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.

Many Americans with Mexican roots were taken by surprise by the fashion for birria: they did not stop eating meat roast, bathing in a spicy, fragrant thick broth - as their fathers, grandfathers and great-grandfathers did.

Birria is one of the oldest Mexican dishes. I do not mean the diet of the Aztecs and Mayans, but the cuisine that was formed after the arrival of the Spanish conquistadors. With their introduction, food in Mexico changed dramatically, because the Spaniards brought with them animals never seen in America, including cows and pigs. The combination of Indian culinary traditions with some European products has created the phenomenon of Mexican cuisine, one of the most original and delicious in the world.

☆☆☆☆☆

0 Comments

Serves
12
Prep
20
Cook
3 h s 15 m
Ready In
3 h s 40 m
Difficulty
Nutritions
1. protein:
  21.3 g
  43%
2. carbohydrates:
  2.7 g
  1%
3. dietary fiber:
  0.6 g
  2%
4. fat:
  6.6 g
  10%
5. saturated fat:
  2.5 g
  13%
6. cholesterol:
  59.9 mg
  20%
7. vitamin a iu:
  185.9 IU
  4%
8. niacin equivalents:
  5.4 mg
  42%
9. vitamin b6:
  0.3 mg
  22%
10. vitamin c:
  27.5 mg
  46%
11. folate:
  11.1 mcg
  3%
12. calcium:
  14.2 mg
  1%
13. iron:
  2.4 mg
  13%
14. magnesium:
  23.9 mg
  9%
15. potassium:
  320.5 mg
  9%
16. sodium:
  630.4 mg
  25%
17. thiamin:
  0.1 mg
  8%

Method for Birria

1
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.
2
Pour chiles and water into a blender; add onion, mixed spices, and salt. Blend until sauce is smooth.
3
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.