Nueva Receta de BIRRIA de RES llena de SABOR | Mejor que NUNCA Perfecta para CALDO y TACOS |

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often more affordable and can be used for a similar flavor.

dried chiles

💰Cheaper: canned chipotle peppers

Canned chipotle peppers are often less expensive and provide a smoky flavor.

Heat 7 liters of water in a pot.

Wash 9 pounds of beef (10 millo and costilla cargada) and add to boiling water.

Let the beef cook for 10 minutes to release impurities, then remove them.

Add 1 whole onion, 1 head of garlic, 4 bay leaves, and a piece of ginger (20-30 grams) to the pot.

Cover and cook for 1.5 hours.

For the adobo, use 1/2 tablespoon whole cumin, 14 black peppercorns, 20 cloves, fresh thyme, 1 tablespoon apple cider vinegar, 3 bay leaves, 1 piece of cinnamon stick, 5 cloves of garlic, 1 teaspoon whole black pepper, 1 teaspoon marjoram, 1/4 small onion, 5 tomatoes, 3 ancho chiles, 5 morita chiles, and 12 guajillo chiles.

In a skillet, heat oil and lightly fry 3-4 chiles to avoid burning them.

Add chopped onion and garlic to the skillet, sauté until slightly browned, then add chopped tomatoes.

After 3 minutes, add all spices and mix, then add 3-4 cups of the beef broth and simmer for 10-15 minutes until chiles are soft.

Transfer the mixture to a blender, add apple cider vinegar, and blend until smooth.

Strain the blended adobo into the pot with the beef, removing the onion and garlic head.

Add salt to taste and cook for an additional hour until the beef is tender.

Serve the birria in bowls with broth, garnished with chopped cilantro and lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary