
2 cups water
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
Salt, to taste
Instructions:
Prepare the Chillies:
Lightly toast the dried chillies in a dry skillet until fragrant.
Soak the toasted chillies in hot water until softened.
Blend the rehydrated chillies with charred tomatoes, onions, and garlic to create a flavourful sauce.
Season the Beef:
Season the beef with salt and pepper.
Make the Consomé:
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over high heat.
Add the red chillie sauce and cook for 5 minutes, stirring frequently.
Stir in the beef, bay leaves, beef stock and water.
Bring it to a boil, then reduce the heat to a simmer.
Cook Slowly:
Cover the pot and let the Birria simmer for about 2 hours (or until the beef is tender).
Serve:
Serve the shredded beef in bowls with a ladle or two of the consomé.
Garnish with chopped onions, cilantro and lime wedges.
Enjoy your homemade Beef Birria!
Remember, Birria is all about layers of flavour, so take your time and savour every delicious bite. Buen provecho!
