BIRRIA DE RES TACOS (BEEF BIRRIA TACOS)
Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 4h25m
Yield 6
Number Of Ingredients 19
Steps:
- Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
- Preheat the oven to 325 degrees F (165 degrees C).
- Rinse meat and pat dry with paper towels. Season with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
- Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
- Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
- Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
- Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
- Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.
Nutrition Facts : Calories 739.3 calories, Carbohydrate 55.1 g, Cholesterol 137.5 mg, Fat 37 g, Fiber 8.3 g, Protein 44.1 g, SaturatedFat 14 g, Sodium 165.7 mg, Sugar 3 g
BIRRIA DE RES
Provided by Food Network
Categories main-dish
Time 9h50m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- For the birria adobo: Preheat the oven to 350 degrees F.
- On a parchment paper-lined baking sheet, combine the garlic, sesame seeds, oregano, thyme, peppercorns, cloves, ginger, cumin and bay leaves. Bake until the sesame seeds are lightly browned (but not blackened) and the spices are lightly toasted and aromatic, about 15 minutes.
- Meanwhile, in a medium heatproof bowl, cover the chiles with boiling water; let sit until softened, about 20 minutes.
- Transfer the spices, chiles (reserve the soaking water), beer, and vinegar to a blender and blend, adding a little of the soaking water as needed to form a smooth, thick paste. The adobo will keep, refrigerated, for up to 1 week.
- For the salsa: Raise the oven heat to 350 degrees F. Place the tomatoes and garlic on a baking sheet or in a roasting pan and roast for 30 minutes. Remove and let cool slightly.
- For the birria: A half day to a full day before you plan to serve, sprinkle the short ribs heavily with salt; let sit 30 minutes.
- Heat a large pot or Dutch oven over medium-high heat. Brown the meat in a single layer, working in batches as needed to avoid crowding the pot; cook, turning occasionally, until some of the fat is rendered and the meat is golden brown on all sides, then remove to a platter. Marinate the meat in half of the birria adobo and let it rest in the refrigerator for at least 4 hours or up to overnight.
- Preheat the oven to 325 degrees F.
- Lay the banana leaf across the bottom of a pot or Dutch oven, then place the meat and marinade on top. Cut the onion half into four pieces and arrange the pieces over the meat along with the garlic, bay leaves and peppercorns. Add enough water to cover the meat by 1 inch. Fold the ends of the banana leaf over the meat to cover. Seal the pan with aluminum foil or a lid and transfer to the oven. Cook until very tender, about 3 hours. Drain the meat, reserving the braising liquid. (If not serving immediately, you can refrigerate the liquid and meat until ready to serve, up to 2 days.)
- For the salsa: Meanwhile, heat a medium skillet to medium heat and add the cascabel chiles; cook, turning occasionally, until the chiles turn bright red and charred in places, 1 to 2 minutes total. Transfer the chiles, roasted tomatoes and garlic, and the remaining half of the birria adobo to a blender, working in batches if needed, and blend until very smooth.
- In a large pot, combine the salsa with half of the braising liquid, or more as needed to achieve a rich but still runny consistency; bring to a boil, then reduce to a simmer and let cook for 30 minutes. Cut the short ribs into large chunks (about 3 inches) and add the meat to the sauce; taste and adjust the salt as necessary.
- For serving: Serve the birria with warm tortillas, cilantro, onions and hot sauce, if desired.
BIRRIA RECIPE
A blend of chiles and spices simmered with beef stew meat. Very delicious and served with cilantro, limes, and onion as condiments and Mexican rice or beans as side dishes.
Provided by Cynthia
Categories World Cuisine Recipes Latin American Mexican
Time 3h40m
Yield 12
Number Of Ingredients 8
Steps:
- Place Anaheim and guajillo peppers in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.
- Pour chiles and water into a blender; add onion, mixed spices, and salt. Blend until sauce is smooth.
- Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 2.7 g, Cholesterol 59.9 mg, Fat 6.6 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 2.5 g, Sodium 630.4 mg, Sugar 1.2 g
BIRRIA DE RES
Birria, the regional stew from Mexico saw a meteoric rise in popularity recently, as a soupy style made with beef, popularized by birria vendors in Tijuana, took off in the United States. The chef Josef Centeno, who grew up eating beef and goat birria in Texas, makes a delicious, thickly sauced version based on his grandma Alice's recipe, mixing up the proteins by using oxtail, lamb on the bone and even tofu (you can, too). Preparing the adobo takes time, as does browning the meat, but it's worth it for the deep flavors in the final dish. The best way to serve birria is immediately and simply, in a bowl, with some warm corn tortillas. But make sure to put any leftovers to work: Extra meat, pulled from the bones, can be shredded for crisp quesabirria tacos, fried in the birria fat for cheesy, lacy edges. And the leftover broth, or consomé, is ideal for a comforting bowl of birria ramen, with an egg and some fresh herbs on top.
Provided by Tejal Rao
Categories dinner, meat, soups and stews, main course
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 325 degrees.
- Prepare the chiles: Use tongs to place the poblano chiles directly over the open flame of a gas burner set to high. Cook the poblanos until totally charred all over, turning as needed, about 2 minutes per side. Transfer to a small bowl and cover with plastic wrap so the poblanos can steam. After 10 minutes, use your fingers to pull the blackened skins away from the poblanos, then remove the stems and seeds. Roughly chop the poblanos and set aside.
- While the poblano chiles steam, place a large skillet over medium heat. Working in batches to cook the guajillo chiles evenly in one layer, flatten the chile halves on the hot skillet and toast them for about 15 seconds, turning once. Put the chiles in a bowl and add 2 cups hot water to help soften them. Set aside.
- Prepare the meat: Season the meat all over with the salt. Heat the oil in a large, oven-proof pot over medium-high. Working in batches, sear the meat on all sides until well browned, 2 to 3 minutes per side, transferring the browned meat to a large bowl as you work.
- After you've seared all the meat, add the onion to the pot and cook, stirring occasionally, until golden, about 5 minutes. Return all the meat to the pot.
- Meanwhile, add the tomatoes, vinegar, garlic, ginger, oregano, sesame seeds, cumin, cloves and a few grinds of black pepper to a blender, along with the chopped poblanos, toasted guajillos and the chile soaking liquid. Purée until smooth, scraping down the edges of the blender as needed.
- Pour the blended mixture into the pot with the meat. Add the cinnamon stick and bay leaves, along with about 4 to 6 cups of water, enough to amply cover the meat.
- Cover and cook in the oven until the meat is fork-tender, about 2 hours.
- Divide among bowls and sprinkle with cilantro. Serve with lime wedges for squeezing on top, and a side of warm tortillas.
MEXICAN STEW: BIRRIA
Provided by Aarón Sánchez
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
- In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.
- Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.
More about "birria de res recipes"
BIRRIA DE RES RECIPE (BEEF BIRRIA) | MEXICAN PLEASE
From mexicanplease.com
5/5 (21)Category Main CourseCuisine MexicanCalories 438 per serving
- Start by rinsing and de-stemming the tomatoes. Roast them in a 400F oven for 20-25 minutes or until you need them.
- Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Roast them in the oven for 1-2 minutes or until warm and fragrant. Add the chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20 minutes or so.
- Roughly chop 1 onion and peel 6 garlic cloves. Add a glug of oil to a skillet on medium heat and saute the onions and whole garlic cloves. Once the onion has softened and lightly browned you can add this mixture to the blender.
- Add a thin layer of oil to a skillet and preheat to medium-high. Chop up the brisket into chunks and give it a good salting. Sear each side of the beef in the skillet for a few minutes or until it is browning. Add the seared meat pieces to the slow cooker. You can optionally deglaze the pan with the 2 cups of stock that's used to liquefy the sauce.
