Last August I booked a trip to Mexico City. I immediately fell in love with the culture, people and of course the food. I ventured out to a few other states to experience the beautiful country. One of my favorite places I visited was Jalisco, the birthplace of birria. The spices recreates my experience in Mexico, from the smell and the robust flavors that can be created in your kitchen!
2/3 cup chopped cilantro or 1/4 cup of dried oregano
2/3 cup chopped white onion
Lime wedges
Directions
Season the meat with salt and pepper, then place in a large baking dish.
Clean and devein the peppers. Slightly toast them over a medium heat, making sure you do not burn them to avoid bitterness. Soak peppers in a cup of hot water for 20 minutes.
Heat a cast iron or heavy skillet over medium heat. Toast the whole cloves, cumin seeds, and black peppercorns for about 30 seconds. Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.
Once the chiles are soft, drain them, add to the blender and puree until you have a smooth sauce. If your blender is having a hard time processing it, add a few tablespoons of water or broth. Season the sauce with salt.
Pour the sauce over the meat, making sure it is covered all over with the salsa. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors.
Preheat the oven to 350. Bake the meat in the baking dish covered with the aluminum foil for about 4 hours or until it is fork-tender.
Slow cooking is also an option: cook the meat and sauce for 6-8 hours on high or 24 hours on low.
Serve the warm meat with its broth in bowls and garnish with chopped onion and cilantro. Serve with warm tortillas and a hot salsa.
Birria
COMMENTS
Cara Mia on
Made this using chuck roast and it was amazing! The sauce is so flavorful and the meat perfectly tender. I cooked mine in an instant pot and served on tortillas with melted cheese and the sauce on the side for quesabirria tacos. Yum!
Joe Decker on
Made it tonight (using lamb and the pressure cooker option) and this was just amazing. Thank you!
Paula Iborra on
This looks amazing! Will definitely attempt to make this soon.
Barbara on
Wow, Suzy! Just the recipe is mouth watering. Can’t wait to try! Thanks
Katherine Benouar on
This story from Chef Suzyo is delightful and this recipe sounds so delicious! Thank you for sharing this bright spot today! KatieB
Made this using chuck roast and it was amazing! The sauce is so flavorful and the meat perfectly tender. I cooked mine in an instant pot and served on tortillas with melted cheese and the sauce on the side for quesabirria tacos. Yum!