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Birria Recipe

Name: Casa Añejos Birria Recipe
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs beef chuck roast, trimmed and cut into large chunks; 6 pieces dried guajillo chiles, stems and seeds removed; 2 pieces dried ancho chiles, stems and seeds removed; 2 pieces dried pasilla chiles, stems and seeds removed; 2 pieces tomato (Roma or plum), halved; 1 cups white onion, quartered; 6 cloves garlic cloves; 2 pieces bay leaves; 1 tsp dried oregano (preferably Mexican); 1 tsp ground cumin; 1 tsp ground black pepper; 2 tbs white vinegar; 4 cups beef broth or water; 2 tsp salt; 2 tbs vegetable oil; 2 pieces ripe avocados; 2 tbs lime juice; 1 cups cilantro leaves, packed; 0.5 pieces jalapeño, seeded; 1 cloves garlic clove; 0.75 tsp salt; 2 tbs water (to thin); 2 cups fresh tomatoes, coarsely chopped; 0.5 cups white onion, finely chopped; 0.25 pieces fresh habanero or serrano (optional, finely chopped); 2 tbs orange juice (fresh); 1 tbs lime juice; 0.25 cups fresh cilantro, chopped; 0.75 tsp sea salt; 12 pieces corn tortillas, warmed

Inspired by Casa Añejo

Time3h 40m

Serves6

guacamole green sauce/ Yucatan style salsa/ micro cilantro/ onions

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Ingredients

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Birria (stew)

2 lbs beef chuck roast, trimmed and cut into large chunks

6 pieces dried guajillo chiles, stems and seeds removed

2 pieces dried ancho chiles, stems and seeds removed

2 pieces dried pasilla chiles, stems and seeds removed

2 pieces tomato (Roma or plum), halved

1 cups white onion, quartered

6 cloves Garlic cloves

2 pieces bay leaves

1 tsp dried oregano (preferably Mexican)

1 tsp Ground cumin

1 tsp ground black pepper

2 tbs white vinegar

4 cups beef broth or water

2 tsp Celtic sea salt

2 tbs Tuscany sunflower oil

Guacamole green sauce

2 pieces ripe avocados

2 tbs ReaLime juice

1 cups cilantro leaves, packed

1/2 pieces jalapeño, seeded

1 cloves Garlic clove

3/4 tsp Celtic sea salt

2 tbs water (to thin)

Yucatan-style salsa

2 cups fresh tomatoes, coarsely chopped

1/2 cups white onion, finely chopped

1/4 pieces fresh habanero or serrano (optional, finely chopped)

2 tbs orange juice (fresh)

1 tbs ReaLime juice

1/4 cups Fresh cilantro, chopped

3/4 tsp sea salt

Garnish & serving

12 pieces corn tortillas, warmed

1/2 cups white onion, finely chopped

1/4 cups micro cilantro or cilantro leaves

4 pieces Lime wedges

Method

Birria (stew)

Prepare chiles

Heat a dry skillet over medium heat. Toast guajillo, ancho, and pasilla chiles 20–30 seconds per side until fragrant but not burnt. Remove from heat and transfer to a bowl. Pour just-boiled water over the chiles to cover and let soak 15 minutes until softened. Reserve soaking liquid.

Char aromatics

On the same dry skillet or directly over a gas flame, char the halved tomatoes and the quartered onion until charred and softened (about 5–7 minutes), turning as needed. Lightly char the garlic cloves for 1–2 minutes.

Make chile sauce

Drain most of the chile soaking liquid into a measuring cup, reserving about 1/2 cup. In a blender combine softened chiles, charred tomatoes, charred onion, charred garlic, white vinegar, oregano, cumin, black pepper and 1/2 cup reserved soaking liquid. Blend until a smooth, thick sauce forms. If too thick, add more reserved soaking liquid 1 tbsp at a time.

Brown the meat

Season beef chunks with 1 tsp salt. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef in batches, 3–4 minutes per side, until nicely browned. Remove meat and set aside.

Stew

Reduce heat to medium. Add blended chile sauce to the pot and cook 2–3 minutes, stirring, to deepen flavor. Return browned beef to the pot and add beef broth (about 4 cups), bay leaves and the remaining 1 tsp salt. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently 2.5–3 hours until beef is very tender and shreds easily. Alternatively, cook in a 325°F (165°C) oven for 2.5–3 hours or pressure cook for 45–60 minutes until tender.

Shred and reduce

Remove beef to a cutting board, discard bay leaves, and shred with forks. Skim excess fat from surface of the stew if desired. Return shredded beef to the pot. If you want a richer consommé for dipping tacos, boil uncovered 10–15 minutes to reduce and concentrate the braising liquid slightly. Adjust seasoning with remaining salt to taste.

Guacamole green sauce

Scoop avocado flesh into a blender or bowl. Add lime juice, cilantro leaves, half jalapeño (or to taste), garlic clove and 3/4 tsp salt. Blend until smooth, adding water 1 tablespoon at a time until sauce reaches a smooth, pourable consistency (about 1–2 tbs). Taste and adjust salt and lime. Chill until serving.

Yucatan-style salsa

Combine chopped fresh tomatoes, finely chopped white onion, finely chopped habanero/serrano (if using), orange juice, lime juice, chopped cilantro and sea salt in a bowl. Mix thoroughly and let rest 10–15 minutes for flavors to meld. Taste and adjust salt or orange/lime balance as preferred.

Garnish & serving

Warm corn tortillas in a dry skillet or on a comal until pliable and slightly toasted at the edges.

To serve as tacos: dip each tortilla briefly into the birria consommé in the pot (optional), then place shredded birria in the tortilla. Top with a spoonful of guacamole green sauce, a little Yucatan-style salsa, chopped white onion and micro cilantro. Serve with lime wedges and a small bowl of consommé on the side for dipping.

Inspired by Casa Añejo

cilantro/pickled red onions Green salsa