Birria Recipe
Recipe information
Make Birria in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Meat Preparation
Spices and Marinade
Additional Ingredients
Meat Preparation
1. Prepare the Meat
Cut the beef chuck roast and lamb shoulder into large chunks. Season with salt and black pepper evenly on all sides.
Spices and Marinade
2. Prepare the Chiles
Remove the stems and seeds from the guajillo, ancho, and chipotle chiles. Toast them lightly in a dry skillet over medium heat for about 2-3 minutes until fragrant.
3. Blend the Marinade
In a blender, combine toasted chiles, cumin, oregano, minced garlic, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
4. Marinate the Meat
Pour the blended marinade over the seasoned meat in a large bowl. Mix well to ensure all pieces are coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Cooking the Birria
5. Cook the Meat
In a large pot or Dutch oven, add the marinated meat along with the remaining beef broth, chopped onion, bay leaves, and enough water to cover the meat. Bring to a boil over medium-high heat.
6. Simmer
Once boiling, reduce the heat to low, cover, and let simmer for about 3 hours, or until the meat is tender and easily shredded.
Serving
8. Serve
Serve hot in bowls, garnished with chopped cilantro and lime wedges. Provide corn tortillas on the side for dipping into the flavorful broth.
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