This text is part of the special Pleasures notebook
Star trend on social networks, the birria is a tasty Mexican stew that has the advantage of being quite easy to prepare and serve. However, nothing beats the original recipe of a chef from this country. So here is the version of the birria of Lili Vera and her partner (also chef), Kevin Bélisle, aka Gordo. It is also possible to find all the Mexican ingredients required in their online grocery store!
Makes 6 to 8 servings
Preparation: 30 to 45 minutes
Cooking: 8 hours
Ingredients
4 peppers anchos
4 peppers guajillo 2 chili peppers morita (optional for a little spice)
4 Italian tomatoes
½ onion
45 g (3 tbsp) canola oil
3 cloves of garlic
2 bay leaves
1.5 g (¼ teaspoon) oregano
1.5 g (¼ teaspoon) marjoram
1 pinch of thyme
1.5 g (¼ teaspoon) powdered allspice berries
1.5 g (¼ teaspoon) cumin
1 pinch of ground cloves
250 ml (1 cup) water
1 kg (2.2 lb) boneless chuck roast, cut into large pieces
1 kg (2.2 lb) beef shank (osso bucco)
15 g (1 tbsp) salt
15 g (1 tbsp) whole black pepper
Preparation
1. Cut the peppers in half lengthwise. Remove the seeds and stalks.
2. Cut the tomatoes into quarters, and the onion into large cubes.
3. In a saucepan over medium heat, brown the tomatoes, onion, garlic, peppers and all the spices in the oil.
4. Once the tomatoes begin to release their juice, add the 250 ml of water, and simmer for 5 to 10 minutes, until the peppers are well hydrated.
5. Remove the pan from the heat, mix all the marinade ingredients in a blender and set aside.
6. Season the meat with salt and pepper, then place it in the slow cooker.
7. Pour the marinade over the meat and add water to cover it completely.
8. Leave to cook overnight, or for 8 hours.
9. Adjust the seasoning of the broth if necessary.
10. Remove the meat from the slow cooker to shred it, then return it to the broth.
Presentation
There are three ways to taste the birria :
1. Serve the meat and broth in a bowl like a soup, garnished with onion, cilantro, lime juice. Then we enjoy it with hot corn tortillas and salsa.
2. Prepare tacos with warm tortillas and meat, then garnish with onion, cilantro, lime and salsa, before dipping them in the broth served on the side.
3. To obtain a quesabirria, melt Oaxaca cheese in a pan, forming circles the size of tortillas, place the tortillas on the cheese and turn when the cheese is golden. Heat the tortilla for a few more seconds, then garnish it like tacos with the broth on the side.
This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.