BIRRIA DE RES (BEEF BIRRIA RECIPE) - MARICRUZ AVALOS KITCHEN …
From maricruzavalos.com
Cuisine MexicanCategory Main DishServings 8Calories 289 per serving
THE BEST BIRRIA DE RES RECIPE | BIRRIA QUESA TACOS AND CONSOMMé
From youtube.com
Author Views on the roadViews 3.3M
BIRRIA - WIKIPEDIA
From en.wikipedia.org
BEEF BIRRIA RECIPE | HOW TO MAKE BIRRIA DE RES RECIPE
From mexicoinmykitchen.com
CLASSIC MEXICAN BIRRIA RECIPE - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC MEXICAN BIRRIA RECIPE (3 METHODS) - MY …
From mylatinatable.com
BIRRIA DE RES CON CONSOMé - GLEBE KITCHEN
From glebekitchen.com
HOW TO MAKE HOMEMADE BIRRIA: AUTHENTIC BIRRIA DE RES RECIPE
From masterclass.com
LOS DE BIRRIA
From losdebirria.com
BEEF BIRRIA (BIRRIA DE RES) - THE ANTHONY KITCHEN
From theanthonykitchen.com
BEEF BIRRIA RECIPE (BIRRIA DE RES) - GIVE IT SOME THYME
From giveitsomethyme.com
BIRRIA DE RES - TRENDING NOW FOOD
From belvow.com
THE BIRRIA BOOM IS COMPLICATED, BUT SIMPLY DELICIOUS
From nytimes.com
KETO BIRRIA RECIPE | LOW CARB BIRRIA DE RES - VICTORIA HANEVEER
From victoriahaneveer.com
BIRRIA DE RES LA TIA JUANA - 29 PHOTOS & 20 REVIEWS - FOOD …
From yelp.com
BIRRIA DE RES BEST RECIPES
From findrecipes.info
BIRRIA DE RES (BEEF BIRRIA) - DASH OF COLOR AND SPICE
From dashofcolorandspice.com
[HOMEMADE] BIRRIA DE RES : FOOD
From reddit.com
ORDER ONLINE | BIRRIERIA DIMAS
From birrieriadimas.com
BIRRIA DE RES - COOKING WITH KIRBY
From cookingwithkirby.com
BIRRIA - THE CHEF MIMI BLOG
From chefmimiblog.com
BIRRIA DE RES. : FOODPORN
From reddit.com
20 BIRRIA DE RES RECETA IDEAS | FOOD RECIPIES, COOKING RECIPES, …
From pinterest.ca
WHERE TO FIND GREAT BIRRIA DE RES IN TEXAS – TEXAS MONTHLY
From texasmonthly.com
BIRRIA DE RES - MEXICAN FOOD MEMORIES
From mexicanfoodmemories.co.uk
EASY SLOW COOKER BIRRIA DE RES - MUY BUENO COOKBOOK
From muybuenocookbook.com
BIRRIA DE RES CON CONSOMé (BEEF IN CONSOMME ... - LA PIñA EN LA …
From pinaenlacocina.com
BIRRIA DE RES – MEXICAN SHREDDED BEEF • THE HONEY, I'M HUNGRY …
From honeyimhungryblog.com
THE BEST BEEF BIRRIA AND QUESA BIRRIA (STEP BY STEP PHOTOS + VIDEO!)
From carlsbadcravings.com
HOW TO MAKE BIRRIA DE RES RECIPE - ALL THINGS MEXICAN
From allthingsmexican.com
SLOW COOKER: BIRRIA DE RES, OR MEXICAN BEEF STEW + VIDEO
From inmamamaggieskitchen.com
BIRRIA DE RES – COMPLETE COMFORT FOODS
From completecomfortfoods.com
WHAT ARE BIRRIA TACOS AND HOW DO YOU MAKE THEM? - YAHOO! NEWS
From news.yahoo.com
DESCUBRE LOS VIDEOS POPULARES DE RECETA DE BIRRIA DE RES FACIL | TIKTOK
From tiktok.com
LA UNICA BIRRIA DE RES - 22 PHOTOS & 14 REVIEWS - FOOD TRUCKS
From yelp.ca
WHAT IS A BIRRIA TACO AND WHERE CAN I GET THEM IN VANCOUVER?
From vancouverisawesome.com
BIRRIA DE RES CON CONSOME - CLOSET COOKING
From closetcooking.com
BIRRIA DE RES - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
BEST BIRRIA DE RES TACOS - COOKGEM.COM
From cookgem.com
BIRRIA DE RES & BIRRIA TACOS - FRUGAL HAUSFRAU
From frugalhausfrau.com
BEST BEEF BIRRIA WITH CONSOMME - FARM TO JAR FOOD
From farmtojar.com
THE BEST BEEF BIRRIA RECIPE - MEXICAN BIRRIA DE RES
From mavencookery.com
HOW TO MAKE A BIRRIA DE RES BURRITO AND TACOS - YOUTUBE
From youtube.com
You'll also love