mexican birria

Birria de res is a slow-food recipe featuring beef meat which is cooked until amazingly tender in a chili and spices broth to make a delicious consomé.

Birria de Res (beef birria)

lb beef brisket (whole piece)

beef ribs

beef

tomatoes

white onion

ancho peppers (stem and seeds removed)

guajillo peppers (stem and seeds removed)

pasilla pepper (stem and seeds removed)

garlic

peppercorns

oregano

marjoram

bay leaves (+ 2 more for cooking birria)

cumin seeds

½ tsp ground ginger

cinnamon stick

cloves

vinegar

salt

Lightly toast chilies on a iron cast skillet or comal.

Place chilies on a bowl and cover them with hot water. Allow to soak for 15 minutes.

Roast tomatoes and onions until soft and some charred spots appears. Set aside.

Place soaked chilies and all spices on a blender. Add tomatoes, onions, 2 cups of water and vinegar.

Blend for 2 or 3 minutes on high speed until you’ll achieve a smooth sauce. Strain the sauce or use it as it is.

Make birria marinade

Place the meat into a large baking dish, it must be big enough to contain all meat plus water (read notes). Pour over the chili sauce and coat all sides perfectly.

Add two bay leaves, cover the dish with cling film and allow to marinate in the refrigerator overnight.

Marinate the meat

Next day, add water enough to cover the meat about 3 inches (7,5cm). Sprinkle with one teaspoon of salt and add the remaining bay leaves.

Cover with foil and bake in preheated oven at 350°F (175°C) between 3 and 4 hours or until the meat is very tender.

Place meat into a bowl and shred it with two forks. Cover it with foil to keep it warm.

Make the birria stew

Pour some broth into a bowl, then add shredded beef and garnish with cilantro, and chopped onion.

Serve with homemade corn tortillas, chili de arbol salsa, and a squeeze of lime.

Serve

Vegan Birria Tacos with Consommé are delicious and highly addictive. All it takes is one bite and you&#39;ll be deeply hooked!

Vegan Birria Tacos with Consommé

tbsp Olive Oil

oz Oyster Mushrooms

½ ea White Onion (sliced)

ea Ancho Chili Pepper

ea Guajillo Chili Pepper (Note1)

Garlic (minced)

Tomato Puree (or two Roma Tomatoes diced)

tbsp Pure Maple Syrup

¼ tsp Ground All Spice

½ tsp Ground Cumin

¼ tsp Ground Cinnamon

½ tsp Dried Oregano

½ tsp Dried Marjoram

Salt

Vegetable Stock (low-sodium

ea Corn Tortillas

Vegan Cheese (grated)

Lime

Cilantro

Cut the Mexican dried chilies stems off and open and then remove the seeds. Tear them into smaller pieces by hand.

Start shredding oyster mushrooms by using your hands.

Heat the frying pan on medium-low heat with a tablespoon of oil, slightly fried the chili peppers for 2 minutes to bring out the fragrance. Then add sliced white onion, garlic, maple syrup and spices( ground all spice, ground cumin, ground cinnamon, dried oregano, dried marjoram), cook until onions become transparent. Pour in the vegetable stock, let it simmer for 2 minutes.

Transfer everything in the frying pan into the blender. Blend at high speed until the mixture becomes a smooth puree. Preserve one cup of Birria Consomé  for brushing tortillas and dipping for later use. Set aside.

Heat the frying pan on high heat with one tablespoon of oil, we gonna sauté the oyster mushrooms until golden brown color. ( a little bit over-cooked, as we want the chewy texture from cooked mushrooms). Add the birria sauce to the mushrooms, turn the heat to low, constantly stir and let it simmer for 2 minutes.

Heat up another pan on medium heat with oil. Place corn tortillas in the pan and brush them with our previously saved birria sauce. Flip and brush the other side. (If you like crispy taco, you do need more cooking oil to fry the tortillas. If not enough oil, they won&#39;t get crispy).

Place around a half cup of oyster mushroom mixture on each tortilla, and add a spoonful of vegan cheese on the top of the mixture.

Fold them into halves like tacos. ( You can watch the video on the recipe card for visual help.) Press the vegan birria tacos with a spatula and cook until the bottom of the tortillas are lightly browned and crispy. Flip them over so they crisp on both sides and the cheese is melted and gooey in the middle. Repeat the process until finished. Garnish with cilantro and lime wedges. Serve immediately when hot. 🌮🇲🇽

Top 2 mexican birria recipes from across the web

The most viewed mexican birria recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Birria de Res (beef birria)

Vegan Birria Tacos with Consommé

Top 2 mexican birria recipes from across the web

The most viewed mexican birria recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Birria de Res (beef birria)

Vegan Birria Tacos with Consommé

The most viewed mexican birria recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine