Birria is one of the richest dishes in Mexican cuisine. While this dish is delicious when prepared with mutton, goat or mutton, today we are going to prepare another delicious option: beef birria.
The meat is marinated for several hours with crushed chili peppers, then wrapped in maguey leaves and cooked in an underground oven.
How To Make Beef Birria:
- To begin with, let’s make a marinade for the meat. Peel the garlic cloves first.
- Peel the onion and cut half into irregular pieces to make the blender easier, and keep the other half.
- Place the garlic and onion in a blender and process with the vinegar, a pinch of salt, half a tablespoon of cumin powder and half of the ground pepper.
- Blend everything until it becomes a paste.
- It is best to cook the meat with some bone and fat and cut it into medium sized pieces. If it hasn’t been cut yet, now is the right time to do it. Then put the pieces in a pan, well mixed with the pasta or marinade you mixed earlier.
- Let the meat stand with the pasta for half an hour.
- Meanwhile, boil some water. Clean and pit the peppers. Then remove the water from the heat and submerge the peppers for a few minutes.
- Then transfer the peppers to the blender and process with the stock, a few teaspoons of oregano and a dash of salt and pepper.
- Add this preparation to the pan with the meat, heat and cook over low heat for 4 hours. The goal is for the meat to become tender until it almost melts.
- Chop the other half of the onion very finely.
- Wash the coriander well. To disinfect it, I also soak it in water with a dash of vinegar. Cut the leaves after draining.
- Store both the coriander and onion in the refrigerator to use when serving the birria.
- Once cooked, serve the beef birria with its stock, hot, or drain the meat and make some taquitos with some corn tortillas. In both cases, sprinkle with the chopped coriander and onion.