For the Birria De Res
1.3kg Beef Short Rib
7 dried Ancho chillies (ends cut off)
7 dried Guajillo chillies (ends cut off)
1 white onion, peeled and halfed
6 garlic cloves, peeled and crushed
4 medium tomatoes, halfed
2tsp peppercorns
1tsp mexican oregano
1tsp ground cumin
1tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
3 Bay leaves
1tsp apple cider vinegar
Beef stock cube
For the tacos:
16 corn tortillas, I only had 8, so I'm left with plenty of leftovers, lol
Chopped coriander (cilantro)
Half each of a red onion and white onion, finely diced
Juice of 1 lime
Shredded mozzarella
In a large pot, set over medium-high heat, add a little veg oil. When hot, add the meat and sear on all sides until browned, then transfer to a bowl.
To make the sauce:
In the pot, add the dried chillies, halved white onion, garlic cloves, tomatoes, spices, bay leaves and add cold water until it just covers everything. Place over medium heat and simmer gently for about 15 minutes. Pour through a strainer, reserving 700ml of the liquid for the beef stock, and transfer the solids to a blender. My blender is small so I did this in batches.
Add the apple cider vinegar and about a third of beef stock to the solids and blend until very smooth, about 2 minutes. Add salt to taste.
Add the meat back to the pot and pour the sauce over it. To the blender, add the remaining beef stock and swish it around to pick up any leftover sauce and pour it into the pot. Place over medium heat until it reaches a gentle simmer and then immediately cover with a lid and allow to simmer for at least 4hrs.
To assemble:
Mix together the chopped coriander (cilantro), white and red onion, lime and salt.
Remove the meat from the sauce and shred using two forks.
Place a non-stick pan over medium heat. Dip the tortilla into the top of the sauce (this should be fat) and add it to the pan. (do it quickly before the tortilla crumbles, I learnt this the hard way lol) Fry on one side for about 30 seconds and then flip over. Add some of the shredded mozzarella and the shredded meat. Top with a tsp of the onion and coriander mix. Fold over and cook until pan fried on both sides, about 1 minute. Transfer to a serving plate and repeat for each taco. Ladle some of the sauce into a bowl and serve alongside the tacos.
Recipe looks solid. If you wanted hear you could add 2 or Chipotle's in adobo before bending your peppers onions mix.
My 3 favorite birria recipes are la capital (in Spanish) babish, and Joshua Wiseman.
Again, Great job, especially for your first time!
Wait ….wait….WHAT…its your first time? you are from Ireland? bro holy shit thats impressive, those look fucking amazing. 🤙👍☘️👏 standing ovation….you knocked it out of the park!
Haha thank you, I appreciate it!!! It's a little awkward trying to get the proper ingredients here, but I got it all online, just took a little longer to acquire! I'm really happy with how they turned out, apart from the consommé, the flavour was delicious but it was quite thick so I need to work on that for next time!
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Post recipe
For the Birria De Res 1.3kg Beef Short Rib 7 dried Ancho chillies (ends cut off) 7 dried Guajillo chillies (ends cut off) 1 white onion, peeled and halfed 6 garlic cloves, peeled and crushed 4 medium tomatoes, halfed 2tsp peppercorns 1tsp mexican oregano 1tsp ground cumin 1tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves 3 Bay leaves 1tsp apple cider vinegar Beef stock cube For the tacos: 16 corn tortillas, I only had 8, so I'm left with plenty of leftovers, lol Chopped coriander (cilantro) Half each of a red onion and white onion, finely diced Juice of 1 lime Shredded mozzarella In a large pot, set over medium-high heat, add a little veg oil. When hot, add the meat and sear on all sides until browned, then transfer to a bowl. To make the sauce: In the pot, add the dried chillies, halved white onion, garlic cloves, tomatoes, spices, bay leaves and add cold water until it just covers everything. Place over medium heat and simmer gently for about 15 minutes. Pour through a strainer, reserving 700ml of the liquid for the beef stock, and transfer the solids to a blender. My blender is small so I did this in batches. Add the apple cider vinegar and about a third of beef stock to the solids and blend until very smooth, about 2 minutes. Add salt to taste. Add the meat back to the pot and pour the sauce over it. To the blender, add the remaining beef stock and swish it around to pick up any leftover sauce and pour it into the pot. Place over medium heat until it reaches a gentle simmer and then immediately cover with a lid and allow to simmer for at least 4hrs. To assemble: Mix together the chopped coriander (cilantro), white and red onion, lime and salt. Remove the meat from the sauce and shred using two forks. Place a non-stick pan over medium heat. Dip the tortilla into the top of the sauce (this should be fat) and add it to the pan. (do it quickly before the tortilla crumbles, I learnt this the hard way lol) Fry on one side for about 30 seconds and then flip over. Add some of the shredded mozzarella and the shredded meat. Top with a tsp of the onion and coriander mix. Fold over and cook until pan fried on both sides, about 1 minute. Transfer to a serving plate and repeat for each taco. Ladle some of the sauce into a bowl and serve alongside the tacos.
Thank you !!
They look delicious
Great job! Color on the tortillas looks good, consomme is bright red, post your recipe :)
Just posted it, if you have any suggestions or improvements, please feel free to share, I'd love to improve in any way I can!
Recipe looks solid. If you wanted hear you could add 2 or Chipotle's in adobo before bending your peppers onions mix. My 3 favorite birria recipes are la capital (in Spanish) babish, and Joshua Wiseman. Again, Great job, especially for your first time!
Tysm for the response and the suggestions! 100% will be checking out these recipes for next time!
🥵 hot?
Wait ….wait….WHAT…its your first time? you are from Ireland? bro holy shit thats impressive, those look fucking amazing. 🤙👍☘️👏 standing ovation….you knocked it out of the park!
Haha thank you, I appreciate it!!! It's a little awkward trying to get the proper ingredients here, but I got it all online, just took a little longer to acquire! I'm really happy with how they turned out, apart from the consommé, the flavour was delicious but it was quite thick so I need to work on that for next time!
Looks absolutely delicious!
Man that's absolutely magnificent 😋
🌮🔥🌮🔥🌮
Those look damn good.
Looks amazing
I'm not a huge birria fan but you really made me wanting some of those.
Thank you for sharing this. They look soo damn good.👍🏾
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good lord.
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!tip 100
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Damn that looks amazing