Birria - A Mexican Beef Stew
Birria, pronounced 'bi-rria', is a spicy Jaliscan (Jalisciense) stew flavored with a variety of chiles and spices. Originally made with goat then sheep and later beef (carne de res). The term 'birria' translates as 'a mess'. This stew has many ingredients and often looks like a mess, but it tastes great.
Birria can be served in a bowl by pouring the chile broth over the meat and garnishing with cilantro and onion. Food stands or carts in Mexico often serve the meat in corn tortillas and the chile broth on the side for dipping.
The Dried Chiles in this dish are all in the mild to medium heat range and add deliciously layered smokiness and deep flavor. Because there isn't much heat in these chiles you don't have to remove the seeds, but if you prefer to remove them you can add that step before placing them in the pan with water.
6 Guajilloo Chilis
6 Ancho Chilis
12 Cascabel Chilis ( chopped )
1 onion ( chopped )
10 garlic cloves
1 tsp Mexican Oregano
1 tsp Black Pepper
1/4 tsp Ground Cloves
1/4 tsp Ground Cumin
1/4 tsp Organic Ground Ceylon Cinnamon
1/2 tsp Ground Thyme
1/2 tsp Ground Mexican Allspice
3 Bay Leaves
1 tbsp Kosher Salt
1 cup water
- Place the dried chiles in a medium saucepan and add water to cover.
- Place the pan over high heat and bring it to a boil. Turn off the heat, cover, and allow the chiles to rest for 5 to 10...
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