A birria recipes can vary from region to region, but no matter how you make it, it is delicious. Street food in Mexico is revered by many and adored by all. Barria takes a lot cooking time, but even more prep time.
To make birria you will need:
- 1 tsp. pepper
- 1/4 tsp. cloves
- 1 tsp. oregano
- 1/4 tsp. ground thyme
- 6 garlic cloves, peeled and diced
- 1/4 tsp. of cinnamon
- 2 bay leaves
- 1 tsp. salt
- 1 onion, peeled and coarsely chopped
- 2 tbsp. vinegar
- 1 cup water
- 1 cup chopped onion
- 1 cup chopped cilantro
- Corn tortillas
- 3 to 4 pounds meat without bones
- 4 guajillo chiles
- 3 cascabel chiles
- Toast the chiles on a hot pan until browned. Remove the seeds and veins. Cover with hot water for 15 to 20 minutes.
- When done soaking, process in blender with the vinegar to make paste.
- Mix the salt, pepper, cumin, cinnamon, cloves and thyme, oregano. Rub the meat well with this mixture.
- Coat the meat with half of the chile paste. Let marinate overnight.
- Fill a Dutch oven with water. Add the chopped onion, bay leaf, garlic and the remaining chile sauce to the water.
- Place meat on a rack that sits just above the water. Place lid on and bake for 4 hours at 350 degrees.
- Remove the meat and place into serving bowls.
- Remove bay leaves from liquid. Coat the meat chunks with the reduced chile sauce. Use meat to fill tortillas and top with onions and cilantro. Or you can let the liquid cool slightly and remove the bay leaves. Blend the liquid. Add enough hot water to make at least 2 cups. Ladle the liquid over the meat and top with chopped onion and cilantro. Serve with warm corn tortillas.
Posted on: Jan. 08, 2011