Birria is a heavenly combination of slow cooked, tender beef and a rich, spicy broth.
Serve it as is or make birria tacos with it!
For this recipe, I use beef.
Susy Villasuso / Simply Recipes
Its a stew that is built on layers upon layers of flavor with smart techniques and little effort.
Thats why its important that it tastes delicious.
Its garnished simply with the classic combination of cilantro and finely chopped white onions.
Susy Villasuso / Simply Recipes
A little pinch of crushed dried chiles de arbol add another layer of spiciness.
The latter is better as they are sturdier and can hold up the meat and consome.
A very cold beer will helps cool down the spice.
Simply Recipes / Susy Villasuso
Then, if you have leftover birria, makebirria tacos.
Meanwhile, heat a large skillet over medium heat.
(The remaining 4 chiles de arbol will be used to garnish the birria.)
Simply Recipes / Susy Villasuso
The chiles are ready when you could smell them.
Transfer the toasted chiles into a medium bowl and cover with the boiled water.
Soak them for 20 minutes, until they turn nice and soft.
Simply Recipes / Susy Villasuso
Heat the same skillet used to toast the chiles over medium-high heat.
Add the tomatoes, onion, and garlic.
You dont need to add any oil.
Simply Recipes / Susy Villasuso
Lightly char them all around, stirring occasionally.
This will take you 15 to 20 minutes.
Blend until you get a bright red smooth sauce.
Simply Recipes / Susy Villasuso
This is the flavor base for your consome.
In a large Dutch oven or heavy-bottomed pot, add the olive oil and heat it over high heat.
Carefully add the red chile sauce and cook for 5 minutes, stirring frequently.
Simply Recipes / Susy Villasuso
Stir in the beef, bay leaves, beef stock, and water.
Bring it to a boil and then reduce the heat to a simmer.
Cover the pot with a lid and let it simmer for 2 hours.
Simply Recipes / Susy Villasuso
Youll have three small bowls with garnishes: One with the finely chopped onion and cilantro mixed together.
Use your hands to roughly crumble the remaining 4 chiles de arbol into a separate small bowl.
And the last bowl will hold the lime wedges.
Simply Recipes / Susy Villasuso
Remove the pot away from the heat.
With a slotted spoon, transfer the meat into a large bowl.
With the help of two forks, shred the meat and return it to the pot.
Simply Recipes / Susy Villasuso
Taste your birria and adjust seasoning with salt and black pepper, if needed.
Enjoy and turn leftovers intobirria tacos!
Refrigerate leftovers in a lidded container for 1 week and in the freezer for up to 1 month.
Simply Recipes / Susy Villasuso
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Simply Recipes / Susy Villasuso
